ServSafe Flashcards
Where should chemicals be stored?
Away from the food, usually in a closet or designated cabinet
Name the compartments in a 3 compartment sink
Wash, rinse, and sanitize
What symptoms should be reported to a manager?
Vomiting, infected sores, diarrhea, jaundice, sore throat, fever
How do you cover a cut so you can work?
Wrap in tight dry bandage(s)
What are the 5 things required for a handwashing station?
Hot and cold running water
Soap
A way to dry hands
Garbage container
Signs
What temp should cold TCS food be received and stored?
41 degrees Fahrenheit or lower
What does FIFO stand for?
First in, First out
What is the definition of an allergic reaction?
When the body negatively reacts to a protein in a certain food item
What does TCS mean?
Time and temperature control and safety
How long can hot TCS food be stored without temperature control?
4 hours
List the big 8 allergens
Milk, wheat, peanuts, tree nuts, soybeans, egg, fish, shellfish
What are the 4 ways to safely thaw food?
Refrigerator, cold water, microwaving, cooking
What temp and amount of time should poultry be cooked to?
165 degrees for 1 second
Define time temperature abuse?
when food is outside its designated temp for too long
What are the steps for handwashing? List amount of time? What to use?
Wet hands
Apply soap
Lather
Scrub for 15-20 secs
Rinse
Dry w/ single use paper towel
Chops and steaks should be cooked to what temp for how long?
145 degrees for 4 mins
What is the only piece of jewelry that can be worn in the kitchen?
A plain metal band (mainly and most tolerably a wedding band)
Define cross contact
Allergen transferring from a contaminated surface or food to a non-contaminated food or surface
Roasts should be cooked to what temp for how long?
155 degrees for 17 seconds
Ready to eat food should be at what temp?
135 degrees
Define cross contamination
Allergen or bacteria transfers from one surface or food to another
How long can cold TCS food be stored without temp control?
4-6 hours
What is the temp danger zone?
41 F - 135 F
What part of food do you use to check its temp?
Either the center or the thickest area
What are the 2 methods of thermometer calibration?
Freezing point and boiling point
