ServSafe Flashcards
1
Q
Order of food storage top to bottom
A
Ready to eat
Seafood
Whole cuts of beef and pork commercial game
Ground meat and ground fish ratites
Whole and ground poultry
2
Q
Cooking temp of poultry
A
165 - 15 second
3
Q
Cooking temp stuffing with fish meat or poultry
A
165 - 15 seconds
4
Q
Cooking temp stuffed meat, seafood poultry or pasta
A
165 - 15 seconds
5
Q
Cooking temp dishes with previously cooked TCS food
A
165 - 15 seconds
6
Q
Cooking time ground meat
A
155 - 15 seconds
7
Q
Cooking time injected meat
A
155 - 15 seconds
8
Q
Cooking time mechanically tenderized meat
A
155 - 15 seconds
9
Q
Cooking temp ratites (ostrich emu)
A
155 - 15 seconds
10
Q
Cooking time ground seafood
A
155 - 15 seconds
11
Q
Cooking time shell eggs hot held
A
155 - 15 seconds
12
Q
TCS
A
Time and temperature control for safety
13
Q
Cook time seafood
A
145 - 15 seconds
14
Q
Cook time steaks/chops
A
145 - 15 seconds
15
Q
Commercially raised game
A
145 - 15 seconds
16
Q
Cook time shell eggs served immediately
A
145 - 15 seconds
17
Q
Cook time roasts
A
145 - 4 minutes
18
Q
Cook time fruit, vegetables, grains, and legumes hot held
A
135
19
Q
Big six pathogens
A
-Salmonella typhi
-Non-typhoidal salmonella
-Shigella spp
-Shiga toxin producing escherichia coli (ECOLI)
-hepatitis a
-norovirus
20
Q
A consumer advisory notifies guests of risk of eating foods containing what
A
Raw or under cooked foods
21
Q
Minimum internal temperature for poultry, including whole and ground chicken, turkey or duck
A
165
22
Q
What food is commonly linked with the bacteria E. coli?
A
Undercooked ground beef
23
Q
What must staff members do when transferring chemicals to a new container
A
Label the container
24
Q
What is required on the label for food prepped in house
A
Common name of food
25
Which virus spreads so quickly that it can make you contagious a few hours after eating
Norovirus
26
How do you test temperature of meat poultry or fish
Insert thermometer probe directly into thickest part of meat
27
Commonly used chemical sanitizer due to its low cost in effectiveness of killing a wide range of microorganisms
Chlorine
28
After how many hours of continuous use should you clean and sanitize knives and cutting boards
4 hours as long as it’s same type of food
29
Internal temp shell eggs served immediately
145f
30
Food most common linked with parasites
Seafood
31
Which agency of the US Department of health and human services investigates the causes of foodborne illness outbreak
CDC
32
Fish bones are what type of contaminate risk
Physical
33
When hot holding food, what is the longest time allowed between temperature checks?
4 hours
34
Serving tomato sauce in a pewter container poses what type of contaminant risk
Chemical
35
Pasteurizing juice on site requires what from a regulatory authority
Variance
36
Most basic characteristic of a virus
Requires a living host to multiply
37
Which type of eggs cannot be served to a high risk population
Non-pasteurized eggs not fully cooks
38
What does the L stand for in A.L.E.R.T. Defense program
LOOK
39
How long can you keep out hot food without temperature control
4 hours
40
Correct way to store mop between uses
Hanging from a mop hook to air dry
41
Minimum internal temperature of a roast of pork or beef
145 - 4 minutes
42
What should a food handler do with food after it’s thawed in the microwave
Cook immediately using conventional cooking equipment
43
What should a manager do if a food handler has persistent, sneezing, and
Restrict them from working with exposed food, utensils and equipment
44
Required receiving temperature for hot TCS food
135 or higher
45
Required receiving temperature for live shellfish, examples, oysters, mussels, clams, scallops,
Air temp 45 degrees or lower cool to under 41 in four hours
46
One responsibility of the food and drug administration
Issue the food code
47
When should a food handler with a sore throat and fever be excluded from the operation?
When the customers served are primarily a high risk population
48
Minimum internal temperature for dishes that include previously cooked TCS ingredients
165f
49
Proper way to clean and sanitize prep table
Scrape
Wash
Rinse
Sanitize
Air dry
50
After clearing a table what should a server most commonly do
Wash hands
51
Minimum internal temperature for seafood, including fish, shellfish, and crustaceans
145f
52
Conditions needed for food borne bacteria to grow
Food, acidity, temperature, time, oxygen and moisture (FAT TOM)
53
Foods commonly linked to Hepatitis A
Shellfish from contaminated water
54
Most common cause of foodborne illness outbreaks
Unwashed hands
55
What is the minimum internal temperature for fruits and vegetables that will be hot held for
135f
56
What foods are commonly linked with the bacteria salmonella typhi
Ready to eat food and beverages
57
How do you test the temperature of ROP food (vacuum packed or sous vide?)
Insert the thermometer probe between two packages
58
True or false, ice crystals in the packaging are a reason to reject a frozen food delivery
TRUE
59
How do you test the temperature of a carton of milk
Open package; and insert thermometer probe into product
60
What is the term for when micro organisms are transferred from one food or surface to another
Cross contamination
61
How long can you keep out cold food without temperature control before you have to throw it
Up to 6 hours
62
Time temperature control, cross contamination, poor personal hygiene, and poor cleaning and sanitizing are 4 factors of what
Food safety
63
3 contaminant types
-Biological (most dangerous)
-Chemical
-Physical
64
A foodborne illness outbreak requires how many people experiencing symptoms after eating the same food
2 people
confirmed by laboratory after analysis
65
4 types of pathogens that can cause foodborne illness
Bacteria, viruses, parasites, fungi
66
Foods most commonly linked to parasites
Seafood and wild game/food processed in contaminated water
67
True or false proper cooking temperatures can prevent Hepatitis A
False. Lives in feces and contaminated water/shellfish.
Infects person for up to weeks, but doesn’t show symptoms
No work for employee. Hand washing good prevention
68
Noro virus basics:
-Lives in feeds and READY TO EAT FOODS
-fast moving contagious hours after eating
- vomiting symptoms
Keep out of restaurants if you experience vomiting or diarrhea
69
A.L.E.R.T.
A.) Assure -supervise deliveries and vendors
L.)Look - monitor access to prep and storage areas monitor chemical storage and damaged products
E.)Employees- who is in the building
R.) Reports- receiving logs office files staff files
T.) Threat - know what to do and who to call if you run into emergencies
70
Managers responsibility to actively control risk factors for foodborne illnesses is called
Active managerial control
71
Best way to protect food from deliberate tampering
ALERT METHOD
72
Minimum hand washing time
10 seconds
73
Plain band rings are allowed to be worn by food handlers true or false
TRUE
74
The most important factor in choosing an approved food supplier is making sure it’s been inspected and complied with local state and federal laws true or false
True
75
Supply should be stored away from the walls and at least how many inches off the floor
6 inches
76
Soup on a Buffay table should be labeled with the what
Name of food
77
What must a manager do with a record food item in the operation?
Store the recalled item separately from other food
78
A food item that is received with an expired use by date should be rejected, true or false
True
79
Cold food can be held intentionally without temperature control for six hours, as long as it does not exceed what temperature
70f
80
True or false when delivering food for offsite service, raw poultry, must be stored separately from ready to eat food
True
81
Food must be cooled from 135 to Blank within two hours
70
82
True or false Noreau virus in shellfish is a biological contaminant
True
83
What is the minimum temperature that must be maintained when holding hot soup for service?
135
84
How often must you check the temperature of cold food that is being held with temperature control
Every 4 hours
85
Which feature is most important for a chemical storage area?
Good lighting
86
What is the third step in cleaning and sanitizing a prep table?
Rinsing
(Scrape wash rinse sanitize air dry)
87
In a heat, sanitizing dishwasher what is the minimum temperature for the final rinse?
180f
88
Grease and condensation buildup on surfaces can be avoided with correct what?
Ventilation
89
To prevent backflow a sink must be equipped with what
Air gap
90
Yeah, handwashing station should have a hot and cold water soap, a way to dry hands and a what?
Garbage can
91
How high must legs be on table mounted equipment
4 inches
92
Salmonella typhi background
-Ready to eat food and beverages
-severity depends on health and amount of bacteria eaten
-in feces for weeks after
-wash hands, don’t allow work, cook to proper internal temps
93
Non typhoidal salmonella background
-Poultry, eggs, meat, milk and dairy, produce such as tomatoes. Peppers and cantaloupes
-many farms carry this naturally
-cook to appropriate temps, prevent cross contamination, exclude those with vomiting or diarrhea from working
94
Shigella spp background
-found in contaminated food or drink water
-flies can transfer it from feces to food
-high levels found in feces weeks after symptoms
-food in contaminated water such as produce, as well as food contaminated by hands such as potato salad, tuna salad macaroni, chicken
-wash hands, control flies, exclude people with diarrhea from work
95
E.Coli background
-Found in cattle intestines
-intestinal toxins produced
-ground beef and contaminated produce
-proper cooking temps, approved suppliers, cross contamination prevention, stop diarrhea symptoms from working
96
Hepatitis A background
-Found in feces, shellfish from contaminated waters and ready to eat food
-may not show symptoms for weeks, but still contagious. Cooking does not destroy hep a.
-ready to eat food and shellfish from contaminated water
-exclude workers diagnosed with hep a, employees exuding jaundice for less than 7 days, wash hands, purchase shellfish from approved suppliers, avoid bare hand contact
97
Norovirus
-extremely contagious. In fecal matter days after symptoms end
-ready to eat food and contaminated shellfish
-diarrhea and vomiting, avoid bare hand contact, wash hands, purchase shellfish from approved suppliers
98
A food handler has at least one of these symptoms, but is still allowed to work, vomiting, diarrhea jaundice, true or false
FALSE
99
True or false a food handler operating in a high risk population can still work if they’re experiencing a sore throat or fever
False need written consent to return to work
100
True or false a food handler has a sore throat and a fever. They must be restricted from working with exposed food, utensils, and equipment as long as they are not serving a high risk population.
True
101
If a food handler has persistent, sneezing, coughing, or a runny nose that causes discharges from the eyes, nose or mouth, they must be restricted or excluded from working
Restricted
102
The food handler has at least one of the symptoms from an infectious disease, vomiting, diarrhea jaundice. What must happen before the employee can come back to work if they are experiencing vomiting and diarrhea
EITHER:
-No symptoms 24 hours
- written release
103
True or false food handlers with jaundice must be reported to the regulatory authority food handlers we’ve had jaundice for seven days or last must be excluded from the operation
True
104
True or false food handlers do not need written, released from a medical practitioner and approval from the regulatory authority before returning to work
False they need written release and approval
105
In all cases of the big six people experiencing symptoms should be excluded from work and report to the situation to the regulatory authority true or false
True
106
Cold TCS food should be received at what temperature
41 or lower
107
Shell stock should be received at what temperature
45 cooled to 41 in 4 hours
108
Food been thawed in a cooler must remain below. What temperature
41 degrees
109
Steps for cooling TCS food
Cool from 135 to 70 in 2 hours
Cool from 70 to under 41 in 4 hours
110
What is the danger zone generally for time temperature abuse
41 to 135

111
What is the serious danger zone for time temperature abuse?
70 to 125
112
How long can food remain in the temperature danger zone before discarding?
4 hours
113
What are good temperature gauges for thin food
Thermocouples and thermomisters
114
True or false infrared thermometers should be held as close to the food as possible making sure it is placed directly onto not through packaging or outside materials
TRUE
115
A thermometer that indicates highest temperature reach during use handy for places when you can observe the temperature physically are known as what
Maximum registering thermometer
116
When receiving food, what is the required temperature for hot TCS food and cold TCS food?
135 hot
41 cold
117
The last date recommended for use of the product while at Peak quality is known as what
Use by
118
How long to display the product for sale is known as what
Sell by date
119
The date by which product should be eaten for best quality is known as what
Best by date
120
Reheating cooked food for later use must be reheated to 165 and under how many hours
2 hours
121
Called held food, such as food on a Buffay table must stay under what degrees in order to be out for six hours at
70
122
What does HACCP stand for?
Hazard analysis critical control point
123
What are the three steps for active managerial control?
 Identify risk, take corrective action training
124
Minimum temperature for handwashing sink
85 degrees
