ServSafe Flashcards
50 foot candles are for what area
Prep areas
10 prep candles are for
Coolers and storage areas
20 foot candles are for
Other
Backsiphonage is a type of
Backflow
Who makes certified equipment
NSF and UL
135 degrees for
Plant foods and RTE foods
145 degrees for
Roasts and whole cuts
145 for
Seafood, steak and chops, eggs ready for eating
155 is for
Ground meat, mechanically tenderized meat, eggs for hot hold
165 is for
Chicken, turkey, duck, stuffing’s, any reheated food or microwave food
How accurate do food thermometers need to be
1 or 2 degrres
How accurate do air temp thermometers have to be
3 or 1.5 degrees
Penetration probes are good for what kind of food
Thin foods
How can you avoid time and temperature abuse
Monitor, record, have the right tools, corrective actions, TTC
What temperature does water to be at to be used for heat sanitation
171
How long do you habe to wash your hands
10-15 seconds
What is the temperature of a sanitizeing rinse on a dishwasher
180
For single temperature dishwashes what is the minimun temperature
165
For a three compartment sink what should the first sink temperature be
110
Hot hold foods need to be 135. How long before you have to throw them out
4 hours
Cold hold foods must be held at 41 or lower. How long before you need to throw them away
6 hours
Cold hold foods can not exceed what temperature
70, unless they will be thrown away in 4 hours (not 6)
All ready to eat foods can only be left without temperature control for
4 hours
Utensils can be stored in
Running water of any temp or container 135 or higher
If a food is heated one place and transferred to another, it must be labeled with
Use by date and time, reheating and service instructions
