ServSafe Flashcards
Temperature danger zone
41° - 135° F
Range of the bi-metallic thermometer
00° - 220° F
Ice point calibration temp
32° F
Boiling point calibration temp
212° F
Cold food holding storage temp
41° F + below
Hot food holding temp
135° F
2 hours before storage
Food needs to be cooled to 70° F or below
Temp range for heat sanitizing in ware washing
180° - 190° F
Temp for wash water in 3 compartment sink
110° F
Temp to wash hands in sink
100° F
Temp to receive shelled eggs from supplier
45° F
Holding temp for cooked eggs on buffet
155° F
Seafood min internal cooking temp
145° F for 15 secs
Whole cuts of beef or pork min internal cooking temp
145° F for 4 mins
Ground meat or fish min internal cooking temp
155° F for 15 secs
Whole or ground poultry min internal cooking temp
165° F for 15 secs
Steps for 3 compartment sink:
1- Rinse/scrape off food particles on all items
2- Clean items in 1st sink in a detergent solution of 110
3- Rinse items in 2nd sink
4- Sanitize items in 3rd sink in a warm sanitizing solution
5- Air dry items upside down
3 approved types of sanitizer
- Iodine
- Quats
- Chlorine
Check all sanitizer with
A test kit using strips
When cleaning cloths are not in use
They must be in sanitizer solution
A master cleaning schedule
Shows what to clean, who will clean, when to clean, and what equipment to use
MSDS (Material Safety Data Sheets)
Shows cleaning chemicals and safe handling procedures
Nylon
Will not scratch equipment
Delimer
Blended acid formulation used to get rid of mineral deposits
4 approved methods for properly thawing foods
1- In refrigerator
2- In a microwave (must be cooked immediately)
3- As a part of the cooking process
4- Under running water that is 70° F or less
1st of 6 ways to cool foods
Separate food in several pans, place in walk in.
2nd of 6 ways to cool food
Place in ice bath
3rd of 6 ways to cool food
Cooling wand (ice paddle) Fill with water, place in freezer, submerge into product, stirring with handle until temp reaches 70° F in 2 hrs.
4th of 6 ways to cool foods
Add ice as an ingredient
5th of 6 ways to cool foods
Blast chillers.- cooling unit designed to rapidly cool products
6th of 6 ways to cool foods
steam jacketed kettles- wrap around product, cold water circulates through jacket.
Hand-washing steps (total time: 20 secs):
1- Wet arms and hands with running water at 100 degrees.
2- Apply soap.
3- Scrub arms and hands for 10-15 secs.
4- Rinse arms and hands throughly under running water.
5- Dry arms and hands with single use paper towels or hand dryer.
Change gloves ______ if you are continually working on something, or after each changed activity.
every 4 hours
1 way to prevent the transfer of viruses:
Hand washing
Characteristics of potentially hazardous foods:
- Moist
- High protein
- Slightly acidic
FAT TOM: the 6 factors that affect bacterial growth
- Food.- potentially hazardous foods
- Acid.- slightly acidic or neural
- Time
- Temp
- Oxygen
- Moisture
Physical hazard
A foreign object or partial food (bones)
Chemical hazard
A chemical or toxin that can contaminate food
Biological hazard
Any living organism or waste of living organism that may contaminate food.
e.g. mushrooms, seafood and meat
4 types of biological hazards
- Bacteria
- Virus
- Parasite
- Fungi
Salmonella Bacteria
Found in: • Raw meats • Poultry • Eggs • Dairy products
Botulism Bacteria
- From dented or crushed cans
* Cans that look like they are about to burst.
Staphylococcus Aureus (Bacterium)
- 50% of the population has this.
- Found in your saliva and infected cuts
- Why you can not eat, smoke or drink around food
Giardia Parasite
Caused by contaminated drinking water.
Anisakis simplex parasite
From seafood/sushi
Trichinella Parasite (roundworms)
From undercooked pork
Hepatitis A Virus
- Fecal-oral route
* Consumption of infected foods
Norovirus
- Fecal-oral route
* Contaminated water and swimming pools
Ciguatera Toxin Virus
Comes from fish
Scombroid Poisoning
Comes from fish. Swordfish, mahi-mahi, tuna, and bluefish
Most common food allergens:
- Milk and milk products
- Eggs
- Soy (tofu)
- Shellfish
- Peanuts
- Tree nuts
- Wheat products
Food-borne illness
Any infection or illness transferred to people by the food they eat.
Microorganism
Tiny organism that is too small to be seen with the naked eye.
Outbreak
2 or more people have a similar illness from a common food.
Ready-to-eat food
Food that requires no further preparation prior to eating.
Cross contamination
When a food item is exposed to a contaminate from another source.
Critical control points
A point during the cooking and processing of food where steps are taken to eliminate or reduce a food safety hazard.
Flow of food
The path that food takes through a food establishment from receiving to storage, preparation, cooking, holding, service, cooling, and reheating.
Young children, elderly, and pregnant women are at a higher risk of food borne illness because of…
weak immune systems.
If a thermometer is dropped on the floor:
Recalibrate it
Most critical factors in controlling the growth of microorganisms:
Time & temperature
Most critical factors in controlling the growth of microorganisms:
- Time
* Temperature
Establishments must buy food from suppliers that comply with:
Federal, state, and local guidelines.
Jaundice
Liver disease.
Symptoms:
yellowing of eyes and skin.
Jaundice
Liver disease.
Symptoms:
Yellowing of eyes and skin.
Bacillus Cereus
Bacteria caused by rice
In the event of a cut, an employee can still work if:
They wear a bandage and glove or finger cot.
FIFO
First in - First out; stock rotation procedure for using the older products first.
Bi-metallic Thermometer
Used to measure product temperature
Thermocouple
Digital thermometer that measures internal food temps.
Surface Probe
Measures temps on flat surfaces
e.g. grills
Hot Holding Unit
- Never to be reused to reheat food
- It is to hold an internal temp after it has been cooked or reheated
- Pre-heat to 135
- Reheat food before putting it in at 165
Hot Holding Unit
- Never to be reused to reheat food
- It is to hold an internal temp after it has been cooked or reheated
- Pre-heat to 135° F
- Reheat food before putting it in at 165° F
Signs of mice
Scraps of cloth and large droppings
Do not keep anything within your reach uncovered due to
Cross contamination
All equipment must be easily cleaned and sanitized and be:
Non absorbent
All equipment must be easily cleaned and sanitized and be:
Non-absorbent
HACCP (Hazard Analysis Critical Control Point)
Helps prevent the flow of food often using time and temp,
