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Food Handling > ServSafe > Flashcards

ServSafe Flashcards

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1
Q

Temperature danger zone

A

41° - 135° F

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2
Q

Range of the bi-metallic thermometer

A

00° - 220° F

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3
Q

Ice point calibration temp

A

32° F

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4
Q

Boiling point calibration temp

A

212° F

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5
Q

Cold food holding storage temp

A

41° F + below

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6
Q

Hot food holding temp

A

135° F

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7
Q

2 hours before storage

A

Food needs to be cooled to 70° F or below

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8
Q

Temp range for heat sanitizing in ware washing

A

180° - 190° F

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9
Q

Temp for wash water in 3 compartment sink

A

110° F

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10
Q

Temp to wash hands in sink

A

100° F

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11
Q

Temp to receive shelled eggs from supplier

A

45° F

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12
Q

Holding temp for cooked eggs on buffet

A

155° F

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13
Q

Seafood min internal cooking temp

A

145° F for 15 secs

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14
Q

Whole cuts of beef or pork min internal cooking temp

A

145° F for 4 mins

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15
Q

Ground meat or fish min internal cooking temp

A

155° F for 15 secs

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16
Q

Whole or ground poultry min internal cooking temp

A

165° F for 15 secs

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17
Q

Steps for 3 compartment sink:

A

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

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18
Q

3 approved types of sanitizer

A
  • Iodine
  • Quats
  • Chlorine
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19
Q

Check all sanitizer with

A

A test kit using strips

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20
Q

When cleaning cloths are not in use

A

They must be in sanitizer solution

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21
Q

A master cleaning schedule

A

Shows what to clean, who will clean, when to clean, and what equipment to use

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22
Q

MSDS (Material Safety Data Sheets)

A

Shows cleaning chemicals and safe handling procedures

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23
Q

Nylon

A

Will not scratch equipment

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24
Q

Delimer

A

Blended acid formulation used to get rid of mineral deposits

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25
Q

4 approved methods for properly thawing foods

A

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

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26
Q

1st of 6 ways to cool foods

A

Separate food in several pans, place in walk in.

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27
Q

2nd of 6 ways to cool food

A

Place in ice bath

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28
Q

3rd of 6 ways to cool food

A 
Cooling wand (ice paddle)
Fill with water, place in freezer, submerge into product, stirring with handle until temp reaches 70° F in 2 hrs.
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29
Q

4th of 6 ways to cool foods

A

Add ice as an ingredient

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30
Q

5th of 6 ways to cool foods

A

Blast chillers.- cooling unit designed to rapidly cool products

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31
Q

6th of 6 ways to cool foods

A

steam jacketed kettles- wrap around product, cold water circulates through jacket.

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32
Q

Hand-washing steps (total time: 20 secs):

A

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.

33
Q

Change gloves ______ if you are continually working on something, or after each changed activity.

A

every 4 hours

34
Q

1 way to prevent the transfer of viruses:

A

Hand washing

35
Q

Characteristics of potentially hazardous foods:

A
  • Moist
  • High protein
  • Slightly acidic
36
Q

FAT TOM: the 6 factors that affect bacterial growth

A
  • Food.- potentially hazardous foods
  • Acid.- slightly acidic or neural
  • Time
  • Temp
  • Oxygen
  • Moisture
37
Q

Physical hazard

A

A foreign object or partial food (bones)

38
Q

Chemical hazard

A

A chemical or toxin that can contaminate food

39
Q

Biological hazard

A

Any living organism or waste of living organism that may contaminate food.
e.g. mushrooms, seafood and meat

40
Q

4 types of biological hazards

A
  • Bacteria
  • Virus
  • Parasite
  • Fungi
41
Q

Salmonella Bacteria

A 
Found in:
• Raw meats
• Poultry
• Eggs
• Dairy products
42
Q

Botulism Bacteria

A
  • From dented or crushed cans

* Cans that look like they are about to burst.

43
Q

Staphylococcus Aureus (Bacterium)

A
  • 50% of the population has this.
  • Found in your saliva and infected cuts
  • Why you can not eat, smoke or drink around food
44
Q

Giardia Parasite

A

Caused by contaminated drinking water.

45
Q

Anisakis simplex parasite

A

From seafood/sushi

46
Q

Trichinella Parasite (roundworms)

A

From undercooked pork

47
Q

Hepatitis A Virus

A
  • Fecal-oral route

* Consumption of infected foods

48
Q

Norovirus

A
  • Fecal-oral route

* Contaminated water and swimming pools

49
Q

Ciguatera Toxin Virus

A

Comes from fish

50
Q

Scombroid Poisoning

A

Comes from fish. Swordfish, mahi-mahi, tuna, and bluefish

51
Q

Most common food allergens:

A
  • Milk and milk products
  • Eggs
  • Soy (tofu)
  • Shellfish
  • Peanuts
  • Tree nuts
  • Wheat products
52
Q

Food-borne illness

A

Any infection or illness transferred to people by the food they eat.

53
Q

Microorganism

A

Tiny organism that is too small to be seen with the naked eye.

54
Q

Outbreak

A

2 or more people have a similar illness from a common food.

55
Q

Ready-to-eat food

A

Food that requires no further preparation prior to eating.

56
Q

Cross contamination

A

When a food item is exposed to a contaminate from another source.

57
Q

Critical control points

A

A point during the cooking and processing of food where steps are taken to eliminate or reduce a food safety hazard.

58
Q

Flow of food

A

The path that food takes through a food establishment from receiving to storage, preparation, cooking, holding, service, cooling, and reheating.

59
Q

Young children, elderly, and pregnant women are at a higher risk of food borne illness because of…

A

weak immune systems.

60
Q

If a thermometer is dropped on the floor:

A

Recalibrate it

61
Q

Most critical factors in controlling the growth of microorganisms:

A

Time & temperature

62
Q

Most critical factors in controlling the growth of microorganisms:

A
  • Time

* Temperature

63
Q

Establishments must buy food from suppliers that comply with:

A

Federal, state, and local guidelines.

64
Q

Jaundice

A

Liver disease.

Symptoms:
yellowing of eyes and skin.

65
Q

Jaundice

A

Liver disease.

Symptoms:
Yellowing of eyes and skin.

66
Q

Bacillus Cereus

A

Bacteria caused by rice

67
Q

In the event of a cut, an employee can still work if:

A

They wear a bandage and glove or finger cot.

68
Q

FIFO

A

First in - First out; stock rotation procedure for using the older products first.

69
Q

Bi-metallic Thermometer

A

Used to measure product temperature

70
Q

Thermocouple

A

Digital thermometer that measures internal food temps.

71
Q

Surface Probe

A

Measures temps on flat surfaces

e.g. grills

72
Q

Hot Holding Unit

A
  • 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
73
Q

Hot Holding Unit

A
  • 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
74
Q

Signs of mice

A

Scraps of cloth and large droppings

75
Q

Do not keep anything within your reach uncovered due to

A

Cross contamination

76
Q

All equipment must be easily cleaned and sanitized and be:

A

Non absorbent

77
Q

All equipment must be easily cleaned and sanitized and be:

A

Non-absorbent

78
Q

HACCP (Hazard Analysis Critical Control Point)

A

Helps prevent the flow of food often using time and temp,

Food Handling (1 decks)

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