ServSafe Flashcards
181 ° Fahrenheit
Highest temp for heat-sanitizing dishwasher
165 ° Fahrenheit
Internal temp for poultry, casseroles, microwaved food, reheating, and stuffed food; also, highest temp for single-temp dishwasher
155 ° Fahrenheit
Internal temp for ground beef, processed food (like sausage), shell-egg hot holding, tenderized meat
145 ° Fahrenheit
Internal temp for all fish, meat, steaks, roasts, veal, lamb, pork, commercially raised game, shell-eggs to serve immediatly
135 ° Fahrenheit
- Far end of temperature danger zone
- Hot-holding temperature
- Hot receiving temperature
- Temperature for running water on ice cream scoop
- Holding temperature for vegetables, rice, beans, and pasta
70 ° Fahrenheit
- 125 ° Fahrenheit Sweet spot in the temperature danger zone
41 ° Fahrenheit - 135 ° Fahrenheit
Temperature danger zone
110 ° Fahrenheit
Temperature of water in first sink in 3-compartment sink (water and detergent)
100 ° Fahrenheit
Preferred hand-washing temperature
70 ° Fahrenheit
High end of dry storage; temperature of running water when thawing food in sink; low end of temperature danger zone sweet spot
45 ° Fahrenheit
Receiving temp for shell-eggs, shellfish, and shucked oysters
50-70 ° Fahrenheit
Allowed dry storage temperature range
41 ° Fahrenheit
Receiving temperature for most cold food; cold-holding; low end of temperature danger zone
39 ° Fahrenheit or lower
Refrigerator temperature
0 ° Fahrenheit - 220 ° Fahrenheit
Temperature range for bi-metallic thermometer
0 ° Fahrenheit - 10 ° Fahrenheit
Storing and receiving temperature for frozen food
6 Inches
All storage shelves must be 6 inches off floor; all stationary equipment (like a soft-serve ice cream machine) must be this from the floor
4 Inches
Height of counter equipment (like a slicer)
14 Inches
Sneeze guards must be this high on a buffet
7 Inches
Sneeze guards must hang over this far on a buffet
2 or more people
Needed for a food borne outbreak (plus it is investigated and confirmed)
30 Minutes or up to 90 Days
On-set range for food borne illnesses
7 Seconds
Contact time for chlorine sanitizers
10-15 Seconds
Hand-washing time
15 Seconds
Time needed to check temp properly (except for a large roast)
30 Seconds
Contact time for iodine and quats sanitizers
4 Minutes
Time it takes to check internal temp of large roast (at a minimum of 145 ° Fahrenheit)
4 Hours
Change gloves after continuous use; check hot-food temp at least every; throw out hot-held food after; clean and sanitize after continuous use; second stage of 2-stage cooling (bring from 70 ° Fahrenheit to 41 ° Fahrenheit in 4 hours)
2 Hours
Ideal time to check food (can take corrective action); first stage in 2-stage cooling (bring from 135 ° Fahrenheit to 70 ° Fahrenheit in 2 hours)
7 Days
Can keep properly held cold food for this long in fridge
6 Hours
- Amount of time allowed in 2-stage cooling of hot food, from 135-70 ° Fahrenheit within the first two hours, and then 70-41 ° Fahrenheit
- You can hold cold food for this long if it doesn’t reach 70 ° Fahrenheit and is sold, eaten or thrown away by this time frame.
90 Days
Must hold shellstock from shellfish for this long after harvest
24 Hours
How long employees need to be symptom-free before they can return to work
2 Minutes
Let microwaved foot sit after cooking to let temperature even-out
50-99 Parts Per Million (PPM)
Effective concentration for chlorine sanitizer
12.5-25 Parts Per Million (PPM)
Effective concentration for iodine sanitizer
4.5 to 7.5 pH
4.5 to 7.5 pH Acidity range where bacteria thrive
50 Foot Candles (lux)
Minimum lighting for food-prep areas
20 Foot Candles (lux)
Minimum lighting for hand-washing and dishwashing areas, buffets, salad bars, wait stations, restrooms, and reach-in fridges
10 Foot Candles (lux)
Minimum lighting for walk-in fridges and walk-in freezers; minimum lighting for dry-storage; minimum lighting for dining rooms
1.0 Water Activity
Water activity of pure water
Foodborne illness
Illness carried or transmitted to people by food.
Foodborne-illness outbreak
An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis.
Contamination
Presence of harmful substances in food. Some food safety concerns occur naturally, while others are introduced by humans or the environment.
Time-temperature abuse
When food has stayed too long at temperatures favorable to the growth of foodborne microorganisms (41-135 ° Fahrenheit).
Cross-contamination
Occurs when microorganisms are transferred from one food or surface to another.
TCS food
Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food requires time-temperature control to prevent the growth of microorganisms and the production of toxins.
Ready-to-eat food
Any food that is ready without further preparation, washing or cooking. It includes washed fruit and vegetables both whole and cut; deli meats; and bakery items. Sugars, spices, seasonings, and correctly cooked food .
High-risk populations
People get sick quick (young children, elderly people & those with compromised immune systems are at higher risk of getting a foodborne illness)
Immune system
The body’s defense system against illness. When compromised, people are more susceptible to foodborne illness.
A training need is a gap between what staff needs to know to perform their jobs and what they actually know. The Executive Chef most likely identified her staff’s food safety training needs by:
- observing performance on the job
- testing their food safety knowledge
- identifying areas of weakness.
An operation can determine its safey training needs by doing the following:
- testing staff members food safety knowledge
- observing staff job performance
- questioning or surveying staff members to identify areas of weakness
Methods that can be used to deliver training include:
Methods that can be used to deliver training include: - on-the-job training.
- classroom training
- information search
- guided discussion
- games
- role-play
- demonstrations
- jigsaw design
- training videos and DVDs
- technology-based training
Technology-based training is most appropriate in the following situations:
- staff work in different locations and/or need the same training at different times.
- it is costly to bring staff to the same place.
- staff needs retraining
- staff have different levels of knowledge about a topic
- staff have different learning skills
- staff need to learn at their own pace
- You want to collect specific inforamation, such as time spent on different topics, test scores, number of tries until the training was finished, and/or problem areas.
When should staff receive food safety training?
When hired, and then periodically after that.
New staff must be trained in the critical areas of general food safety:
personal hygiene, cleaning and sanitizing, controlling time and temperature, and preventing cross-contamination.
The manager’s responsibility for staff food safety training is to
make sure that staff have the knowledge and skills to keep food safe.
What is the first task in training a large group of servers to prevent contamination of food?
Assess the training needs of the servers on this topic.
A trainer ask a series of questions to draw on the knowledge and experience of the learners in which training method?
Guided discussion