Servsafe test Flashcards
what should foodservice operators do to prevent the spread of hepititis A?
exclude staff with jaundice from the operation
What should foodservice operators do to prevent customer illness from shigella spp.?
control flies inside and outside of the operation
what item is considered acceptable work attire for a food handler?
plain-band ring
How should the temp of a shipment of cottage cheese be taken when it arrives at an operation?
place the thermometer stem into an opened container
where should ground fish be stored in a cooler?
below pork roasts
In top to bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
Lettuce, fresh halibut, fresh beef roast, ground chicken
what organization requires material safety data sheets?
Occupational safety and Health administration
TCS food reheated for hot-holding must reach what temp?
165 for 15 seconds
when partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?
60 minutes
food held at 41 degrees or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
6 hours
what is the minimum water temp required when using hot water to sanitize objects?
171
what is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
30 seconds
The big six (pathogens)
Shigella, Salmonella Typhi, Nontyphoidal Salmonella, Enterohemorrhagic
& shiga toxin E.coli, Hepititus A, Norovirus
FAT TOM
food, acidity, temp, time, oxygen, moisture
Shigella
bacteria, transfered to food by flies
Salmonella Typhi
bacteria, linked to ready to eat food and drinks, high fevers are a symptom
nontyphoidal salmonella
bacteria, linked to poultry and eggs
