ServSafe

When should a plan review by a regulatory authority fist take place?

Before construction begins

What food has been associated with salmonella?

Beverages

Never use the following to misrepresent food:

Color additives, colored overwraps, lights

What factors influence the effectiveness of chemical sanitizer?

Concentration, temp., contact time, pH, and water hardness

After thawing food in a microwave, you must immediately...

Cook it

What information must be posted on a dishwasher?

Correct settings

What's the problem with storing frozen meat above ready to eat food?

Cross contamination- it can drip onto ready to eat food

The first step in cooling a large roast before refrigeration should be...

Cut the roast into smaller pieces

What should be included on label of TCS food prepped in-house?

Date the food should be thrown out

Reasons why you would hold TCS food without temperature control:

Displaying food for a short period of time or electricity is not available to power holding equipment

What serves as a model for state/local food safety regulation?

FDA Food Code

FIFO stands for...

First in, first out

Reconditioning is when...

Food is restored to a safe condition

What foods can be have an internal temp. of 135 degrees?

Fruit, veggies, grains, legumes that will be hot held for service

Listeriosis

Grows well in refrigerated temperatures, and food vacuum-packed, sous vided, or MAP

Cooling methods:

Ice bath, blast chiller, ice paddle, ice/cold water as ingredient

Food borne illness is LEAST likely caused by...

Improper equipment storage

What are different ways to thaw food?

In a cooler, under running water, in the microwave, during cooking

How do you check the temperature of MAP, vacuum-packed, or sous vide delivered food?

Insert thermometer in between two packages

What is the best method of checking temp. of delivered fish/poultry/meat?

Insert thermometer into thickest part of food

Foods such as pasta, chicken, and potatoes can only be used again if...

It has been cooked, held, and cooled correctly

What is the most important factor when choosing a food supplier?

It has been inspected and complies with local, state, and federal law

What's required when receiving fish that will be served raw/partially cooked?

It must be correctly frozen before you receive it

What are the symptoms of the most common allergic reactions to food?

Nausea, vomiting, hives, and difficulty breathing

Can food be thawed at room temp?

Never

If menu includes TCS food that is raw/undercooked, you must...

Note it on the menu next to item

Condiments should be served in...

Original containers

Staphylococcus

Pathogen transferred when food handlers touch infected areas of body and then touch food

Storing recyclables in paper bags can lead to...

Pests

What is cross connection?

Physical link between dirty water and clean water

Before placing raw beef on a menu, a food service operation must...

Post a consumer advisory

Operations that serve high-risk customers may never serve...

Raw seed sprouts, raw/undercooked meat, seafood, poultry, or eggs

Children's menu should not include...

Raw/undercooked meat, seafood, poultry, or eggs

If food has not cooled down to 70 degrees within two hours it must be..

Reheated and cooled again

What food should reach an internal temperature of 145 degrees for 4 minutes?

Roasts (pork, beef, veal, and lamb)

What potential biological food safety hazard does smoking in food storage/prep areas cause?

Saliva can get on food handlers' hands

What temperature does infrared thermometers measure?

Surface temp.

What is the most important factor in monitoring food stored under refrigeration?

The internal temperature of the food

Cross-contamination

The spreading of pathogens from one food to another

If food held in a buffet is not lower 41 degrees or higher than 135 degrees you should...

Throw it out

Where should serving scoops for ice cream be stored between uses?

Under running water

What is the first step when cleaning stationary equipment?

Unplug unit

Food borne illness is MOST often caused by...

Unwashed hands

When handling ice, never...

Use hands or glass to scoop, put into contaminated container, cook with ice that was used to cool food

If you plan to juice on-site you must first have a...

Variance document

If you plan to preserve food (smoking, curing, vinegar) you must first have a...

Variance document

Most common symptom associated with norovirus gastroenteritis?

Vomiting

Parasites are commonly associated with what food?

Wild game

Common food allergens

milk, eggs, fish (bass, flounder, cod), wheat, soy, peanuts, crustacean shellfish, tree nuts

The order in which frozen food is stored

1. Ready to eat food 2. Seafood 3. Whole cuts of beef/pork 4. Ground meat/fish 5. Ground and whole poultry

Food handlers should wash their hands at a temperature of at least...

100 degrees

What temp. should water be for manual dishwashing?

110 degrees

Commercially processed and packaged ready to eat food should be reheated to an internal temp. of...

135 degrees

Hold hot TCS foods at an internal temperature of...

135 degrees or higher

At what minimum temp should hot food be held on a self service buffet?

135°F

Beef, pork, veal, and lamb should reach an internal temperature of?

145 degrees for 15 seconds

Seafood should reach an internal temperature of?

145 degrees for 15 seconds

Shell eggs that will be served immediately should have an internal temperature of?

145 degrees for 15 seconds

Ground seafood should reach an internal temperature of?

155 degrees for 15 seconds

The minimal internal temperature for shell eggs hot held for service should be...

155 degrees for 15 seconds

What should be the minimum internal temperature when cooking ground meat (beef, pork, etc)?

155 degrees for 15 seconds

Meat, seafood, poultry, and eggs cooked in a microwave should reach an internal temperature of...

165 degrees for 15 seconds

Stuffed meat, seafood, poultry, or pasta should reach an internal temperature of?

165 degrees for 15 seconds

Stuffing containing raw fish, meat, or poultry must reach what minimum internal temperature?

165 degrees for 15 seconds

TCS that is reheated must reach an internal temperature of...

165 degrees for 15 seconds

What is the internal cooking temperature for poultry (chicken, duck, turkey)?

165 degrees for 15 seconds

A high temperature dishwashers last wash should be at what temp?

180 degrees

TCS food must be cooled down from 135 degrees to 70 degrees within...

2 hours

When reheating food for hot holding, make sure it reaches an internal temperature of 165 within...

2 hours

Ready to eat food must be labeled if held for more than...

24 hours

You may hold hot food without temp. control for up to...

4 hours

When holding food, temperature should be checked every...

4 hours or less

Pathogenic food borne bacteria grow best at pH level of...

4.6-7.5

Hold cold TCS food at an internal temperature of....

41 degrees or lower

Milk, shucked shellfish, and shelled eggs should be received at...

45 degrees or less- cooled down to 41 degrees within four hours

TCS food must be cooled from 135 degrees to 41 degrees within...

6 hours

You may hold cold food without temperature control for up to...

6 hours, if doesn't exceed 70 degrees

Food should be stored how many inches off floor?

6 inches

When partially cooking meat, seafood, poultry, or eggs, do not initially cook food longer than...

60 minutes

How long can TCS food pepped in-house be stored?

7 days

What is the max water temperature allowed when thawing food under running water?

70 degrees

Live shellfish should be received at...

Air temp. of 45 degrees and internal can reach 50 degrees

After noticing a cut, a food handler should wash their hands then...

Apply a waterproof bandage and put on gloves

ALERT stands for

Assure, look, employees, reports, threats