ServSafe 6th Edition Chapters 5-9
bimetallic stemmed thermometer
The most common and versatile type of thermometer
0-220F
The temperature range of a Bimetallic Stemmed Thermometer
prevent cross contamination
Use separate equipment Cleaning and sanitizing Prepping food at different times Buying prepared food Time and Temperature control
Ice point and boiling point
What are the two different methods to calibrate a thermometer?
cross contamination
What can occur if prep tables are not cleaned and sanitized between uses?
replace it
What do you do with a thermometer that can't be calibrated?
damage, liquid, pests, use by date
What do you look for when rejecting a food?
14 inches
What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?
cross contamination (leaking/dripping)
What is the problem with storing raw ground beef above prepped salads?
clean plate
What item must customers take each time they return to a self-service area for more food?
use by date
What must be included on the label of TCS food that was prepped in-house?
Cook it
What must food handlers do to food immediately after thawing it in the microwave oven?
wash, rinse, sanitize, air dry
What should you do before and after using a thermometer?
key drop delivery
When a food service operation receives food after-hours when they are closed for business. The supplier is given a key to make the delivery.
in front of food with later use by dates
When storing food using the FIFO method, where should the food with the earliest use-by dates be stored?
principles 3, 4 and 5
Which HACCP Principles help establish ways for controlling hazards?
principles 1 and 2
Which HACCP Principles help identify and evaluate hazards?
principles 6 and 7
Which HACCP Principles help maintain HACCP plan and verify its effectiveness
extra napkins
Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?
rare hamburger
Which food should NOT be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce?
the top
Which part of the plate should a food handler avoid touching when serving customers?
penetration probe
a thermocouple/thermistor used to check the internal temperature of food (meats)
air probe
a thermocouple/thermistor used to check the temperature inside coolers and ovens.
immersion probe
a thermocouple/thermistor used to check the temperature of liquids (soups, hot oil)
surface probe
a thermocouple/thermistor used to measure the temperature of flat cooking equipment such as griddles
boiling point method
boil clean water, submerge sensing area for 30 seconds without touching container, adjust thermometer to read 212F (100C).
Time-Temperature indicator (TTI)
device used to record time-temperature abuse during the delivery of food
ice point method
fill container with ice and water, submerge sensing area for 30 seconds, adjust thermometer to read 32F
infrared (laser) thermometer guidelines
hold close to but not touching food, avoid taking readings through glass/metal/packaging, follow manufacturer guidelines
steps for recall
identify recalled food, remove item from inventory, label the item as recalled, refer to recall notice for what to do next
41F
maximum temperature cold TCS food can be held
70F
maximum water temperature allowed when thawing food under running water
155F for 15 seconds
minimum internal cooking temperature for eggs that will be hot-held for service
165F
minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven
135F
minimum internal cooking temperature for fruits, vegetables, grains, legumes not held for hot service
155F for 15 seconds
minimum internal cooking temperature for ground beef
145F for 15 seconds
minimum internal cooking temperature for steaks/chops, seafood, shell eggs for immediate use
165F for 15 seconds
minimum internal cooking temperature for stuffed pork chops
135F
minimum temperature hot TCS food can be held
how to reject an item
set reject item aside, notify delivery person, get signed adjustment/credit slip before removing item, log the incident
approved supplier
suppliers that have been inspected, are able to provide an inspection report, and that meet applicable local, state, and federal laws
165F for 15 seconds
temperature TCS food must be reheated to if it will be hot-held
70-125F (21-52C)
temperature at which most foodborne pathogens grow most quickly
+/-2F (+/-1C)
the accuracy range of a Bimetallic Stemmed Thermometer
immersion probe
type of probe used to check the temperature of a large stockpot of chili
Infrared
type of thermometer that can read temperature without touching the item's surface
proper handwashing
wet hands with hot water, apply soap and lather, scrub for 15 seconds, clean under fingernails, clean above wrist/forearm, rinse, use paper towel to turn off faucet, dry hands with paper towel
HACCP principles
1. Conduct a hazard analsys 2. Determine critical control points (CCPs) 3. Establish critical limits 4. Establish monitoring procedures 5. Identify corrective actions 6. Verify that the system works 7. Establish procedures for record keeping and documentation
Five common risk factors for foodborne illness
1. Purchasing food from unsafe sources 2. Failing to cook food correctly 3. Holding food at incorrect temperatures 4. Using contaminated equipment 5. Practicing poor personal hygiene
sink of ice water
A food handler can cool a stockpot of clam chowder by placing it into a...
wash, rinse, sanitize
A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?
time temperature abuse
A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?
time temperature abuse
A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?
food safety management system
A group of practices and procedures intended to prevent foodborne illness
example of reconditioning (instead of rejecting)
A shipment of cans with contaminated surfaces may be cleaned and sanitized, but not if the contamination was the result of damage to the cans.
HACCP
A system based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow.
thermocouple or thermistor
A thermometer that checks food temperature through a sensor on the top of a metal probe
maximum registering thermometer
A thermometer that indicates the highest temperature reached during its use. (Often used for checking final rinse temperatures of dishwashing machines)
infrared (laser) thermometer
A thermometer that uses a laser to measure the temperatures of food and equipment surfaces.
2
A thermometer used to measure the temperature of food must be accurate to +/-_____F.
8
An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on a salad bar?
4 hours
An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?
active managerial control
Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the Centers for Disease Control and Prevention
At least 6 inches
How far above the floor should food be stored?
up to the dimple
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
7 days
How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41F or lower?
restrict from food, exclude from operation, require written release
If the food handler has a sore throat or fever...
exclude from operation, no symptoms in last 24 hours, require written release
If the food handler has at least one of these symptoms (vomiting or diarrhea)...
exclude from operation, work with practitioner/regulatory authority
If the food handler has been diagnosed with a foodborne illness caused by one of these pathogens and has symptoms... (Hepatitis A, Salmonella-Typhi, Enterohemorrhagic and shiga toxin-producing E. coli, Noro-virus, Shigella spp.)
exclude from operation, require written release, report to regulatory authority
If the food handler has jaundice...
Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
checking temperature with a bs thermometer
Insert the stem into the food up to the dimple and wait for the temperature reading to remain steady
checking temp of received ROP and bulk food
Insert the thermometer stem or probe between two packages. If possible, fold the package around the thermometer stem or probe. Be careful not to puncture the package.
how to check temperature of food
Insert the thermometer stem or probe into the thickest part of the food, wait 15 seconds or until the reading is steady then take another reading in a different spot.
checking temp of received meat, poultry, fish
Insert the thermometer stem or probe into the thickest part of the food. The center is usually the thickest part.
inspecting seafood
Look for... Clear Eyes Bright red & moist gills Firm flesh Bright Skin Mild Scent
inspecting meat
Look for... Temperature Color (should be bright red) Odor Texture Packaging
enclosed in shatterproof casing
Never use glass thermometers with food items unless they are....
checking temp of received packaged food
Open the package and insert the thermometer stem or probe into the food package.
examples of food safety programs
Personal hygiene program Food safety training program Supplier selection and specification program Quality control and assurance programs Cleaning and sanitation program Standard operating procedures Facility design and equipment maintenance Pest-control program
the Flow of Food
Purchasing and receiving through storage, preparing, cooking, holding, cooling, reheating, and serving.
inspection report
Reviews... Receiving and storage, Processing, Shipping, Cleaning and sanitizing, Personal hygiene, Staff training, Recall program, HACCP program
receiving considerations
- Schedule deliveries at a time when they can be received correctly - Make specific trained staff responsible for receiving - Plan ahead for shipments - Visually inspect delivery truck for signs of contamination, check for damaged food, and count quantities