ServSafe

thermometer used to measure the temperature of food must be accurate to what temp?

+/- 2 F or +/- 1 C

What is the minimum temperature that TCS food (hot) can be held?

135 F (57 C)

fresh, frozen, or canned fruits and vegetables or cooked grains and legumes held on a steam table or in a hot box commercially prepared, fully cooked products minimum hot holding temperature?

135 F for 15 seconds

Maximum distance that sneeze guards can be located from Self-Service counter to protect food from contamination?

14 inches (35 cm)

Seafood, beef, pork steaks or chops, commercially raised game, eggs cooked to order, placed onto a plate immediately served

145 F for 15 seconds

Beef, pork, lamb and veal roasts

145 F for 4 minutes

Ground, chopped, minced products containing beef, pork or fish injected or mechanically tenderized meats, eggs held on a steam table, cubed or salisbury steak

155 F for 15 seconds

Minimum internal cooking temperature for ground beef?

155 F for 15 seconds

minimum internal cooking temperature for eggs that will be hot-held for service?

155 F for 15 seconds

What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven?

165 F

Temperature a TCS food must be reheated to if it will be hot-held?

165 F for 15 seconds

What is the minimum internal cooking temperature for stuffed pork chops?

165 F for 15 seconds

What temperature should microwave cooking cook food? And how long?

165 F for 15 seconds

poultry-whole, ground, pasta stuffed with eggs, fish, pork or beef or any stuffed meat/seafood dishes made with previously cooked TCS foods reheat foods within 2 hours

165 F for 15 seconds

tea-automatic equipment (1 min) traditional steeped (5 min)

175 F

How many hours can a operation display hot TCS food without control before food is sold, served or thrown out?

4 hours

when installing tabletop equipment on legs, the space between the base of equipment and tabletop must be at least?

4 inch (10 cm)

What is the maximum internal temperature that cold TCS food can be held at?

41 F (5 C)

What is the correct temperature for receiving TCS foods?

41 F (5 C) or lower

What is the maximum temperature for cold food, all precut vegetables? Ex: lettuce, spinach, precut melons

41 F for 15 seconds

How many days can ready to eat TCS foods that were prepped in-house be stored if held at 41 F or lower?

7 Days

what is the maximum water temperature allowed when thawing food under running water?

70 F

What should be designed into a foodservice operation's plumbing system to prevent back-flow?

Air gap

What is the training method where a trainer asks a series of questions to draw the knowledge and experience of learners?

Guided discussion

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

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

When is frozen shrimp rejected during the receiving process?

Large ice crystals on food and packing, which means Time Temperature abuse

What is the organization that creates national standards for food service equipment?

NSF

Customer called an operation and told the manager they got sick after eating there. complained of vomiting and diarrhea after eating raw oysters. What pathogen caused the illness?

Norovirus

What is a reason to reject a delivery of fresh chicken breast?

The temperature of the chicken is 55 F

a food handler thaws several frozen turkeys on a prep table. What is the Danger?

Time Temperature abuse

When should hand antiseptic be used?

after washing hands

only completely reliable method for preventing backflow

air gap

What causes wheezing and shortness of breath?

allergic reaction

How far above the floor should food be stored?

at least 6 inches

Most food-borne pathogens grow fastest at what temperature?

between 70 F and 125 F

What are chemical contaminants?

cleaners, sanitizers, polishes, pesticides

What is the first step in developing a HACCP plan?

conducting a hazard analysis

What is the most important way to prevent a food-borne illness from bacteria?

control time and temperature

What is an important measure for preventing food-borne illness?

controlling time and temperature

what must food handlers do to food immediately after thawing it in the the microwave?

cook it

drop the end of a hose into a mop bucket and turns water on to fill. what is wrong?

cross connection

What is the problem with storing raw ground beef above prepped salads?

cross contamination

what are the most common symptoms of a food-borne illness?

diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice

If a food contact surface area is in constant use, how often must they be cleaned and sanitized?

every 4 hours

what are the 5 most common mistakes that can lead to food-borne illness?

failing to cook food adequately. holding food at incorrect temperature. using contaminated equipment. practicing poor personal hygiene. purchasing food from unsafe sources.

Hepatitis A virus is most frequently introduced into food by?

food handlers who do not practice good personal hygiene

what is a TCS food?

foods requiring time and temperature control. Ex: Sprouts, milk/dairy, baked potatoes, poultry, rice, beans, veggies

How should utensils and flatware that have been sanitized be stored?

handles facing up

What is the purpose of a safety management system?

identify and control possible hazards throughout the flow of food

probe that should be used to check temperature of a large stockpot of chili?

immersion probe

which type of thermometer can read a temp. without touching the items service?

infrared

What should a manager ask for if a person claims to be a health inspector?

inspectors ID

milk can be received at 45 F (7 C) under what condition?

it is cooled 41 F (5 C) or lower for 4 hours

Top to bottom order to store food in a cooler?

lettuce, fresh salmon, fresh pork roast, fresh chicken breast

Who is responsible for keeping food safe in an operation?

manager/operator

What are physical contaminants?

metal shavings, wood shaving, fingernails, staples, glass, dirt

New Staff must be trained in the critical areas of what?

personal hygiene. cleaning and sanitizing. controlling time and temperature. preventing cross contamination

Which piece of jewelry can be worn in the kitchen?

plain band ring

What is the most important way to prevent a food-borne illness from viruses?

practice good personal hygiene

brightest area required in a operation

preparation

Food that should not be offered to children?

rare hamburger

What is sanitizing?

reducing pathogens to safe levels

What is the correct way to clean and sanitize a prep table?

remove food from surface, wash, rinse, sanitize, air dry

what should be done with an item that has been recalled?

remove it from inventory and place it in a secure location

Parasites are commonly linked to?

seafood

Live shellfish must be received with what documentation?

shellstock ID Tag

Pathogen that can be controlled by washing hands and controlling flies inside and outside the operation?

shigella spp.

How to cool a stockpot of soup?

sink of water

Which agency enforces food safety in a restaurant?

state and local regular authority

why are preschool-age children at a higher risk for a food-borne illness?

they have not built up a strong immune system

How far must a bimetallic stemmed thermometer be inserted into food for accurate reading?

up to dimple of thermometer stem

An operation that wants to smoke food needs to do what before processing the food this way?

variance from the regulatory authority

Types of places cockroaches are found?

warm, moist, dark

signage posted at a hand washing station must include a reminder to staff to?

wash hands before returning to work