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ServSafe
| Question | Answer |
|---|---|
| 3 types of contaminants that threaten food safety? | Biological, chemical, physical. |
| What is time-temperature abuse? | Food has stayed too long at temperatures that are good for the growth of pathogens. |
| TCS? | Time and temperature control for safety. |
| FAT TOM? | 6 conditions required for bacteria to grow: food, acidity, temperature, time, oxygen, moisture. |
| Major bacteria that cause foodborne illness? | Salmonella, shigella, E. coli |
| Major viruses that cause foodborne illess? | Hepatitis A, Norovirus |
| Food linked with Salmonella | Ready-to-eat food, beverages |
| Food linked with Shigella | Food that is easily contaminated by hands, food that has made contact with contaminated water |
| Food linked with E. coli | Ground beef, produce |
| Food linked with Hepatitis A | Ready-to-eat food, shellfish |
| Food linked with Norovirus | Ready-to-eat food, norovirus |
| Temperature danger zone | 41-135 degrees |
| How long can prepped food be kept? | 7 days |
| How should food be stored? | In designated storage area, 6 inches off the floor, away from the walls, FIFO |
| How must TCS food be cooled? | From 135 to 70 within 2 hours, then 70 to 41 in 4 hours. |
| What temperature must hot-held TCS food be? | 165 for 15 seconds within two hours. |
| Minimum internal temperature of 165 for 15 secs? | Poultry, stuffing made with meat, stuffed meat, dishes that include previously cooked TCS food. |
| Minimum internal temperature of 155 for 15 secs? | Ground meat (exc. poultry), injected meat, mechanically tenderized meat, ratites (ostrich, emu), ground seafood, shell eggs that will be hot-held for service |
| Minimum internal temperatures of 145 for 15 secs? | Seafood, steaks/chops, commercially raised game, shell eggs that will be served immediately |
| Minimum internal temperature of 145 for 4 minutes | Roasts |
| Minimum internal temperature of 135 | Fruit, veg, grains, legumes, that will be hot-held for service |
| Internal temperature of TCS food cooked in microwave | 165 |
| Hot-held food must be held at... | 135 or higher. |
| Cold-held food must be held at... | 41 or lower. |
| How long can cold food be held without temp control? | 6 hours |
| At what temp should food without temp control be thrown away? | 70 |
| How long can hot food be held without temp control? | 4 hours. |
| What minimum temp should the water holding serving utencils be? | 135 |
| HACCP stands for what? | Hazard Analysis Critical Control Point |
| What are the seven HACCP principles? | Conduct a hazard analysis, Determine critical control points, establish critical limits, establish monitoring procedures, identify corrective actions, verify that the system works, establish record keeping. |
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