Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

ServSafe

QuestionAnswer
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.
Created by: 32404845