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ServSafe
Study SS
| Question | Answer |
|---|---|
| What is the temperature range for the danger zone? | 41 Degrees to 135 Degrees |
| How long must shellstock identification tags be kept on file after the last item is sold? | 90 Days |
| Hot food on a buffet must be kept at what temperature? | 135 Degrees |
| What should the minimum internal cooking temperature of pork and beef roasts be? | 145 Degrees for 4 minutes |
| TCS food must be reheated to what temperature for 15 seconds within 2 hours | 165 Degrees |
| What do you call a incident in which two or more people experience the same illness after eating the same food? | Foodborne Illness Outbreak |
| A piece of a bone found in a boneless chicken breast is an example of what kind of hazard? | Physical |
| Time and Temperature Abuse, Cross Contamination and Poor Personal Hygiene are all examples of? | How Food Becomes Unsafe. |
| What do microorganisms need to grow? Hint FATTOM | Food, Acidity, Temperature, Time, Oxygen and Moisture |
| True or False: Foodborne microorganisms grow best in food that has a neutral or slightly acidic pH (7.5 to 4.6) Most food falls into this range. | True |
| I am found in food that is easily contaminated by hands, such as salads containing potentially hazardous food. Symptoms are; bloody diarrhea, abdominal pain and cramps, fever(occasionally). What food infection am I? | Shigella |
| I am found in plants and cereal crops, such as rice. “Chinese Takeout Disease” Symptoms are watery diarrhea, abdominal cramps and pain, nausea, and vomiting. What food intoxication am I? | Bacillus Cereus |
| Who am I? Found in ready to eat foods such as deli meats, produce, salads, and raw and partially cooked shellfish. Symptoms are fever, general weakness, nausea, abdominal pain, and jaundice later. | Hepatitis A |
| Molds Spoil food and sometimes cause sickness. FDA recommends to cut away any moldy area in hard cheese—at least ____ inch around them. | 1 |
| What is coving? | A curved, sealed edge between the floor and wall. |
| TCS stands for? | Temperature Controlled for Safety |
| The Seven Haccp Principles: # ___ Conduct a hazard analysis. | 1 |
| The Seven Haccp Principles: # ___ Verify that the system works. | 6 |
| The Seven Haccp Principles: # ___ Establish monitoring procedures. | 4 |
| The Seven Haccp Principles: # ___ Establish critical limits. | 3 |
| The Seven Haccp Principles: # ___ Determine critical control points. | 2 |
| The Seven Haccp Principles: # ___ Establish procedures for record keeping and documentation. | 7 |
| The Seven Haccp Principles: # ___ Identify corrective actions. | 5 |
| When thawing food under run water the temperature of the water should be ___ Degrees. | 70 |
| A ____ is a link between a safe and a unsafe contaminated water supply> | Cross-Connection |
| What are the Common Food Allergens? | Milk and dairy products Eggs and egg products Fish Shellfish Wheat Soy and soy products Peanuts Tree nuts |
| Orange juice in a copper pitcher = ____ contamination. | Chemical |
| True or False: Cool from 135F to 70F in 2 hours and then from 70F to 41F in 3 hours, for a total cooling time of 6 hours. | False: Cool from 135F to 70F in 2 hours and then from 70F to 41F in 4 hours, for a total cooling time of 6 hours. |
| In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? | 180 Degrees |
| TCS Foods can be kept in the walk-in up to ___ days. | 7 |
| What should the cooking temperature be for fruit, vegetables, grains like rice, and legumes or beans that will be hot held for service. | 135 Degrees |
| What removes bits of baked cheese from a pot? | abrasive cleaner |
| What is one way that food should NEVER be thawed | Room Temperature. |
| Is it ok to cook frozen veggie patties before they are thawed. | Yes because the thawing will take place during the cooking process. |
| I am useful for checking large or thick food. | bimetallic stemmed thermometer |
| What is the first basic rule of an integrated pest management program? | Deny pests access to the operation |
| If a food contact surface is in constant use, how often must it be cleaned and sanitized | 4 Hours |
| The federal government's recommendations for food service sanitation regulations | FDA food code |
| A gap between what an employee knows and what an employe needs to know. | A Training Need |
| What is the purpose of Material Safety Data Sheets | To inform employees of safe use and hazards associated with chemicals used in the operation |
| Raw or undercooked dishes made for high-risk populations must use eggs that have been__. | Pasteurized |
| Truth or Fiction: After eating a burger with fries at her local burger shop Maggy who is allergic to soy began wheezing. She was having an allergic reaction. Cause: The shop's Deluxe Veggie Burger made with soy was cooked in the same oil as the fries. | Truth |
| A properly callibrated thermometer should be ___ Degrees plus or minus 2 Degrees. | 32 |
| Schedule deliveries for ____ hours and receive only one delivery at a time | off-peak |
| Food should be stored ___ inches off the floor. | 6 |
| Read-To-Eat food should be stored on the ____ shelf of the refrigerator. | Top |
| Potentially hazardous food cooked in a microwave: (eggs, poultry, fish, and meat) Minimum Internal Cooking Temperature: | 165 Degrees |
| Using an ice paddle to cool a soup is ok. Yes or No | Yes |
| The only completely reliable method for preventing backflow is creating an ___. | Air Gap |
| You should eccept a bag of flour delivered with a small water stain on the bag. Yes or No | No |
Created by:
tinablc