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servsafe practice
Question | Answer |
---|---|
in a heat sanitizing dishwashing machine what is the minimum temperature for the final rinse | 180 |
a foodhandler must be excluded from the operation for which symptom | jaundice |
what is the temperature range for the danger zone | 41-135 |
what is form some bacteria take to keep from dying when they do not have enough food | spore |
most regulations for foodservice operations are at what level | state |
at what internal temperature should raw meat, poultry, and seafood be stored | 41 or lower |
what type of container should be used to transport TCS food from a place of preparation to place of service | insulated |
to learn a new skill learners must be given opportunity to | practice the skill |
a back up of raw sewage has occured in the kitchen what should happen next | close the affected area and clean it |
when usung a bottom to top shelving order determines the best placement of food in a | minimum internal cooking temperature of food |
a hose connected to a running faucet that is submerged in a bucket an example of | cross connection |
an example of TCS food is | sliced cantaloupe |
a customer having an allergic reaction may have what symptom | wheezing |
raw or undercooked dishes made for high risk populations must use eggs that have been | pasteurized |
the effectiveness of chemical sanitizers is not affected by its | color |
what agency enforces food safety in a foodservice operations | state or local regulatory authority |
what can cause histamine in tuna | time-temperature abuse |
what is the second basic rule of an integrated pest management (IPM) program | deny pests food, water, and a nesting or hiding place |
what is the first basic rule of an integrated pest management (IPM) program | deny pest access to the operation |
what is the third basic rule of an integrated pest management (IPM) program | work with a licensed PCO to eliminate pest that do enter the operation |
screen all windows and vents with at least | 16 mesh per square inch screenings |
food stored in a dry storage area should not be | touching the walls |
how long must shellstock tags be kept on file | 90 days after the container has been emptied or the last shellfish was served from the container |
you should label all ready to eat TCS food that is prepped in house and held longer than | 24 hours |
people who are carriers are able to carry pathogens in their systems and infect others yet they never | become ill theirselves |
what is the only certain way to prevent backflow | vacuum breaker |
when should employees receive food safety training | when hired then periodically after that |
on the job training works best for | individual and small groups |
TCS food must be reheated to what temperature for 15 seconds within 2 hours | 165 |
what do time temperature indicators do | show if food has been time-temperature abused during shipment |
what is one way that food should never be thawed | at room temperature |
what is the minimum internal cooking temperature for poultry | 165 |
what is the first step in developing a HACCP plan | conduct a hazard analysis |
what is the second step in developing a HACCP plan | determine critical control points |
what is the third step in developing a HACCP plan | establish critical limits |
what is the fourth step in developing a HACCP plan | establish monitoring procedures |
what is the fifth step in developing a HACCP plan | identify corrective action |
what is the sixth step in developing a HACCP plan | verify the condition that works |
what is the seventh step in developing a HACCP plan | establish procedures for record keeping and documentation |
is used to control risk and hazards throughout the flow of food | the HACCP plan |
the first step in cooling TCS food | cool food from 135 to 70 within 2 hours |
the second step in cooling TCS food | cool it from 70 to 41 in the next four hours |
useful for checking large or thick food | bimetallic stemmed thermometor |
good for checking the temperatures of thick and thin food | thermocouples and thermistors |
use these to check the temperatures of liquids like soups sauces and frying oils | immersion probes |
minimum internal temperature for poultry stuffing stuffed meat or seafood or pasta dishes that include previously cooked TCS ingrediants | 165 for 15 seonds |
minimum internal temperature for ground meat or seafood injected meat and eggs for hot held service | 155 for 15 seconds |
seafood steaks pork chop and eggs that will be served immediately | 145 for 15 seconds |
roasts of pork beef | 145 for 4 minutes |
commercially processed food that will be hot held | 135 |
fruits vegatables grains like rice and legumes or beans that will be held for hot service (temp) | 135 |
the best way to deal with pets is to have an | IPM program |
remove bits of baked cheese from pots | abrasive cleaner |
clean a grill backsplash | degreaser |
remove mineral deposits from a steam table | delimer |
wash a kitchen wall | detergent |
what are the steps in three compartment sink | clean rinse sanitize |
store tableware and utensils at least | 6 inches off the ground |