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ServSafe

QuestionAnswer
Number of people it takes to be an outbreak 2
Thermometers that measure the temperature of food should be accurate to +/- degrees 2
When cooling food it should be cooled to below 70F within __ hours 2
Check temp of food every __ hours to leave time for corrective action 2
Food being held for service needs to have the temperature checked at least every __ hours 4
Surfaces that are in constant use should be cleaned and sanitized at least every __ hours 4
Tabletop equipment on legs needs to be at least __ inches off the table 4
Gloves that are in constant use must be changed every __ hours 4
When cooling food you have 6 hours to get it to 41F. How many of the 6 hours can be used to get food from 70F to 41F? 4
Food should be stored at least __ inches off the floor 6
Cleaned and sanitized, utensils and tableware need to be store at least __ inches off the floor 6
Floor mounted equipment needs to be on legs at least __ inches off the floor 6
Ready-to-eat TCS food can be stored for __ days before it needs to be thrown out 7
Sneeze guards should extend __ inches past the food 7
There are __ HACCP Principles 7
Items being sanitized by chlorine sanitizer should be soaked for at least __ seconds 7
Food that is going to be held longer than __ hours needs to be labeled 24
When food handlers are excluded from the kitchen for diarrhea or vomiting, they must be symptom free for __ hours before returning to work 24
Items being sanitized by heat should be soaked in hot water for at least __ seconds 30
Cold food should be received at __ or lower 41
Cold food held for service needs to be held at __ or lower 41
Live shellfish,shucked shellfish, milk, and eggs should be received at __ degrees 45
Hot food should be received at __or higher 135
Fruits and vegetables need to be cooked to _____degrees 135
Rice, beans and pasta need to be cooked to ____ degrees 135
Serving utensils (like ice cream scoops) are kept under running water that must be at least ___degrees 135
Seafood needs to be cooked to an internal temperature of 145
Steaks or chops of beef, veal, pork, or lamb needs to be cooked to a minimum temperature of 145
Roast of pork, veal, beef, or lamb needs to be to the internal temperature of _____ for 4 minutes 145
Commercially raised game should be cooked to an internal temperature of 145
Eggs that will be served immediately need to be cooked to ____ degrees 145
Created by: CarolineT1964
 

 



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