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ServSafe Vocab
Vocabulary 3
Question | Answer |
---|---|
CDC | Conduct research and assist in investigating foodborne illness outbreaks. |
Poor Cleaning and Sanitizing | Equipment, utensils and food contact surfaces are not washed and sanitized correctly; wiping cloths not stored in a sanitizing solution; sanitizing solution not at the correct level. |
Chemical Contamination | Include cleaners, sanitizers and polishes. |
4 Major Bacteria | (that cause Foodborne Illness) Salmonella Typhi, Nontyphoidal Salmonella, Shigella and Shiga Toxin or E. Coli |
Gathering Information | Get the who, what, where, when and why from the person making the complaint |
Food Allergen | A protein in food that some people are sensitive to; occurs naturally and when enough is eaten an allergic reaction occurs |
Jewelry | Remove from hands and arms before prepping food; can wear a plain band ring (wedding) |
Corrective Actions | (List 3) Dispose of contaminated foods; clean equipment and utensils and retrain staff |
Calibration Nut | Used to adjust a bimetallic stem thermometer to be accurate |
Thermometer Accuracy | Food - plus/minus 2 degrees F and Air - plus/minus 3 degrees F |
Approved Supplier | Suppliers that have been inspected and can show you and can show you an inspection report. They also meet all local, state and federal laws |
Best-by Date | Is the date by which the product should be eaten for best flavor and quality |
2 - 4 Rule | Cool from 135 F to 70 F in 2 hours and then from 70 F to 41 F or lower in 4 hours |
Foods cooked to | 165 degrees F / 15 seconds Poultry (whole or ground), stuffing, stuffed meats and dishes that include previously cooked TCS ingredients |
Minimum Time Required to Check Food Temperatures | At least every 4 hours |
Containers for Off-site Service | Must be food grade and insulated |
Cold Food held without Temperature Control for how long | Up to 6 hours |
Reheating foods for immediate service | Can be reheated to any temperature if it was cooked and cooled correctly |
Maximum Registering Thermometer | Indicates the highest temperature reached during use |
Jewelry | Remove from hands and arms before prepping food; can wear a plain band ring (wedding) |
Hand Antiseptics | Must comply with FDA standards and used after handwashing. Never in place of handwashing |