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ServSafe ?s Part 2

ServSafe Practice ?s Part 2

TermDefinition
A food handler will be wearing single use gloves to prep salads. When must the food handler's hands be washed? Before putting on gloves
A food handler is washing her hands. What is the minimum time she has to scrub w/ soap? 10 seconds
Is it not necessary to label food with a date if you know it will be used within 48 hours. False
The best time to schedule deliveries is during breakfast service so that you have the rest of the day to inspect the delivery & make sure it is stored appropriately. False
Reject foods when containers are damaged, when you see ice crystals, when you see signs of pest excrement, or when the use by/expiration date is missing or past its due date. True
A food thermometer is required for each of the following EXCEPT Checking the air temperature in the cooler
When inspecting a produce delivery, which of the following is acceptable? Whole produce in good condition at room temperature
When should your thermometer be calibrated? Before deliveries arrive, after it has been bumped/dropped, after it has been exposed to extreme temps, & before each shift
Allow ______ seconds after you insert the thermometer into the food to get an accurate food temperature reading 15
What are two ways to calibrate a thermometer? Boiling point method & ice point method
What device can be used to monitor both time & temperature abuse during the shipment, receiving, & storage of food? Time-temperature indicator
At what temperature do most foodborne pathogens grow the quickest? Between 70 & 125 degrees F
What is the recommended internal cooking temperature for eggs that will be held
Created by: Nici28#!
 

 



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