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