servsafe practice
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| show | 180
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| a foodhandler must be excluded from the operation for which symptom | show 🗑
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| what is the temperature range for the danger zone | show 🗑
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| show | spore
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| show | state
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| show | 41 or lower
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| show | insulated
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| show | practice the skill
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| show | close the affected area and clean it
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| show | minimum internal cooking temperature of food
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| show | cross connection
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| an example of TCS food is | show 🗑
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| a customer having an allergic reaction may have what symptom | show 🗑
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| raw or undercooked dishes made for high risk populations must use eggs that have been | show 🗑
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| show | color
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| show | state or local regulatory authority
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| show | time-temperature abuse
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| show | 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 | show 🗑
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| show | 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 | show 🗑
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| food stored in a dry storage area should not be | show 🗑
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| show | 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 | show 🗑
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| people who are carriers are able to carry pathogens in their systems and infect others yet they never | show 🗑
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| what is the only certain way to prevent backflow | show 🗑
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| show | when hired then periodically after that
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| on the job training works best for | show 🗑
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| show | 165
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| show | show if food has been time-temperature abused during shipment
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| show | at room temperature
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| what is the minimum internal cooking temperature for poultry | show 🗑
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| show | conduct a hazard analysis
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| show | determine critical control points
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| what is the third step in developing a HACCP plan | show 🗑
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| what is the fourth step in developing a HACCP plan | show 🗑
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| show | identify corrective action
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| what is the sixth step in developing a HACCP plan | show 🗑
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| what is the seventh step in developing a HACCP plan | show 🗑
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| show | the HACCP plan
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| show | cool food from 135 to 70 within 2 hours
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| the second step in cooling TCS food | show 🗑
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| useful for checking large or thick food | show 🗑
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| good for checking the temperatures of thick and thin food | show 🗑
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| use these to check the temperatures of liquids like soups sauces and frying oils | show 🗑
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| show | 165 for 15 seonds
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| show | 155 for 15 seconds
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| show | 145 for 15 seconds
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| roasts of pork beef | show 🗑
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| show | 135
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| fruits vegatables grains like rice and legumes or beans that will be held for hot service (temp) | show 🗑
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| the best way to deal with pets is to have an | show 🗑
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| remove bits of baked cheese from pots | show 🗑
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| clean a grill backsplash | show 🗑
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| show | delimer
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| wash a kitchen wall | show 🗑
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| show | clean
rinse
sanitize
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| show | 6 inches off the ground
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Created by:
hnorso