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California ServSafe Food Manager Certification Exam Questions with 100% Correct Answers| Verified
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California ServSafe Food ManagerCertification Exam Questions with
100% Correct Answers| Verified
What is the opposite of time and temperature control (something we want to prevent)? -
✔✔Time and Temperature abuse
TCS supports the rapid growth of __ and also supports: - ✔✔-
bacteria - potentially hazardous food
FAT TOM are the conditions in which: - ✔✔pathogens proliferate
Food high in protein = - ✔✔Dairy, meat, fish, eggs, cooked beans + rice (w/ water)
Acidity (ph 4.6-7) - ✔✔Bacteria grows best (lower ph = higher acidity)
Water =7 (neutral)
Temperature (danger zone) - ✔✔41 F - 135 F
Time (max 4 hours) before: - ✔✔Food needs to be discarded (reject or refuse) because
bacteria doubles every 20 minutes.
Oxygen (what does not require oxygen to reproduce?) - ✔✔Aerobic, Bacteria, and Anaerobic
Moisture (water activity level = aw) - ✔✔Over 0.85 (water activity is the measure of vapor
pressure present in food).
AW stands for - ✔✔Water Activity Level
,An "AW" this is greater than ___ makes a food need TCS - ✔✔0.85
Never put hot food directly in the fridge/freezer because: - ✔✔- it must cool down to a safe
temp - hot food can raise the ambient (fridge temp) and bring the food into the TDZ
There are 2 stages to cooling food. What is the total amount of time allowed? - ✔✔6 hours
FDA Model food code recommends that TCS foods be cooled from what temp to what temp, are for how
long? - ✔✔- 135 F to 70 F w/in 2 hours
- 70 F to 41 F w/in 4 hours
You have 6 hours to cool food while it is in the: - ✔✔Temperature danger zone
Why are there more hours in the 2nd cooling stage? - ✔✔Because the bacteria is growing
slower during the (70-41) temp and this is an FDA exception.
What is the internal temp food needs to reach before being put away? - ✔✔41 F
Foods cool at different speeds, if you get to 70 F in less than 2 hours what can you do with the extra
time? - ✔✔Use it for the second cooling stage
How many hours do you have in the TDZ if not part of the cooling process? - ✔✔4 hours max
What are the 3 "S"s of cooling food? - ✔✔- Smaller portions (cut food in smaller pieces)
- Shallow pans (4 inches or less)
- Stirring food
, What are the 3 "I"s of cooling food? - ✔✔- Ice bath (hot pot on bed of ice)
- Ice paddle/wand/stick/ladle
- Ice used directly
What is the acronym for thawing food? - ✔✔C.R.O.W
Cooking (C.R.O.W) = - ✔✔frozen veg in soup or pieces of meat in a sauté pan
Refrigeration (C.R.O.W) = - ✔✔41 F or lower (recommended that food the at 41)
Oven (C.R.O.W) = - ✔✔Only if cooked immediately after (microwave can only be used for
immediate food prep)
Water (C.R.O.W) = - ✔✔70 F or lower for thawing
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