Culinary Arts: ServSafe Study Guide Answered &
Graded
Who is at high risk at contamination? Why? - Correct Answer Kids
Elderly
Sick People
Pregnant Women
3 types of contaminates/ examples? - Correct Answer Biological: Bacteria, Fungi
Physical: Metal Shavings in Cans, Bones in Fish
Chemical: Windex (Cleaning Products) Sprayed on Surfaces
3 Ways Food Is Contaminated? - Correct Answer Poor Cleanliness/ Personal Hygiene
Cross Contamination
Time Temp. Abuse
How to Wash You Hands? - Correct Answer 1. Rinse Hands (Hot Water)
2. Apply Soap
3. Scrub Hands for 10-15 Seconds
4. Rinse Hands (Hot Water)
5. Single-Use Papertowel
Types of Thermometers - Correct Answer Traditional
Resistance
Thermocouple
Dual Sensor
Fixed & Wired
K-Type
Data Logging
Infrared
Bimetal
Liquid Crystal
Gas
FATTOM? - Correct Answer Food
Acidity
Temperature
Time
Oxygen
Moisture
Cleaning Process for Work Spaces? - Correct Answer 1. Clean the Surface
2. Rinse the Surface
3. Sanitize the Surface
Graded
Who is at high risk at contamination? Why? - Correct Answer Kids
Elderly
Sick People
Pregnant Women
3 types of contaminates/ examples? - Correct Answer Biological: Bacteria, Fungi
Physical: Metal Shavings in Cans, Bones in Fish
Chemical: Windex (Cleaning Products) Sprayed on Surfaces
3 Ways Food Is Contaminated? - Correct Answer Poor Cleanliness/ Personal Hygiene
Cross Contamination
Time Temp. Abuse
How to Wash You Hands? - Correct Answer 1. Rinse Hands (Hot Water)
2. Apply Soap
3. Scrub Hands for 10-15 Seconds
4. Rinse Hands (Hot Water)
5. Single-Use Papertowel
Types of Thermometers - Correct Answer Traditional
Resistance
Thermocouple
Dual Sensor
Fixed & Wired
K-Type
Data Logging
Infrared
Bimetal
Liquid Crystal
Gas
FATTOM? - Correct Answer Food
Acidity
Temperature
Time
Oxygen
Moisture
Cleaning Process for Work Spaces? - Correct Answer 1. Clean the Surface
2. Rinse the Surface
3. Sanitize the Surface
