Servsafe

True or false: You should hold cold TCS food at an internal temperature of 41F or lower? True True or false: You should hold hot TCS food at an internal temperature of 120F or higher. False True or false: Your operation may be allowed to hold chicken salad at room temperature if the salad has a label specifying that it must be thrown out after eight hours. False True or false: When holding TCS food for service, the internal temperature must be checked at least every four hours. True Why ...

True or false: Active managerial control focuses on managing the risk factors for foodborne illness. True The purpose of a food safety management system is to prevent foodborne illness. True True or false: A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels. True True or false: If cooking ground-beef patties reaches 155 F for 15 seconds True What does the acronym HACCP stand for? Hazard Analysis Critical Co...

True or false: Different areas of a facility have different lighting intensity requirements. True True or false: When mounted on legs, stationary equipment must be at least 2 inches (5 centimeters) off the floor. False: It must be at least 6 inches off the floor. True or false: An electrical power outage is considered by local regulatory authorities to be an imminent health hazard. True True or false: The EPA creates national standards for foodservice equipment that comes into contact with...

True or false: Surfaces must be sanitized before they are cleaned. False: They should be washed & rinsed before sanitizing. True or false: Cleaning reduces the number of pathogens on a surface to safe levels. False: Cleaning removes food and dirt. Sanitizing is the process that reduces pathogens to a safe level. True or false: Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towl. False: Dishes should be air-dried. True or false: Soaking items for 30 ...

Foodborne illness Illness carried or transmitted to people by food. Outbreak of foodborne illness incident in which two or more people experience the same illness after eating the same food Warranty of Sale rules stating how food must be handled in an establishment reasonable care defense defense against a food related lawsuit stating that an establishment did everything reasonably expected to ensure that the food served was safe HACCP Principle 1 Conduct a hazard analysis HACCP Principle...

Who are at risk for getting food borne illness? Elderly, pregnant women, children, & people with a weak immune system. What is a Foodborne Outbreak? An incident in which 2 or more people experience the same illness after eating the same food. What are bacteria? Microorganisms presenting the greatest concern to the FS manager. What are FAT TOM, food, pH, temp, time, oxygen, & water? 6 elements needed for bacteria growth. What is Hepatitis A? Of all FBI, it is the only one that can be preve...

what can you get from raw meat ? E. Coli FDA defense tool A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat) What does the T in ALERT mean? treat what color is the cutting board for veggies? green what color is the cutting board for raw meat ? red what should you clean and sanitize after each task ? work surfaces, equipment, and utensils What is the Danger Zone? 41 - 135 What is the Danger Danger Zone> 70 - 120

Poultry: including whole or ground chicken, turkey, or duck 165°F for 15 seconds stuffing made with fish, meat, or poultry 165°F for 15 seconds stuffed meat, seafood, poultry, or pasta 165°F for 15 seconds Dishes that include previously cooked TCS ingredients. (raw ingredients should be cooked to their minimum internal temperatures) 165°F for 15 seconds Ground meat: including beef, pork, and other meat 155°F for 15 seconds Injected meat: including brined ham and flavor-injected roasts...

Beef stew must be cooled from ___F to ___ F within how many hours? 135 F to 70 F, 2 hr After it is cooled the first time, beef stew must be cooled from __ F to __ F within how many hours? 70 F to 41 F, 4 hr What is the minimum internal cooking temperature for stuffed pork chops? 165 F What are the holding time and temperature requirements for reheating TCS food for hot-holding? 165 for 15 sec within 2 hours What is minimum internal cooking temperature for eggs, meat, poultry, and seafood c...

181 F Highest temp for heat-sanitizing dishwasher 165 F (Temperatures taken here must be instantaneous) Internal temp for poultry, casseroles, microwaved food, reheating, and stuffed food; also, highest temp for single-temp dishwasher 155 F for 17 seconds Internal temp for ground beef, processed food (like sausage), shell-egg hot holding, tenderized meat 145 F for 15 seconds Internal temp for all fish, meat, steaks, roasts, veal, lamb, pork, commercially raised game, shell- eggs to ser...