Servsafe

Receiving Temperature for "COLD TCS" Food Receive 41°F Receiving Temperature for "Live Shellfish (oysters, mussels, clams, and scallops)" - 45 F or lower and internal temperature no greater than 50 F - Cool to 41 F in four hours Receiving Temperature for "Shucked Shellfish" - 45 F or lower - Cool to 41 F in four hours Receiving Temperature for "Milk" - 45 F or lower - cool the milk to 41 F in four hours Receiving Temperature for "Shell Eggs" - AIR TEMPERATURE of 45 F or lower ...

An automotive repair business makes it money mainly by: Selling the labor of a trained technician to the customer Whose job is it to work directly with the customer and technicians to arrange for diagnosis, repair, and service? The service consultant To "Service " means to perform________ on an automobile. Maintenance, Repairs, a diagnosis A profit business that services automobiles is a called an: Automobile Service Facility An automobile Service facility that repairs and maintains one s...

which action could lead to cross contamination? touching more than one TCS food before washing your hands the primary risk associated with transporting ice in containers originally used to store chemicals is that they may still have residue after they have been cleaned which procedure would help protect food from contamination by food handlers and customers? installing sneeze guards above the salad bar the third compartment in a three compartment sink is for sanitizing why should training...

ready to eat TCS foods have a shelf life of how many days 7 cooked vegetable should be hot held at what temp 135 a manager can tell if a dishwasher is compliance by looking for the NSF seal or ANSI certification purpose of a sanitizer test kit concentration of a chemical solution food contamination resulting in foodborne illness is cause by unwashed hands A TCS food was prepped on june 1st what date should be placed on it used by june 7th if exposed to norovirus who should food handler co...

T/F You may be charged with a crime simply for serving a guest who appears to be intoxicated. True T/F It is illegal to serve alcohol to a pregnant woman. False T/F Dram shop laws protect the server from being sued in the event that an intoxicated guest injures another individual. False T/F The state liquor authority can suspend an establishment's liquor license for allowing a minor to enter the establishment with a fake ID. True T/F All guests must be 21 years old to purchase alcohol. T...

Foodborne Illness Outbreak Two or more people High Risk Populations Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill TCS Temperature Control For Safety Temperature Danger Zone 41 - 135 F TCS Foods Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons Three Types of Contamination Biological, Chemical, Physical Biological ...

Foodborne illness Disease transmitted to people by food Foodborne illness outbreak When at least 2 people have the same symptoms after eating the same food Challenges to food safety Time, language & culture, literacy & education, pathogens, unapproved suppliers, high-risk populations, staff turnover Contamination Presence of harmful substances in food 3 categories of contaminants Biological, chemical, physical Biological contaminant Viruses, parasites, fungi, bacteria (some plants, mushr...

carriers people who carry pathogens and infect others without every getting sick themselves disease not transmitted through food AIDS, hepatitis B and C, tuberculosis Americans with Disabilities Act provides civil-rights protection to individuals who are HIV positive or have hepatitis B, and thus prohibits employers from firing people or transferring them out of foodhandling duties first step of handwashing wet your hands and arms with running water at least 100F second step of handwashing...

foodborne illness disease transmitted to people through food conditions for "outbreak" -2 or more people have same symptoms after eating same food -investigation by local authority -lab analysis confirmation 5 major risk factors for food borne illness -purchasing from unsafe sources -failing to cook correctly -holding food at unsafe temperatures -using contaminated equipment -poor personal hygiene temperature danger zone 41-135 degrees Fahrenheit most dangerous temperature range within...

foodborne illness an illness caused by eating contaminated food or beverage foodborne-illness outbreak the occurence of 2 or more cases of a similar illness resulting fron eating a common food costs of a foodborne illness to an establishment lose customers & sales, lose prestige & reputation, lawsuits resulting in legal fees, increased incurance premiums populations at high risk for foodborne illness elderly, infants/pre-school age children, pregnant women, people taking certain medication...