Random Flashcards Preview

ServSafe > Random > Flashcards

Flashcards in Random Deck (34)
Loading flashcards...
1

what are the five common mistakes

purchase from unsafe sources
failing to cook food correctly
incorrect temperatures
contaminated equipment
poor personal hygiene

2

what does alert mean

assure look employees reports threat

3

what are the big 8 allergies

milk egg fish bread wheat nuts

4

what temperature are eggs okay

Forty Five Degrees

5

what temperature is milk okay to be received at

43

6

what should your refrigerator storage order be

ready to eat food
Seafood
whole cuts of beef and pork
ground meat and fish
whole ground poultry

7

what is the flow of food

purchasing
receiving
storing
prepping
cooking
holding
cooling
reheating
serving

8

when can you recondition food

if it has not been in the danger zone for more than 2 hours

9

what are acceptable thawing methods

microwave
cooler
cooking
sink
under running water

10

pooled eggs or opened cracked eggs in Steamboat must be immediately

cooked or stored at 41 or lower

11

what is TCS food

food that requires temperature in time

12

how do you store TCS food after cooking

within six hours cool from 135 to 41 or lower within two hours cool from 135 to 70

13

how do you reheat TCS

reheat to 165 for 15 seconds within 2 hours

14

true or false hot food can be held at room temperature for 4 hours

true

15

true or false cold food can be held at room temperature for 6 hours and not exceed 70 while being

true

16

what is a safe temperature for chicken breast

165 for 15 seconds

17

what is haccp

1. conduct a hazard analysis
2. determine critical control points
3. establish critical limits
4. establish monitoring procedures
5. identify corrective actions
6. verify that the system works
7. establish procedures for record-keeping and documentation

18

how do you sanitize

use hot water 171 degrees or higher for 30 seconds

19

What temperature would a high dishwasher final rinse be

one hundred and eighty degrees

20

what are acceptable chemical sanitizers

chlorine iodine quats

21

what is sanitizing

reducing pathogens to a safe level

22

what temperature water should you wash your hands

100 degrees

23

what temperature should the subs in a three-compartment sink be

110 degrees

24

what temperature should the sanitizer be in a three compartment sink

75 to 100 degrees chlorine sanitizer

25

where should cold cuts of beef be stored in a

below Ready-to-Eat food

26

which method is a safe way to thaw food

as a part of the cooking process

27

what is the minimum internal temperature for Shell eggs that will be hot-held

155 degrees for 15 seconds

28

cold TCS food being held for off-site service must be at what

41 or below

29

when can glass thermometers be used

when enclosed in a shatterproof casing

30

what is the purpose of setting a critical limit in the cooking process of TCS food

reduce hazards to a safe level

31

what is

removing dirt from a surface

32

a food contact surface must be cleaned and sanitized:

before working with a different type of food

33

when washing hands the hot water should be at least

100 degrees

34

at least how many readings should be taken when measuring the temperature of fresh meat poultry or seafood

two