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Flashcards in SERVE SAFE Deck (17):
0

Name the three hazards that can cause food to be unsafe.

1. Biological
2. Chemical
3. Physical

1

Biological hazard

When bacteria, viruses,molds, yeast, or parasites contaminate food.
Controlling time and temperature of food is critical for minimizing biological hazards.

2

Chemical hazards.

Occur when a harmful chemical gets into food.

3

Physical hazard.

Occur when a foreign object gets into food, including dirt, hair, nail polish, insects, broken glass, nails, staples, plastic fragments,bones, or bits of packaging

4

FDA food code has identified the temperature danger zones as ________ degrees to _________ degrees.

41° to 135°

5

______________ is the single most important practice in any school nutrition program

Hand-washing

6

Name four types of thermometers.

1. Thermocouple with thin probe.
2. Bimetallic stemmed thermometer.
3. Oven safe bimetallic thermometer.
4. Equipment thermometer.

7

Name four areas that need to be cleaned on a routine bases.

1. Floor.
2. Walls.
3. Ventilation system.
4. Restrooms.

8

When do contact surfaces need to be washed, rinsed, and sanitized?

1. After each use.
2. When changing tasks.
3. When there is a possibility if contamination.
4. At four hour intervals if item is in constant use.

9

On a three compartment sink, what is the first sink used for?

Wash

10

On a three compartment sink, what is the second sink use for?

Rinse

11

On a three compartment sink, what is the third sink used for?

Sanitize

12

How should you allow items that have been sanitized to dry?

Let them air-dry to prevent the possibility of recontamination.

13

Name two types of dishwashers.

1. Chemical.
2. High temperature.

14

Name three good receiving practices.

1. Inspect, then accept or reject items. 2. Keep receiving area clean and we'll lighted.
3. Date product when it's delivered.

15

Name four types of storage areas in all school nutrition facility.

1. Dry storage.
2. Chemical storage.
3. Refrigerated storage.
4. Freezer storage.

16

List the five sections of a standard operating procedure.

1. PURPOSE - why you do it.
2. INSTRUCTIONS - step-by-step description.
3. MONITORING - times and temperatures.
4. CORRECTIVE ACTIONS - specific prep planed action.
5. VERIFICATION and RECORD KEEPING - confirms that it works.