ServSafeg

Question 1

what is the cycle in which food travels called?

Answer 1

The Flow Of Food

Question 2

who’s job is it to monitor food along the flow of food?

Answer 2

the managers

Question 3

What causes most foodborne illnesses?

Answer 3

Time-temperature Abuse

Question 4

The Temperature Danger Zone(TDZ) is

Answer 4

(41 degrees f to 135 degrees f)

Question 5

The most dangerous zone in TDZ is

Answer 5

70 degrees f to 125 degrees f

Question 6

how do you prevent ttime temperature abuse

Answer 6

cook foods to proper internal temp, hold food at proper temp, and cooled/reheated temp

Question 7

Bimetallic stemmed thermometers range from

Answer 7

0 degrees f to 220 degrees f

Question 8

what is the best thermometer for monitoring foods

Answer 8

Bimetallic stemmed thermometer

Question 9

Bimetallic stemmed thermometer must be instated up to the …

Answer 9

dimple in the stem

Question 10

Thermometers and Thermistors take temp via a

Answer 10

metal probe with a sensor on the tip

Question 11

Thermometers and Thermistors have a

Answer 11

digital display

Question 12

Thermometers and Thermistors don have to be inserted as deep as Bimetallic stemmed thermometers making them more appropriate for

Answer 12

thin foods

Question 13

Infrared Thermometers (laser) take the temperature of

Answer 13

surfaces

Question 14

Which Thermometer reduces cross contamination

Answer 14

Infrared Thermometer

Question 15

Infrared Thermometers cannot measure

Answer 15

air or internal temps

Question 16

maximum registering thermometers can be used for long term monitoring of temperature or show temps inside

Answer 16

dish machines

Question 17

What are the 2 methods to calibrate thermometers

Answer 17

the boiling-point method and the ice- point method

Question 18

the boiling point method is when you place the thermometer in

Answer 18

boiling water and adjusts it to 212 degrees f

Question 19

the ice point method is when you place the thermometer in

Answer 19

ice water and adjusting it to 32 degrees f

Question 20

which method of calibrating thermometers is the fastest, safest, and easiest

Answer 20

the ice point method

Question 21

Cold TCS foods should be recieved at

Answer 21

41 degrees f or lower

Question 22

examples of tcs foods

Answer 22

meat, poultry, fish, dairy, eggs, cooked rice, and certain cut vegetables

Question 23

Live and shucked shelfish should be recieved at

Answer 23

45 degrees or lower and fcooled to 41 degrees or lower within 4 hours

Question 24

milk should be recieved at

Answer 24

45 degrees or lower and cooled to 41 degrees or lower within 4 hours

Question 25

eggs should be received at

Answer 25

45 degrees f or lower

Question 26

hot tcs foods should be recieved at

Answer 26

135 degrees or higher

Question 27

how long should you keep documents for raw fish and shellfish for

Answer 27

90 days

Question 28

storage must be well ventilated with open shelving and accurate to

Answer 28

p,us/minus 3 degrees f with a visible thermometer

Question 29

what is the order of cooler storage from top to bottom

Answer 29

-RTE foods -Seafood -whole cuts of pork n beef -ground meat and ground fish -ground and whole poultry

Question 30

All poultry and any dish containing leftover tcs ingredients need to cook for

Answer 30

165 degrees f for atleast 1 sec

Question 31

all ground meats, injected meat, and shell eggs for hot holding must bee cooked at

Answer 31

155 degrees f for 17 sec

Question 32

whole seafood, steaks/chops, and shell eggs for immediate servvving need to be cooked to

Answer 32

145 degrees f for 15 sec

Question 33

roast need to cook to

Answer 33

145 for 4 minutes

Question 34

food must cool from 135 to 70 degrees in

Answer 34

2 hours

Question 35

food must cool form 70 to 41 degrees or lower in

Answer 35

4 hours

Question 36

if food is not cooled to 70 degrees in 2 hours it needs to be

Answer 36

reheated and cooled again

Question 37

foods for hot holding must reach and internal temp of

Answer 37

165 degrees for 15 seconds within 2 hours of removing from storage

Question 38

The American National Standards Institute (ANSI) make sure that equipment is

Answer 38

is non absorbent, corrosion resistant, and smooth

Question 39

cleaning removes dirt and food using detergents, degreasers, delimers, or abrasive cleaners that must be

Answer 39

non corrosive and safe to use

Question 40

heat sanatizing must be atleast ____ to work

Answer 40

171 degrees f for 30 seconds

Question 41

high temp machines for final sanitizing should be at atleast

Answer 41

180 degrees

Question 42

single temp machines must reach

Answer 42

165 degrees

Question 43

in a 3 compartment sink, you

Answer 43

wah in the firt basin, risnse in the second, and sanatize in last (30 second)

Question 44

examples of nonporus, resiliant flooring inclunde

Answer 44

ruber, vinyl tiles, vinyl sheets

Question 45

hard surface floring includes

Answer 45

wood, marble, and quarry

Question 46

coving is required in

Answer 46

resiliant or hard surface flooring

Question 47

what is the pathogesn associated with contaminated wate rand liev shellfish

Answer 47

vibrio vulnifious

Question 48

staphylococcal food poiisning ccomes from

Answer 48

hhuman skin and sneezes

Question 49

tcs foods are

Answer 49

moisture rich, protien rich, , and have a nuetral Ph

Question 50

hot tcs food should be held at

Answer 50

135 degrees or higher

Question 51

sous vide foods should be cooked then

Answer 51

rapidly chilled

Question 52

the correct sanatizing concentration for clorine is

Answer 52

50 to 100 ppm

Question 53

training records must be kept for

Answer 53

2 years