ServSafe 1
True or False: Hand sanitizer can be used instead of washing your hands
False
What is the difference between cleaning and sanitizing?
Cleaning= Remove dirt/debree
Sanitizing= Killing bacteria
What is a foodborne illness? (Definition)
A disease transmitted to people by food.
Who is at risk for contracting a foodborne illness?
Everyone
Elderly, baby/child, pregnant women
What three facilities are considered high-risk locations for foodborne illness?
Nursing homes, daycares, and hospitals.
What are the three types of hazards that can contaminate food?
Physical, chemical, and biological
What is a pathogen?
A microorganism that causes illness.
Viruses, bacteria, parasites, and fungi.
What type of hazard are fish bones?
Physical
What does RTE stand for, and what does it mean?
RTE stands for ready-to-eat. RTE foods can be eaten without any further preparation, washing, or cooking.
What is the internal cooking temperature the following foods must reach for safety: seafood, shell eggs for immedicate service, pork, beef, veal, and lamb (steaks, chops, roasts)
145°F
What is the internal cooking temperature the following foods must reach for safety: Poultry- whole or ground turkey, chicken, duck
165°F
What is the internal cooking temperature the following foods must reach for safety: Foods cooked in the microwave such as meat, seafood, poultry, eggs, casseroles, leftovers, ect.
165°F
What are the safe practices for food-contact surfaces such as customer utensils, plates, glasses, forks, tongs, ice, RTE foods, ect.
Hold dishes by the bottom or edge, hold glasses by the middle, bottom, or stem, utensils by the handle, use tongs, deli sheets, or gloves for RTE foods, use ice scoop or tongs for ice.
Where should you wash your hands in a restaurant kitchen, and what is considered a properly "stocked" area?
You should wash your hands at a handwashing sink. The sink area should include running water at least 85°F, soap, a single-use paper towel or hand dryer, and a garbage container.
What is the internal cooking temperature the following foods must reach for safety: Ground beef, shell eggs (hot-held for service)
155°F
What is the internal cooking temperature the following foods must reach for safety: Food from plants including fruit, vegetables, grains (including rice and pasta), and beans that will be hot-held for service?
135°F
What is the FULL cooling process for TCS foods?
1. cool foods to 70°F within 2 hours, 2. Cool to 41°F within the next 4 hours
If food has not reached 70°F within 2 hours it must be reheated then cooled again.
How should you store raw or RTE in the cooler/frige? (What order should they be stored from top to bottom)
The internal cooking temperature of each food with the top least to bottom greatest. Store raw and RTE food separate if possible.
What are the five ways food can become unsafe?
Unsafe sources, poor hygiene, time and temperature, cross-contamination, and poor cleaning/sanitizing.
Describe the four safe ways of thawing food.
Microwave if you are cooking it right away
Fridge
While cooking
All ready-to-eat food prepared in house can be stored for a maximum of ______ days as long as it was held at ___°F or below before it must be thrown out.
7 days @ 41°F
How should you properly store RTE cold TCS foods?
At least 41°F or lower with a label indicating the common name and when it must be sold, eaten, or thrown out.
41°F- 135°F. The temperature danger zone is the temperature range in which pathogens grow best.