ServSafe 1-2
what is it called when food has stayed too long at temperatures good for pathogen growth?
What is Time Temperature abuse.
What are liquids or gels that are used to lower the number of pathogens on skin
What is Hand antiseptics?
What is it called when you receive TCS food at 41 ̊F (5 ̊C) or lower, unless otherwise specified.
What is Cold TCS Food?
what is it called when you avoid bare-hand contact with ready-to-eat food by wearing single-use gloves. Use spatulas, tongs, deli sheets, or other utensils. and Use clean and sanitized utensils for serving?
What is Preventing contamination when serving food.
what must be made from smooth and durable materials for easier cleaning. And has to maintained regularly, Have coving where the floors and walls meet and be promptly cleared of any standing water?
What is Floors, walls, and ceilings
what is it called when pathogens are transferred from one surface or food to another?
What is Cross Contamination
what should never be used in place of handwashing and should be used when handling ready-to-eat food?
What is single-use gloves?
What is it called when Ready-to-eat TCS food must be marked if held for longer than 24 hours
What is Date Marking?
What is it called when you make sure the label is in plain view of the customer. And include the manufacturer or processor label provided with the food?
What is Labeling bulk food in self-service areas.
When installing floor mounted equipment what must it have?
It must have Mounted on legs at least six inches high and sealed to a masonry base
what are the two types of food that are the most likely to become unsafe
What is TCS or Ready-to-eat food?
what is the path that food takes through out an operation
What is the flow of food?
what is it called when your only allowed to use additives approved by your local regulatory authority. and never use additives to alter the appearance of food.
What is food and color additives?
what program Identifies significant biological, chemical, and physical hazards at points within a product’s flow through an operation alongside how to prevent, eliminate, or reduce hazards to safe levels and is documented in a written plan.
What is the HACCP program?
What is the physical link between safe water and dirty water from drains, sewers, and other waste water sources?
What is Cross Connection
what are small, living organisms that can be seen only with a microscope
What is Microorganism?
What is it called when Food is held in the range of 41 ̊F and 135 ̊F
What is Time Temperature abuse?
what is it called when you Disclose any raw or undercooked TCS items on the menu and note it on the menu next to the items.
What is Disclosure?
What are the foundations of the food safety management system?
What is Personal hygiene program / Quality control and assurance program / Supplier selection and specification program / Food safety training program / Cleaning and sanitation program / Pest control program / Facility design and equipment maintenance program / Standard operating procedures (SOPs)
What is it called when you Immerse the item in water that is 171˚F for at least 30 seconds. And/or use a high-temperature dishwasher?
What is Heat sanitizing.
What is the acronym for Bacteria growth?
What is FATTOM?
what is used to measure the surface temperature of food and equipment?
What is it called when you advise customers who order raw or undercooked TCS food of the increased risk of foodborne illness.
What is Reminder?
What is a group of practices and procedures intended to prevent foodborne illness, and actively controls risks and hazards throughout the flow of food called?
what is Food safety management system?
what must be cleaned and sanitized every day unless otherwise indicated by the manufacturer?
What is equipment that holds and dispenses TCS food?