ServSafe Chapter 1&2
An outbreak is this
What is 2 or more people sickened by the same food
Water must be at least this temperature to wash your hands
What is 100 degrees?
The temperature shucked shellfish can be accepted.
What is 45* F
Hot food held no longer than this
What is 4 Hours?
Floors and walls must be this
What are smooth and durable?
FATTOM
What is Food Acidity Temperature Time oxygen Moisture?
This jewelry is allowed to be worn in the kitchen
What is a plain band ring?
FIFO
What is First in First Out?
Cold food without temperature control must not get above this
What is 70* F?
Tabletop equipment must be this
What is 4 inches off the counter mounted on legs
RTE means this
What is food that needs NO further preparation?
Jaundice
What is yellowing of the skin due to liver/Hepatitis issues?
Ground meat gets cooked to this
What is 155* F minimum?
Sneeze guards must be this tall
What is 14 inches?
Dishwasher must reach this temperature for sanitization
What is minimum180 degrees F
This organization publishes the Food Code
Who is the FDA (Food and Drug Administration)?
One of these 4 procedures can prevent cross contamination
What is Use separate equipment for each item, clean and sanitize after every use, prep food at different times, buy food that doesn't require prepping.
one of 4 methods to thaw food safely
What is in the cooler 41*F or lower, in 70* F or less running water, Microwave, or thawing as part of cooking
Temperature Corrective actions
What is bring food to at least 165 degrees F or higher, or below 41 degrees or lower.
A cross connection
What is a physical link between clean and dirty water
ALERT
What is Assure, Look, Employees, Reports, Threat
+ or - 2* F
What is accuracy of your thermometer?
Variance
What is exceptions to normal cooking processes
HACCP
What is Hazard analysis critical control point
Five steps to proper cleaning in order
scrape, wash, rinse, sanitize, air dry