getting down with servsafe

forms of contamination

100

If chilli is cooled on the counter for more than 4 hours what category does this fall under?

time- temperature abuse

200

a food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomatoes on a bun. What method of contamination is this?

cross- contamination

300

a food handler prepping a salad stops to scratch an itch on her arm and then returns to making a salad. What form of contamination is this?

poor personal hygiene

400

After prepping  raw chicken on a cutting board, a food handler wipes  the cutting board with a  towel and then uses the same cutting board to slice tomatoes for a salad. What type of contamination is this?

poor cleaning and sanitizing

500

List the six conditions that pathogens need to grow.

food, acidity, temperature,time, oxygen, moisture.

safe food handlers

100

when washing hands, what is the minimum time you should scrub with soap?

10 seconds

200

a food handler will be wearing sinngle use gloves to assemble boxed lunches. when must the food handler's hands be washed?

before putting on gloves

300

a food handler has diarrhea and has been diagnosed with an illness from shilgellal spp. what should the  manager tell this food handler to do?

stay home until approved to return to work

400

Who are considered high risk population?

pregnant women

toddlers/babies

elderly people

immune compromised people

transplant recipients 

500

name atleast 3 of the big six viruses.

norovirus

hepatiitis A

Shigella spp

Shiga- toxin  producing E.Coli

salmonella Typhi

Nontyphoidial Salonella

flow of food/temps

100

time- temperature danger zone 

41* to 135*

200

Bacteria grow best in this tempature?

70*-125*

300

name three types of thermometers that are used in a the foodservice sector.

infrared

thermocouple and thermistor

penatration

bimatellic stemmed 

immersion

surface probe

air probe

400

what are the two methods for calibrating a thermometer?

ice-point method

boiling point method

500

Name the 9  parts of the flow of food.  

purchasing, receiving, storing, preparation, cooking, holding, cooling, reheating, serving

do you know how to purchase

100

when purchasing food they must be from a ?

approved and reputable supplier

200

What are two agencies that are important to the food service industry?

FDA, USDA, LOCAL AND FEDERAL REGULARTORY AGENIES 

300

What temperature should cold food be stored once recieved?

41*f

400

what are some reasons you should reject food?

servere dents in the can seams

dents on  can body

holes

liquid

rust

dates

pests

500

WHAT SHOULD BE LABELED?

ITEMS TAKEN OUT OF ORIGINAL PACKAGING

ITEMS THAT ARE USED AND NEED OT HAVE NAME DATE USED AND EXPERATION DATE.

CHEMICALS

let's get down

100

HOW MANY INCHES OF THE FLOOR SHOULD FOOD ITEMS BE STORED ?

6 INCHES

200

WHAT TEMP SHOULD POULTRY BE ATLEAST COOKED?

165*F 15 SEC

300

WHAT ARE 3 OF THE 8 COMMON FOOD ALLERGIES

MILK AND DAIRY PRODUCTS

EGGS AND EGG PRODUCTS

FISH AND SHELL FISH

WHEAT

SOY AND SOY PRODUCTS

PEANUTS

TREE NUTS

PEACANS

WALNUTS

400

NAME 3 OF THE TCS FOOD? WHAT IS TCS STAND FOR

MILK, MEAT, BAKED POTATO, TOFU, SPROUTS AND SPROUT SEEDS, SLICED MELONS, CUT TOMATOES, UNTREATED GARLIC AND OIL MIX, EGGS

TIME TEMPERATURE CONTROL FOR SAFETY

500

WHAT IS THE ORDER OF STORAGE FOR REFRIGERATED FOOD?

READY TO EAT FOOD

SEAFOOD

WHOLE CUTS OF BEEF AND PORK

GROUND MEAT AND GROUND FISH

POULTRY WHOLE AND GROUND