It's Your Serve
All Systems Go
It's Your Serve 2
All Systems Go 2
100
This is the internal temperature for hot-holding TCS food.
What is 135 F or higher?
100
This is the first step in setting up a HACCP system.
What is conducting a hazard analysis?
100
This is the maximum internal temperature for holding cold TCS food.
What is 41 F?
100
This seven-step system was first developed in 1959 in response to NASA's need to ensure the astronauts' food was safe.
What is HACCP?
200
These are the two biggest hazards to food served off site.
What is time and temperature abuse and contamination?
200
Name one of the five risk factors for foodborne illness that can be addressed by active managerial control.
What are Purchasing food from unsafe sources, Failing to cook food correctly, Holding food at incorrect temperatures, Using contaminated equipment, and Practicing Poor Personal Hygiene?
200
Servers should NOT use this to scoop ice.
What is a glass?
200
This is the person responsible for actively controlling the risk factors for foodborne illness.
What is the manager?
300
These are ways to prevent people from contaminating self-serve areas -- name at least two.
What are Install Sneeze Guards, Label Food Items, Monitor Guests, Place Food in Display Cases or Packages to prevent contamination
300
This is a point in the flow of food where identified hazards can be prevented, eliminated, or reduced to safe levels.
What is a Critical Control Point?
300
This is the part of dishes and utensils that servers should NOT touch.
What is the Food-Contact Surface? (like rim of glass or plate, tines of forks)
300
This is a way to check to ensure that critical limits are being met.
What are Monitoring Procedures?
400
These are two ways to avoid bare-hand contact with ready-to-eat food.
What are single-use gloves and utensils such as tongs, spatulas, or deli sheets?
400
This is what you need from a regulatory authority if you want to cure or smoke your own meats, use food additives, or use Reduced Oxygen Packaging, to name a few activities.
What is a Variance?
400
These are the ONLY kinds of food that may be re-served to a customer.
What is unopened, prepackaged food in good condition (like crackers or condiment packets)?
400
These are steps that must be taken when a critical limit is NOT met.
What are Corrective Actions?
500
If you are holding potato salad without temperature control, this is the number of hours you have before you must sell it, serve it, or throw it out.
What is six hours?
500
Cooking ground beef to 155 F for 15 seconds is an example of this HACCP principle.
What is Establishing Critical Limits?
500
This is the number of hours you have before you must sell, serve, or throw hot TCS food that's held without temperature control.
What is four hours?
500
Name two types of records that should be kept as part of a HACCP plan.
What are Monitoring Activities, Taking Corrective Action, Validating Equipment, Working with Suppliers?
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