ServSafe 1
ServSafe 2
ServSafe 3
ServSafe 4
ServSafe 5
100
An illness caused by eating contaminated food or beverage.
What is a Foodborne Illness?
100
Microorganism that needs to live in a host organism to survive.
What is a Parasite?
100
3 categories of potential hazards to food safety.
What are Biological, Chemical, and Pysical Hazards?
100
Minimum temperature you should wash your hands at.
What is 100 degrees?
100
Any time food has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms.
What is Time-Temperature Abuse?
200

What temp is the TDZ.

41-135

200
Processed by removing the air around the product sealed in a package.
What is Vacuum Packed Food?
200
What FIFO stands for.
What is First In First Out?
200
The temperature fish should be delivered at.
What is 41 degrees or below?
200

Thermometers can lose their accuracy therefore need to be adjusted.  This is called what?

Calibration

300
Method of calibrating thermometer based on the boiling point of water.
What is the Boiling Point method?
300
Storage temperature for all cold foods and fresh poultry.
What is 41 degrees or below?
300
DAILY DOUBLE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!Liver disease. Symptoms are yellowing of the eyes and skin.
What is Jaundice?
300

A thermometer used to measure the temperature of food must be accurate to what temperature?

+-2F or +-1C

300
Temperature at which shell eggs and shell fish can be recieved.
What is 45 degrees?
400
Accept these during delivery if there is no odor, clean and unbroken shells. Reject them if there is a sulfur smell or off odor, or dirty or cracked shells.
What are Fresh Eggs?
400
Foods that need time and temperature control for safety.
What are TCS Foods? (Temperature Control for Safety)
400

Temp that all food must be cook to in a microwave.

165

400

What is the minimum time for washing of hands?

20 seconds

400

When a food item has to be sent back to the manufacture due to contamination.

Recall

500
Caused by bacteria that lives in the intestines of cattle (ground beef).
What is E Coli?
500
Cooking temperature for ground meat, beef (to prevent e. coli), and eggs for hot-hold service.
What is 155 degrees?
500
Cooking temperature for poultry, stuffed meat pasta, and reheating temperature for hot-hold service.
What is 165 degrees?
500
When cooling food the item should be cooled to this temperature within the first 2 hours.
What is 70 degrees?
500
All ready-to-eat food prepared in house can be stored for a maximum of this many days at 41 F. before it must be thrown out.
What is 7 days?
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