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.

Parasite?

100
3 categories of potential hazards to food safety.
What are Biological, Chemical, and Pysical Hazards?
100

What is the minimum time that for washing hands?

20 seconds

100

What is the first step in HACCP plan?

Identify hazards. 

200

What temp is the TDZ.

41-135

200

Food contamination is most likely to happen when food handlers do what? 

Do not wash their hands

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

What is the only type of jewelry allowed to be worn? 

Plain wedding band

300
Storage temperature for all cold foods and fresh poultry.
What is 41 degrees or below?
300

Cooked vegetables should be held to what temperature? 

135F

300

What temperature is the boiling point?  

212 F

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.

Fresh Eggs?

400

BONUS!!!!

Add 600 points to your score!

400

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

165

400

What is the minimum temperature for washing of hands?

85 degrees
400

BONUS!!!!

Add 500 points!

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

Liver disease. Symptoms are yellowing of the eyes and skin.

Jaundice 

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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