ServSafe 1
ServSafe 2
ServSafe 3
ServSafe 4
ServSafe 5
100
Contaminants that include viurses, bacteria, parasites, and fungi. They are the leading cause of foodborne illness.
What are Biological Contaminants?
100
The process of gradually thawing frozen food in preparation for dee-frying, allowing even heating during cooking.
What is Slacking?
100
Water that is safe to drink.
What is Potable Water?
100
Microorganisms that cause illness.
What are Pathogens?
100
People that carry pathogens and infect others without ever getting sick themselves.
What are Carriers?
200
A products path through the establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving.
What is the Flow of Food?
200
These areas are used to hold dry and canned food.
What is Dry Storage?
200
The process of removing food and other types of soil from a surface, such as a countertop or plate.
What is Cleaning?
200
When allergens are transferred from food containing an allergen to the food served to the customer.
What is Cross-Contact?
200
When acidic food is stored in or prepared with toxic metal equipment, the metals can be transferred to food and cause this.
What is Toxic-Metal Poisoning?
300
This type of thermometer measures temperature through a metal probe with a sensor toward the end.
What is a Bimetallic Stemmed Thermometer?
300
Tags that document where the shellfish was harvested. these tags must remain attached to the delivery container until all of the shellfish have been used. Must be kept for 90 days after the last item has been used.
What is Shellstock Identification Tags?
300
Method when cooked or partially cooked food is vacuum packed in individual pouches and then chilled. This food is heated for service in the establishment. Frozen, precooked meals are typically packaged this way.
What is Sous Vide?
300

Food Safety management system based on the idea that if significant biological, chemical, or physical hazards identified at specific points within product's flow through the operation, the can be prevented, eliminated or reduced to safe levels. 

What is HACCP

300

What does an NSF stamp certify about the equipment?

(4 things) 

Smooth

easy to clean

durable

resistant to damage

400

Term used when for a specialist that will help with a pest management treatment plan. 

PCO (pest control operator)

400
Detergents that contain a grease-dissolving agent.
What are Degreasers?
400

Conduct restaurant and foodservice inspections in most states. They generally are trained in food safety, sanitation, and public health principles.

What are Health Inspectors?

400

41F to 135F

What is the Danger Zone

400
The process of reducing the number of microorganisms on the surface of clean dishes and equipment to safe levels.
What is Sanitizing?
500
The three most common types of these are chlorine, iodine, and quaternary ammonium compounds (quats).
What Chemical Sanitizers?
500

The four categories of people at high risk for foodborne illness.

What are Infants and Preschool-age children, Pregnant women, Elderly people, and other people with Compromised Immune Systems?

500
The five steps for cleaning and sanitizing items in a three-compartment sink.
What is 1. Rinse, scrape or soak. 2. Wash (110 degrees or higher). 3. Rinse. 4. Sanitize. 5. Air dry.
500

What are the big six pathogens

Shiga Toxin producing - E Coli

Salmonella Typhi

Nontyphoidal Salmonella

Shigella 

Norovirus

Hepatitis A

500

How high must equipment be off the floor and how high must equipment be off the counter?

6 inches off the floor

4 inches off the counter

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