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
Instrument used to determine if the products temperature has exceeded safe limits during shipment or later storage.
What is a Time-Temperature Indicator (TTI)?
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

 Assure, Look, Employees, Reports, Threats. 

What is A.L.E.R.T.

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

All ready-to-eat food prepared on site that has been held for longer than 24 hours must have this done to it.

What is Properly Labeled?

300

Temperature at which shell eggs and shell fish can be received.

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
Bacteria turn to this form to keep from dying when nutrients aren't available. They are commonly found in soil and can contaminate food grown there. It can resist heat, allowing it to survive cooking temperatures.
What is a Spore?
400

Two or more people have the same symptoms after eating the same food. 

What is foodborne outbreak

400
Thermometer calibrating method based on the freezing point of water.
What is the Ice Point Method?
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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