ServSafe Temperatures
What is the temperature Danger zone?
What is 41 to 135 degrees F
How long do you wash your hand for in the kitchen?
What is minimum of 20 seconds.
Salmonella is what type of hazard?
What is biological
A sanitizer does what?
Kills bacteria
How long can food stay out of the refrigerator?
What is 4 hours
What is the freezing point of water?
What is 32 degrees F
What a 3 reasons to wash your hands?
What is:
sneezing, coughing
picking your nose, touching hair, phone,
long list of options at the chefs discretion
What type of hazard is an cherry pit?
What is physical
Hot food required for the next day should be?
What is cooled rapidly and refrigerated
When cooling down stocks/soup/foods, how many hours is allotted for the entire process?
What is 6 hours
What is the temperature water boils at?
What is 212 degrees F
What food can be reserved to a customer?
What is prepackaged food
Spraying a cleaner on a table while people are eating is an example of what?
What is chemical hazard
What is a pathogen?
A harmful or illness-causing microorganism
How long can hot food be held during service?
What is 4 hours
What is the sanitizing temperature for the dishwasher?
What is 180 degrees F
Before placing a large beef roast in the refrigerator, what should be done first?
Cut in smaller pieces to cool
Norovirus in shellfish is what type of hazard?
What is Biological
What does bacteria need to multiply?
What is food, water (moisture) warm temperatures
What is the temperature danger zone range?
What is 41*F to 135*F
What is the maximum temperature the walkin refrigerator/reach in?
What is 41 degrees F
Someone who is infected with pathogens is called a what?
What is a Carrier
A guest became ill within minutes of eating their food, What type of contamination is this?
What is chemical
Are tomatoes a TCS food?
NO, explain why
Food is being temperature abused when it is?
Being held at the wrong temperature