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ServSafe 1
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ServSafe 5
100

Contaminants that include viurses, bacteria, parasites, and fungi. They are the leading cause of foodborne illness.

What are Biological Contaminants?

100

This is when a product is frozen, defrosted, then frozen again.

Freezer burn

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

Shelving should be how many inches off the floor?

6

300

This type of thermometer measures the temperature of the surface of food.

What is a inferred 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

When placing thermometers in the fridge they should be placed where?

Warmest part of the fridge/front.

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, then can be prevented, eliminated or reduced to safe levels. 

What is HACCP

300

Equipment that is permanently placed on a table should be how many inches for ease of cleaning?

4 inches

400
Term used when pests have come into the facility in large numbers.
What is an Infestation?
400

Three categories of contamination.

What are Chemical, Biological, Physical?

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

What is FIFO?

First in First out

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 most common types of these are chlorine, iodine, bleach and quaternary ammonium compounds (quats).

What Chemical Sanitizers?

500

The 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

If potato salad was made on October 15th when should it be discarded?

Oct 21st

500

Bacteria most commonly linked to foods such as ground beef or vegetables.

What is e-coli?

500

Any time food has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms.

Time Temperature Abuse