CATEC ServSafe Manager 2

Food Preperation

100

Name the acceptable forms of thawing food

Refrigeration 41^o or lower

Running water at least 70^o

Microwave if it will be cook immediately afterwards

Part of the cooking process

200

165^o

What is the correct temperature to cook poultry, stuffed meats, and reheating TCS foods?

300

Microwave food must always be cooked to what temperature?

165^o

400

You have 2 hours to cool a food to _____ degrees and 4 hours to get it to _____ degrees

70^o

^and

41^o

500

Temperature at which roasts of beef, pork, and lamb must be cooked to

145^o for 4 minutes

Service

100

Hot held food on a buffet must be held at _____

135^o or higher

200

Ice should never be scooped using ______

What is bare hands or a glass?

300

Can uneaten bread be re-served to another table after guests leave the table?

NO

400

Hot food not served, sold, or eaten in _______ must be thrown out

What is 4 hours?

500

A pan of baked chicken at 165^o was packed in a heated cabinet for off site delivery. What information is needed on the label?

Use by Date, Time, Reheating and Serving Instructions

Food Safety Management Systems

100

A manager's responsibility to actively control risk factor for foodborne illness

What is Active Managerial Control?

200

What is the purpose of a safety management system?

What is preventing foodborne illness by controlling risks and hazards?

300

Hazards can be prevented, eliminated, and reduces to safe levels by using ______

 What is a HACCP plan?

400

A manager making sure a foodhandler takes temperature correctly is an example of what in active managerial control?

Monitoring 

500

HACCP stands for what?

Hazard Analysis Critical Control Point

Safe Facilities

100

Table top equipment legs must be ___ off of the counter top

4 inches

200

Hand Washing Station must include ______

Hot/Cold Running Water

Soap

Disposable towels or air dryer

Garbage Can

Signage

300

A physical link between safe water and dirty water

What is a cross connection?

400

Name 3 basic ways to prevent pest in an operation

Deny Access

Deny Food, Water, and Shelter

Work with licensed Pest Control Operator

500

Prevents grease build up from blocking the drain

What is Grease Traps?

Cleaning and Sanitizing

100

Removes food and other dirt from surface

What is Cleaning?

200

Reduces pathogens to safe levels on a surface

What is Sanitizing?

300

Name 3 types of Sanitizers

Chlorine

Iodine

Quats

400

Name the steps to using a three compartment sink

Scrape, rinse, or soak

Wash in water at least 110^o

Rinse

Sanitize

Air Dry

500

What is the effective water temperature when using quats sanitizer?

What is 75^o?