ServSafe

temps

100

I hold hot food above this temperature.

what is

135

200

I hold cold food below this temperature

what is 

41 degrees 

300

after slicing meat on a slicer for four continuous hours i must take these steps.

what is 

put meat back in refrigeration, unplug the slicer 

scrape wash rinse sanitize air dry.

change gloves 

wash hands 

400

I must reheat this food product to 165 

what is 

all reheated food

500

I must cook this product to an internal temperature of 155

what is 

ground meat, ground seafood, shell eggs that will be hot held for service 

equipment and other stuff

100

this piece of equipment must be 4 inches off of the table

what is 

what is tabletop equipment

200

i am used to make it easier for moping and to reduce sharp corners 

what is 

floor coving

300

I am a thermometer used to monitor the temp of hot oil 

what is 

immersion prob

400

i must be 68 degrees to work and my ppm must be 12.5-25

What is

iodine sanitizer 

500

its ok to  thaw food in a microwave when 

what is 

its cooked immediately to its proper internal temp 

food safety

100

i wear gloves and wash my hands to prevent 

what is

cross contamination 

200

to help avoid a food born illness outbreak I should always cook my food to 

what is

the minimum internal cooking temp

300

I should change my gloves at these times

what is 

 every four hours 

between tasks, when they dirty

400

i cooked a beef patty and checked the temp it is at 145 i continue to cook it to 155 this is called 

what is

a corrective action 

500

after this many continues hours i should scrape wash rinse sanitize and air dry my equipment

what is 

4

contaminants

100

what is an example of a physical contaminant 

what is 

finger nail, bones in a fish, wood chip, twist tie

200

what does the T stand for in the acronym A.L.E.R.T 

what is

Threat 

300

a physical link between clean water and dirty water 

what is  

a cross connection 

400

the virus hep A comes from consuming 

what is 

doo-doo

500

ciguterra toxin is found in 

what is 

barracuda grouper amber jack

brain busters

100

these are the five requirements at a hand washing station.

what is 

100 degree hot water, soap, single use paper towel, trash can, signage 

200

all equipment must be this high off of the ground

what is

6 inches

300

the temperature danger zone is 

what is

41-135

400

explain a 6 hour cool down

what is 

135 and above, to 70, in 2 hours and 

70 to 41 in 4 hours 

500

i take this first step when washing dishes by hand

what is 

scrape or soak