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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

The three categories of contamination

What are Biological, Chemical, and Physical 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

What ROP stands for.

What is Reduced Oxygen Packaging?

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
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

How long can cold food be held for service with out time and temperature control if the room is 70 or below?

6 hours

400
Measure of a food's acidity or alkalinity.
What is pH?
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 and eggs for hot-hold service.
What is 155 degrees?
500
Cooking temperature for poultry, stuffed foods, and reheating temperature.
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?