Share ServSafe Ch 1-10
Save to Folder
What are the three types of contaminants?
biological, physical, chemical
Name two possible chemical contaminants.
dish soap, cleaners, sanitizers, polishes, deodorizer, pesticides
What does TCS stand for?
time/temperature control for safety
When pathogens are transferred from one surface or food to another it's called :
cross-contamination
What does FAT TOM stand for?
food, acidity, time, temp, oxygen, moisture
Which symptom of food-borne illness cause yellowing of the skin and eyes?
jaundice
Name two physical contaminates.
nail polish, hair, gum, saliva, plastic, nails, jewelry, dirt
Talk through the steps of washing your hands.
Wet hands and arms, Apply soap, Scrub hands and arms vigorously for 10-15 sec, Rinse hands and arms thoroughly, Dry hands and arms
Name three times you would need to change your gloves.
after handing raw meat, after using the bathroom, if they are torn, when starting a new task, after touching hair,phone,face,or clothes
Name any type of thermometer or probe.
biometallic stemmed, immersion, surface, penetration, air, infrared
Describe the boiling point method.
used to calibrate thermometers. bring water to a boil and once it boils set in the thermometer. we know water boils @ 212 degrees F
Where does the flow of food start?
purchasing
What is a reason to reject frozen food from a deliver?
fluid/water stains on the packaging or ice crystals, or frozen liquid
What does fifo stand for?
first in first out
What is the top to bottom order the fridge should be in?
ready to eat food, seafood, whole cuts of beef and pork, ground meat and ground fish, whole and ground poultry
How far off the ground should shelves storing food be?
six inches
