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ServeSafe review 1-6

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  • Name two times in a day you would need to change your gloves.
    changingjobs, aftering taking out the trash, going to the bathroom, switching foods
  • What is a carrier in respect to a foodborne illness?
    people who carry pathogens without infecting others
  • Where is e. coli. found?
    contaminated ground beef
  • What are the three categories of people that are high risk when it comes to foodborne illnesses?
    very young, very old, immune compromised
  • Name a type of thermometer probes. (Hint: there are four options)
    Immersion, Surface, Penetration, Air
  • List three activities that require hand washing after.
    Using the bathroom, smoking, eating, handling chemicals that might effect foodclearing dirty dishes, touching hair, aftering touching raw meet
  • How far do you insert the bimetallic stemmed thermometer when measuring temperature?
    to the dimple
  • What is the proper hand washing order?
    Wet your hands and arms with running water as hot as you can comfortably stand, Apply soap, Scrub hands and arms vigorously for 10-15 seconds
  • What are three reasons you might reject a food item at delivery?
    cans dented, leaking food, broken seals, dirty packaging, signs of pests, expired, tampering, water damage
  • How many degrees plus or minus a temperature can food be when checked for internal temperature?
    +/- 2 degrees F
  • Name four common food allergens.
    fish, wheat, nuts, dairy, eggs, shellfish, fish
  • What laws do a reputable food supplier follow?
    local, state, federal
  • What is two Criteria for receiving fish?
    Temperature of 41 F (5 C) or lower, Bright red gills; bright shiny skin, Firm flesh that springs back when touched,Mild ocean or seaweed smell, Bright
  • What are some chemical hazards? Identify 2 chemical hazards
    Cleaners, Sanitizers, Polishes, Machine lubricants
  • How long should you scrub your hands while washing them?
    15-20 seconds
  • What is the receiving tempurature for eggs?
    air temp of 45 degrees F
  • How do you check the temp. of a vacuum sealed food item?
    place the probe between two packages
  • what does bacteria need to grow? (hint: think of the acronym)
    food, acidity, tempurature, time, oxygen, moisture
  • What are the three types of food hazards (contamination)?
    biological, physical, and chemical
  • What are some food allergen symptoms: (name 2)
    nausea, wheezing, hives, vomiting or diarrhea
  • Who are at risk populations? Name two.
    pre-school children, the eldery, those with compromised immune system
  • Think of the Big Six foodborne illnesses, name two.
    nontyphoidal salmonella, shigella spp., E.coli, Hepatitis A, Norovirus
  • What is acceptable hand/arm jewelry in the kitchen?
    single plain band
  • What are the two calibration options for thermometers?
    ice-point method and boiling point method
  • What should be wore in the kitchen if there is an open sore or have on nail polish?
    gloves
  • What does TCS stand for?
    Time and Temperature control for safety
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