Study

ServSafe Ch 1-10

  •   0%
  •  0     0     0

      Back   Restart
  • What are the three types of contaminants?
    biological, physical, chemical
  • How often does food being held at TCS need to be checked?
    every four hours
  • What does FAT TOM stand for?
    food, acidity, time, temp, oxygen, moisture
  • What does fifo stand for?
    first in first out
  • Why is good lighting important in the kitchen?
    makes cooking safer and cleaning easier
  • Name two possible chemical contaminants.
    dish soap, cleaners, sanitizers, polishes, deodorizer, pesticides
  • What are two sanitizing options in the kitchen?
    heat and chemical
  • 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
  • Store TCS food at an internal temperature of ____ degrees or lower and ____ degrees or higher
    41,135
  • How should food never be thawed?
    at room temperature
  • 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
  • How do you properly wash dishes in a three compartment sink?
    wash, rinse, sanitize
  • What does HACCP stand for?
    Hazard Analysis Critical Control Point
  • Name any type of thermometer or probe.
    biometallic stemmed, immersion, surface, penetration, air, infrared
  • Name one hand drying option for a hand washing sink.
    Disposable paper towels or hand dryers using either warm air or room-temperature air delivery at high velocity
  • What are two good methods to thaw food?
    under running water, in the fridge, microwave, cooking
  • List two foods that need to be cooked to 155 degrees F to be safe to eat.
    ground meat, injected meat, ground seafood, tenderized meat, shell eggs
  • When pathogens are transferred from one surface or food to another it's called :
    cross-contamination
  • What are two things you never scoop ice with?
    hands and glass
  • What are the three high risk populations?
    elderly, toddlers and younger, compromised immune system
  • What hand/ wrist jewelry is acceptable in the kitchen?
    single, solid band
  • What is a reason to reject frozen food from a deliver?
    fluid/water stains on the packaging or ice crystals, or frozen liquid
  • 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
  • Where should a server hold a plate when serving food?
    in the bottom or edge
  • Name two physical contaminates.
    nail polish, hair, gum, saliva, plastic, nails, jewelry, dirt
  • Which symptom of food-borne illness cause yellowing of the skin and eyes?
    jaundice
  • Who would you contact if pests where becoming a problem?
    pest control specialist
  • What does TCS stand for?
    time/temperature control for safety
  • How far off the ground should shelves storing food be?
    six inches
  • True or false: you can wipe your hands on your apron.
    false
  • Where does the flow of food start?
    purchasing
  • What is the best way to prevent back flow?
    eliminate cross connection
  • List two signs of spoilage for fresh food produce.
    Insect infestation, Mold, Cuts, Wilting and mushiness,Discoloration and dull appearance,Unpleasant odors and tastes
  • What is the first step in inspecting a delivery truck?
    visually inspecting the delivery turck
  • 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
    • Your experience on this site will be improved by allowing cookies.