ServSafe Practice Test
About this set
Created by:
steffy1649 on February 16, 2010
Subjects:
Classes:
Culinary Arts 2, birdlady 112 servsafe, Navy PMT Class 20151, Foods 2
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89 terms
Terms | Definitions |
|---|---|
 180 | in a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?(just put the #) |
| Jaundice | a foodhandler must be excluded from the operation for which symptom? |
| 41 to 135 | what is the temperature range for the danger zone?(_ to _, just put the #s) |
| spore | what is form some bacteria take to keep from dying when they do not have enough food? |
| state | most regulations for foodservice operations are at what level? |
| 41 or lower | at what internal temperature should raw meat, poultry, and seafood be stored? |
| insulated | what type of container should be used to transport TCS food from the place of preparation to the place of service? |
| practice the skill | to learn a new skill, learners must be given the opportunity to__. |
| close the affected area and clean it | a backup of raw sewage has occured in the kitchen. what should happen next? |
| minimum internal cooking temperature of food | when using a bottom to top shelving order, what determines the best placement of food in a cooler? |
| cross-connection | a hose connected to a running faucet that is left submerged in a bucket is an example of a |
| sliced cantaloupe | an example of TCS food is |
| wheezing | a customer having an allergic reaction may show which symptom? |
| pasteurized | raw or undercooked dishes made for high-risk populations must use eggs that have been__. |
| color | the effectiveness of chemical sanitizers is NOT affected by its |
| state or local regulatory authority | which agency enforces food safety in a foodservice operation? |
| time-temperature abuse | what can cause histamine to form in tuna? |
| deny pests food, water, and a nesting or hiding place | what is the second basic rule of an integrated pest management(IPM) program? |
| deny pests access to the operation | what is the first basic rule of an integrated pest management program? |
| work with a licensed PCO to eliminate pests that do enter the operation | what is the third basic rule of an integrated pest management(IPM) program? |
| 16 mesh per square inch screening | screen all windows and vents with at least |
| touching the walls | food stored in a dry-storage area should NOT be |
| 90 days after the container has been emptied or the last shellfish was served from the container | how lons must shellstock tags be kept on file? |
| 24 hours | you should label all ready to eat TCS food that is prepped in house and held longer than |
| become ill themselves | people who are carriers are able to carry pathogens in their systems and infect others, yet they never |
| vacuum-breaker | what is the only certain way to prevent backflow? |
| when hired, and then periodically after that | when should employees receive food safety training? |
| individuals and small groups | on-the-job training works best for |
| 165 | TCS food must be reheated to what temperature for 15 seconds within 2 hours |
| show if food has been time-termpature abused during shipment | what do time-temperature indicators do? |
| at room temperature | what is one way that food should NEVER be thawed? |
| 165 | what is the minimum internal cooking temperature for poultry? |
| conduct a hazard analysis | what is the first step in developing a HACCP plan? |
| determine critical control points(CCPs) | what is the second step in developing a HACCP plan? |
| establish critical limits | what is the third step in developing a HACCP plan? |
| establish monitoring procedures | what is the fourth step in developing a HACCP plan? |
| identify corrective actions | what is the fifth step in developing a HACCP plan? |
| verify that the system works | what is the sixth step in developing a HACCP plan? |
| establish procedures for record keeping and documentation | what is the seventh step in developing a HACCP plan? |
| the HACCP system | is used to control risks and hazards throughout the flow of food |
| cool food from 135 to 70 within 2 hours | the first step in cooling TCS food |
| cool it from 70 to 41 in the next four hours | the second step in cooling TCS food |
| bimetallic stemmed thermometer | useful for checking large or thick food |
| thermocouples and thermistors | good for checking the temperature of thick and thin food |
| immersion probes | use these to check the temperature of liquids, like soups, sauces, and frying oil |
| 165 for 15 seconds | minimum internal temperature for poultry, stuffing, stuffed meat or seafood or pasta, dishes that include previously cooked, TCS ingredients |
| 155 for 15 seconds | minimum internal temperature for ground meat or seafood, injected meat, and eggs for hot held service |
| 145 for 15 seconds | seafood, steaks, pork chop, and eggs that will be served immediately |
| 145 for 4 minutes | roasts of pork, beef |
| 135 | commercially processed food that will be hot held |
| 135 | fruit, vegetables, grains like rice, and legumes or beans that will be hot held for service |
| IPM program | the best way to deal with pets is to have an |
| abrasive cleaner | removes bits of baked cheese from a pot |
| degreaser | clean a grill backsplash |
| delimer | remove mineral deposits from a steam table |
| detergent | wash a kitchen wall |
| clean, rinse, and sanitize | what are the the steps in a three compartment sink |
| 6 inches | store tableware and utensils at least___off the floor. |
| chemicals | occupational safety and health administration(OSHA) has requirements for using__ |
| Material Safety Data sheet | OSHA requires chemical manufacturers and suppliers to provide a____ for each hazardous chemical they sell |
| inform employees of safe use and hazards associated with chemicals used in the operation | what is the purpose of Material Safety Data Sheets |
| Creating a master cleaning schedule, training your employees to follow it, and monitoring the program to make sure it works | three things to focus on when developing a cleaning program |
| Virus | what type of pathogen is hepatitis A? |
| person's intestines | where is the only place a foodborne virus can reproduce? |
| surface temperature | what is an infrared thermometer used to measure? |
| gap between what an employee knows and what an employe needs to know | a training need is a |
| pile of soft materials in a corner | __is a sign of a possible rodent infestation |
| thrown out immediately | hot TCS food that has been held below 135 for over 4 hours should be |
| the federal goverment's recommendations for foodservice sanitation regulations | what is the FDA food code? |
| keep the foodhandler away from duties that involve food | what should a manager do when a foodhandler reports being diagnosed with shigellosis? |
| the water vaporizes before items can be sanitized | what happends when the water temperature in a high temperature dishwashing machine is too high? |
| use a test kit to check the sanitizer's concentration when mixing it | to make sure that the chemical sanitizer is at the correct strength,__ |
| 41 or lower | cold TCS food must be received at what inernal temperature |
| 155 | what is the minimum internal cooking temperature for TCS food cooked in a microwave? |
| keep it accurate | what is the calibration nut on a bimetallic stemmed thermometer used for? |
| the date the food should be sold | lables on containers of ready to eat TCS food that was prepped on site must include |
| cleaned, rinsed, and sanitized | if a food contact surface has been soiled, what three actions must be performed before it can be used again? |
| every 4 hours | if a food contact surface is in constant use, how often must it be cleaned and sanitized |
| insert the thermometer of the stem into the thickest part of the product | what is the right way to measure the temperature of fresh meat, poultry, or seafood when it is deliverd |
| 100 | what temperature does the water have to be for washing hands |
| 1 hour | a foodhandler who spends an entire shift deboning chicken should change gloves after |
| fully describe each menu item to customers who ask, including any secret ingredients | when taking the orders of customers with food allergies, a server should |
| acids in the food can leach zinc into the food | why should food NOT be stored in a galvanized container |
| botulism | food commonly linked with the bacteria are dented cans, baked potatoes |
| sous-vide | cooking food in an airtight bag in hot water at 140 degrees for a long period of time |
| shiga toxin producing e coli | linked with contaminated ground beef and produce |
| cooking food in the right temperature | can reduce salmonella spp. in poultry to safe levels |
| wash their hands | viruses such as norovirus and hepatitis a can be spread when foodhandlers fail to |
| toxic metal poisoning | cooking tomato sauce in a copper pot can cause which food borne illness |
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