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servsafe study guide

STUDY
PLAY
41-135
temperature danger zone
00-220
range of the bi-metallic thermometer temp
32
ice point calibrationtemp
212
boiling point calibration temp
41 or below
cold food holding storage temp
135
hot food holding temp
food needs to be cooled to 70 or below in
2 hours before storage
180-190
temp for heat sanitizing in ware washing
110
temp for wash water in 3 compartment sink
100
temp to wash hands in sink
45
temp to receive shelled eggs from supplier
155
holding temp for cooked eggs on buffet
145 for 15 sec
seafood min internal cooking temp
145 for 4 min
whole cuts of beef or pork min internal cooking temp
155 for 15 sec
ground meat or fish min internal cooking temp
165 for 15 sec
whole or ground poultry min internal cooking temp
1st step for 3 compartment sink
rinse/scrape off food particles on all items
2nd step for 3 compartment sink
clean items in 1st sink in a detergent solution of 110
3rd step for 3 compartment sink
rinse items in 2nd sink
4th step for 3 compartment sink
sanitize items in 3rd sink ina warm sanitizing soultion
5th step for 3 compartment sink
air dry items upside down
3 approved types of sanitizer
iodine, quats, chlorine
check all sanitizer with a
test kit using strips
all cleaning cloths must be in sanitizer soultion
when not in use
a master cleaning schedule
what to clean, who to clean, when to clean, and what equipment to use
MSDS( material safety data sheets)
shows cleaning chemicals and safe handling
will not scratch equipment
nylon
delimer
to get rid of mineral depoists
1st of 4 approved methods for properly thawing foods
in refrigerator
2nd of 4 approved methods for properly thawing foods
in a microwave- must be cooked immediately
3rd of 4 approved methods for properly thawing foods
as a part of the cooking process
4th of 4 approved methods for properly thawing foods
under running water that is 70 degrees or less
1st of 6 ways to cool foods
separate food in several pans, place in walk in
2nd of 6 ways to cool food
place in ice bath
3rd of 6 ways to cool food
cooling wand( ice paddle) fill with water, place in freezer, submerge into product, stirring with handle until temp reaches 70 degrees in 2 hrs
4th of 6 ways to cool foods
add ice as an ingredient
5th of 6 ways to cool foods
blast chillers- cooling unit designed to rapidly cool products
6th of 6 ways to cool foods
steam jacketed kettles- wrap around product, cold water circulates through jacket.
hand washing steps: total time: 20sec
wet arms and hands with running water at 100 degrees.
apply soap.
scrub arms and hands for 10-15 secs.
rinse arms and hands throughly under running water.
dry arms and hands with single use paper towels or hand dryer.
change gloves ______ if you are continually working on something, or after ech changed activity.
every 4 hours
#1 way to prevent the transfer of viruses
hand washing
characteristics of potentially hazardous foods
moist, high protein, slightly acidic
fat tom: the 6 fators that affect bacterial growth
food- potentially hazardous foods
acid- slightly acidic or neural
time
temp
oxygen
moisture
physical hazard
a foreign object or partial food(bones)
chemical hazard
a chemical or toxin that can contaminate food
biological hazard
any living organism or waste of living organism that may contaminate food.Ex. mushrooms, seafood,and meat
4 types of biological hazards
bacteria
virus
parasite
fungi
Salmonella bacteria
from raw meats, poultry, eggs,and other dairy products
botulism bacteria
from dented or crushed cans. cans that look like they are about to burst.
staphylococcus aureus
50% of thepopulation has this. found in your saliva and infected cuts. why you can not eat, smoke or drink around food
giardia parasite
caused by contaminated drinking water.
anisakis simplex parasite
from seafood/ sushi
trichinella parasite (roundworms)
from under cooked pork
hepatitis a virus
fecal- oral route(feces to mouth) consumption of infected foods
norovirus
fecal-oral route. contaminated water and swimming pools
ciguatera toxin virus
comes from fish.
scrombroid posioning
comes from fish. Swordfish, mahi-mahi, tuna,and bluefish
most common food alergens
milk and milk products
eggs
soy(tufu)
shellfish
peanuts
tree nuts
wheat products
food borne illness
any infection or illness that is trasferred to people by food that they eat.
microorganism
tiny organism that is too small to be seen with the naked eye
outbreak
2 or more people have a similar illness from a common food
ready to eat food
food that requires no further preparation prior to eating
cross contamination
when a food item is exposed to a contaminate from another source
critical control points
a point during the cooking and processing of food where steps are taken to eliminate or reduce a food safety hazard
flow of food
the path that food takes throug a food establishment from receiveng, to storage, preparation, cooking, holding, service,cooling, and reheating.
young children, elderly, and pegnant women are at a higher risk of food borne illness because of
weak immune systems
Fix problems _______ during a health inspection if possible.
on the spot
If a thermometer is dropped on the floor, you have to
recalibrate it.
time and temperature
are your most critical factors in controlling the growth of microorganisms.
symptoms of allergic reaction
hives, rash, difficult breathing, swelling of lips and throat, tongue and mouth.
most buy food from suppliers that comply with
federal, state, and local guidelines.
jaundice
liver disease. symptoms: yellowing of eyes and skin.
stainless steel
nonabsorbent
bacillus cereus
caused by rice
if an employee has a cut, they can still work if
they wear a bandage and glove or finger cot.
FIFO
First in _ First out stock rotaitionprocedure for using the older products first.
bi-metallic thermometer
thermometer used to measure product temperature
thermocouple
digital thermometer measures internal food temps
surface probe
measures temps on flat surfaces like grills
hot holding unit
never to be reused to reheat food. it is to hold an internal temp after it has been cooked or reheated. pre heat to 135. reheat food before putting it in at 165.
grains of black pepper
signs of roaches
scraps of cloth and large droppings
signs of mice
do not keep anything in your reach in uncovered due to
cross contamination
all equipment must be easily cleaned and sanitized and be
non aborbent
food allergy
when the immune system reacts badly to a chemical in food
HACCP(hazard analysis critical control point)
helps prevent the flow of food often using time and temp,