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servsafe vocab 1-95
Terms in this set (30)
the risk of food borne illness caused by parasites can be reduced by?
purchasing from an approved reputable seller
why should training documentation reports be kept?
to verify the training has been completed
what types of food must be stored at a temperature of 41F or lower?
all TCS foods including ham and cheese sandwiches, dairy, diced tomatoes, and meats
what are sources of the virus that causes Hepatitis A?
shellfish harvested from contaminated waters
untreated eggs can be a source of?
what is the correct top from bottom in which pans of raw food should be put in the cooler?
fish(salmon, tuna or barracuda)
ground meat and chicken(always on bottom)
what level of involvement do food workers have in executing a master cleaning schedule?
the best way to prevent pest from becoming a problem in an operation is to?
work with a pest control operator
Which can be a source of chemical contamination?
detergent and sanitizers
what is the most common symptom associated with Norovirus?
food contamination resulting in food borne illness is most often caused by?
which food items can be recieved at a temp of 45F or lower?
shell eggs and oysters in the shell
the gap between what food handlers are required to know to perform their job and what they actually know is called?
how far off the ground should food and supplies be stored in a dry-storage area?
6 inches away from the walls and off the ground
what is a step in practicing correct personal hygiene?
using a bandage under disposable gloves
coming to work clean
wearing clean clothes
which plant food must be transported to the serving site at 41F or below?
all TCS foods including diced tomatoes, sliced melons and dairy products
mineral build-up has formed on top of the steam table. what type of cleaner is BEST to remove this?
which procedure would help protect food from contamination by food handlers and customers on a buffet?
installing sneeze guards
what is the maximum number of days potatoe salad, prepped in-house, may be held at 41F?
an infrared thermometer is best used to measure the temperature of?
equipment like griddles
what is the food and drug administration requirement for an off-site caterer who will be serving food without temperature control?
provide written procedures,
prepared in advance and made available upon request to authorities
when is an operation required to have more than one type of sanitizer test kit?
if using more than one kind of chemical sanitizer
after placing a raw beef patty on the grill with gloved hands, to prevent cross-contamination when handling the but the food handler should?
remove the gloves
which documents MUST be kept on file for 90 days after the last product has been sold?
shell stock identification tags
training food handlers in allergy awareness helps prevent what?
cross-contact when prepping foods
what is the one piece of jewelery a food handler may wear?
plain band ring
a food handler who has an open sore on their elbow must?
cover sore with a dry, tight-fitting, bandage
parasites are associated with which foods?
seafood and wild game
sinks must be used for the correct intended purpose to prevent?
which food can be reserved to customers?
individually packed condiments
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