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Servsafe Chapter 1 Keeping Food Safe

Terms in this set (42)

1. Food is not being prepared in a private home or in a room where people are living or sleeping.
2. People other than food handlers are restricted from prep, storage, and dish washing areas. If other people are allowed in these areas, steps are taken to protect food, utensils, and equipment from contamination.
3, Maintenance and delivery works are following food safety practices while in the operation
4.Staff hand washing is monitored in the operation.
5. The inspection of deliveries is monitored to ensure that food is received from an approved source; at the correct temperature; and has not been contaminated.
Food delivered after-hours is monitored to make sure it is received from an approved source; at the correct temperature; and has not been contaminated.
6. Food delivered after-hours is monitored to make sure it is received from an approved source; stored in the correct location; protected from contaminated; and accurately presented.
7. Food handlers are being monitored to make sure TCS food is cooked to required temperatures. Temperatures are being checked using calibrated thermometers.
8.Food Handlers are monitored to amke sure TCS food is being cooled rapidly.
9.Consumer advisories are posted notifying customers of the risk of ordering raw or partially cooked food.
10. Cleaning and sanitizing procedures are monitored to make sure that sanitizer solutions are at the correct temperature and concentration and remain in contact with items for the correct amount of time.
11. Customers are notified that they must use clean tableware when returning to a self-service area.
12. Staff are handling ready to eat food with utensils or sing use gloves.
13. Staff are trained in food safety, including allergy awareness.
14. Staff, including conditional staff, are reporting illnesses and symptoms of illnesses that can be transmitted through food.
15. Food safety procedures are written, implemented, and maintained where required by the regulatory authority.