How can we help?

You can also find more resources in our Help Center.

Study sets matching "edition servsafe 6"

Study sets
Classes
Users

Study sets matching "edition servsafe 6"

47 terms
Servsafe Chapter 6
GAP audits
check temperature of meat, poultry, fish
accepted shell eggs
shellstock identification tag
measure critical areas in which produce safety could be compr…
insert thermometer stem or probe into thickest part of the pr…
no odor and shells are clean and unbroken
tags that document where the shellfish was harvested
GAP audits
measure critical areas in which produce safety could be compr…
check temperature of meat, poultry, fish
insert thermometer stem or probe into thickest part of the pr…
20 terms
SERVSAFE CHAPTER 6 6TH EDITION MCGRATH
General Food Purchasing Principles
Principals of Receiving Food Shipments
Shellstock identification tags
Criteria for receiving fish.
-Buy only from suppliers who get their products from approved…
-Schedule deliveries for off-peak hours.... -Receive only one d…
Documentation attached to delivery containers listing where s…
-Temperature of 41 F (5 C) or lower.... -Bright red gills; brig…
General Food Purchasing Principles
-Buy only from suppliers who get their products from approved…
Principals of Receiving Food Shipments
-Schedule deliveries for off-peak hours.... -Receive only one d…
20 terms
SERVSAFE CHAPTER 6 6TH EDITION MCGRATH
General Food Purchasing Principles
Principals of Receiving Food Shipments
Shellstock identification tags
Criteria for receiving fish.
-Buy only from suppliers who get their products from approved…
-Schedule deliveries for off-peak hours.... -Receive only one d…
Documentation attached to delivery containers listing where s…
-Temperature of 41 F (5 C) or lower.... -Bright red gills; brig…
General Food Purchasing Principles
-Buy only from suppliers who get their products from approved…
Principals of Receiving Food Shipments
-Schedule deliveries for off-peak hours.... -Receive only one d…
47 terms
Servsafe Chapter 6
GAP audits
check temperature of meat, poultry, fish
accepted shell eggs
shellstock identification tag
meausre critical areas in which produce safety could be compr…
insert thermometer stem or probe into thickest part of the pr…
no odor and shells are clean and unbroken
tags that document where the shellfish was harvested
GAP audits
meausre critical areas in which produce safety could be compr…
check temperature of meat, poultry, fish
insert thermometer stem or probe into thickest part of the pr…
47 terms
Servsafe Chapter 6
GAP audits
check temperature of meat, poultry, fish
accepted shell eggs
shellstock identification tag
measure critical areas in which produce safety could be compr…
insert thermometer stem or probe into thickest part of the pr…
no odor and shells are clean and unbroken
tags that document where the shellfish was harvested
GAP audits
measure critical areas in which produce safety could be compr…
check temperature of meat, poultry, fish
insert thermometer stem or probe into thickest part of the pr…
33 terms
Servsafe6
Reconditioning
T, 2 hrs
Refrigeration, running water, microwav…
70F or lower
Term that describes when food is restored to a safe condition
T or F: hot food that has been not held been held at the corr…
What are the different ways in which food can be thawed?
At what temp must food be thawed under running water?
Reconditioning
Term that describes when food is restored to a safe condition
T, 2 hrs
T or F: hot food that has been not held been held at the corr…
19 terms
servsafe course book edition 6 chapter 2 key terms
microorganisms
pathogen
toxins
bacteria
are small living organisms that can be seen only through a mi…
they are microorganisms that are harmless and can cause illness
a pathogen that produce poison
are single celled living microorganisms that can spoil food a…
microorganisms
are small living organisms that can be seen only through a mi…
pathogen
they are microorganisms that are harmless and can cause illness
106 terms
SERVSAFE 6th edition 50251
What is the Chlorine sanitizer concent…
What is the contact time for a chlorin…
What should be the water temp for chlo…
What should be the water temp for an i…
50-99 ppm
> or equal to 7 seconds
>100 with a PH of <10... >75 with a ph of <8
68°F with a ph <5, or per manufacture recommendations
What is the Chlorine sanitizer concent…
50-99 ppm
What is the contact time for a chlorin…
> or equal to 7 seconds
11 terms
Servsafe 6th Edition Bacteria
Bacteria- Bacillius cereus (ba-SIL-us…
Bacteria- Listeria monocytogenes (liss…
Bacteria- Shiga toxin-producing Escher…
Bacteria- Campylobacter jejuni (Camp-e…
Diarrhea Linked-Cooked vegies,Meat products,milk... Diarrhea sym…
Linked-Raw Meat,unpasteurized dairy,RTE foods such as deli me…
Linked-Ground Beef(raw,undercooked),contaminated produce... comm…
Linked-Poultry,contaminated water,meats,stews/gravies... Common…
Bacteria- Bacillius cereus (ba-SIL-us…
Diarrhea Linked-Cooked vegies,Meat products,milk... Diarrhea sym…
Bacteria- Listeria monocytogenes (liss…
Linked-Raw Meat,unpasteurized dairy,RTE foods such as deli me…
10 terms
servsafe edition 6 chapter 1.0 key terms
foodborne illness
foodborne illness outbreak
contamination
time temperature abuse
a disease transmitted to people by food.
when two or more people have the same symptoms after eating t…
is the presence of harmful substances in food.
when it has stayed too long at temperatures that are good for…
foodborne illness
a disease transmitted to people by food.
foodborne illness outbreak
when two or more people have the same symptoms after eating t…
22 terms
SERVSAFE MANAGER 6TH Edition Book
A Foodborne illness is considered an o…
What is the cost of Foodborne illnesses?
Most important cost of Foodborne illne…
Food Borne illnesses have declined in…
* 2 or more people have the same symptoms after eating the sa…
* Loss of customers and sales... * Negative media exposure... * L…
* Lost Work... * Medical Costs and Long-Term Disability... * Death
1. TIME- Pressure to work quickly while following food safety…
A Foodborne illness is considered an o…
* 2 or more people have the same symptoms after eating the sa…
What is the cost of Foodborne illnesses?
* Loss of customers and sales... * Negative media exposure... * L…
40 terms
servsafe 6th edition
The big 6
Symptoms of a foodborne Illness
Bacteria
Temperature Danger zone
Shigella spp.... Salmonella Typhi... Nontyphoidal Salmonella (NTS)…
Diarrhea ... Vomiting... Fever... Nausea... Abdominal cramps... Jaundice
Single celled living microorganisms that can spoil food and c…
41 degrees F and 135 degrees F... 5 C and 57 C
The big 6
Shigella spp.... Salmonella Typhi... Nontyphoidal Salmonella (NTS)…
Symptoms of a foodborne Illness
Diarrhea ... Vomiting... Fever... Nausea... Abdominal cramps... Jaundice
74 terms
Servsafe Coursebook 5th Edition
Foodborne illness
Foodborne illness effects 3 groups of…
Foodborne-llness outbreak
Warranty of sale
a disease carried or transmitted to people by food
Pregnant women, elderly people and other people with weak imm…
An incident which 2 or more people get the same illness after…
When serving the food, rules must be handled in order to be s…
Foodborne illness
a disease carried or transmitted to people by food
Foodborne illness effects 3 groups of…
Pregnant women, elderly people and other people with weak imm…
20 terms
Servsafe-6
What is the temperature danger zone?
What is time-temperature abuse?
What are approved, reputable suppliers?
When should suppliers deliver products?
Temperature range between 41 degrees and 135 degrees F.
When food stays too long at temperatures that are good for pa…
A food supplier that has been inspected and meets all applica…
Suppliers must deliver products when staff has enough time to…
What is the temperature danger zone?
Temperature range between 41 degrees and 135 degrees F.
What is time-temperature abuse?
When food stays too long at temperatures that are good for pa…
Servsafe 6th edition book
Chapter 1
Chapter 2
Chapter 3
Chapter 4
Providing safe food
Forms of contamination
The safe food handler
The flow of food: an introduction
Chapter 1
Providing safe food
Chapter 2
Forms of contamination
75 terms
servsafe Chapters 5, 6 & 7
What is the minimum internal temperatu…
What is the minimum internal cooking t…
How would you receive and inspect deli…
Produce, to include sliced melons, cut…
155 for 15 seconds
135
Insert the thermometer stem or probe between 2 packages, if t…
41 degrees or lower
What is the minimum internal temperatu…
155 for 15 seconds
What is the minimum internal cooking t…
135
20 terms
servsafe ch 6
shellstock identification tags
shellfish
true
live shellfish
each container of live, molluscan shellfish received must hav…
mollusks such as clams, oysters, and mussels.
shucked shellfish packaged in containers bigger than one-half…
must be received on ice or at an air temp of 45 degrees or lo…
shellstock identification tags
each container of live, molluscan shellfish received must hav…
shellfish
mollusks such as clams, oysters, and mussels.
47 terms
Servsafe Chapter 6
GAP audits
when deliveries should arrive
plan ahead for shipments
check temperature of meat, poultry, fish
meausre critical areas in which produce safety could be compr…
one at a time and during off-peak hours
if products need to be washed or broken down and rewrapped, m…
insert thermometer stem or probe into thickest part of the pr…
GAP audits
meausre critical areas in which produce safety could be compr…
when deliveries should arrive
one at a time and during off-peak hours
Servsafe Chapter 6 Review
foods that should be cooked to 165
foods that should be cooked to 155
foods that should be cooked to 145
foods that should be cooked to 135
all poultry, stuffed pasta,meat or fish, and dishes that have…
ground meat/fish, injected fish, eggs being held
whole pieces of meat/fish, eggs not being held
fruits, vegetables, commercially processed foods
foods that should be cooked to 165
all poultry, stuffed pasta,meat or fish, and dishes that have…
foods that should be cooked to 155
ground meat/fish, injected fish, eggs being held
21 terms
Servsafe 6th Edition Chapter 1
Foodborne Illness
An illness is considered an outbreak w…
Challenges to food safety
Cost of a foodborne illness to an Oper…
A disease transmittted to people by food.
Two or more people have the same symptoms after eating the sa…
Time, Language and culture, Literacy and education, pathogens…
Loss of customers and sales, Loss of reputation, Negative med…
Foodborne Illness
A disease transmittted to people by food.
An illness is considered an outbreak w…
Two or more people have the same symptoms after eating the sa…
16 terms
Chapter 6: Servsafe
time, temperature, cross contamination
Freezing
frozen food
small, cleaned, sanitized
The keys of protecting food during preparation are __________…
_________ does not kill pathogens.
Thaw ______ ______ in a cooler, under running water, in a mic…
Prep food in _____ batches and keep workstations and utensils…
time, temperature, cross contamination
The keys of protecting food during preparation are __________…
Freezing
_________ does not kill pathogens.
14 terms
Servsafe Ch. 6
General Preparation Practices
appropriate ways for thawing food
guidelines for prepping produce
egg and egg mixture prepping guide lines
1- make sure equipment and workstations are properly sanitize…
1- thaw food in a cooler below 41 degrees... 2- submerge food un…
1- make sure fruit and veg do not touch surfaces that have be…
1- store pooled eggs under 41 degrees or cook asap... 2- use pas…
General Preparation Practices
1- make sure equipment and workstations are properly sanitize…
appropriate ways for thawing food
1- thaw food in a cooler below 41 degrees... 2- submerge food un…
31 terms
servsafe ch6
purchasing considerations (2)
receiving principles
staff responsible for receiving should…
during the inspection of deliveries st…
Purchase food from approved, reputable suppliers:... Have been…
Make specific staff responsible for receiving... Plan ahead for…
Correct temperatures... Expired code dates... Signs of thawing and…
Visually inspect truck for signs of contamination... Check for d…
purchasing considerations (2)
Purchase food from approved, reputable suppliers:... Have been…
receiving principles
Make specific staff responsible for receiving... Plan ahead for…
21 terms
Servsafe 6th Edition Chapter 1
Foodborne Illness
An illness is considered an outbreak w…
Challenges to food safty
Cost of a foodborne illness to an Oper…
A disease transmittted to people by food.
Two or more people have the same symptoms after eating the sa…
Time, Language and culture, Literacy and education, pathogens…
Loss of customers and sales, Loss of reputation, Negative med…
Foodborne Illness
A disease transmittted to people by food.
An illness is considered an outbreak w…
Two or more people have the same symptoms after eating the sa…
14 terms
Servsafe 6th Edition Chapter 3
Food Defense
Food Allergen
Cross-contact
A food handler stored a sanitizer spra…
addresses the points in your operation when food is at risk
a protein in a food or ingredient that some people are sensit…
the transfer of an allergen from a food containing an allerge…
Stored the spray bottle away from the prep area.
Food Defense
addresses the points in your operation when food is at risk
Food Allergen
a protein in a food or ingredient that some people are sensit…
14 terms
Servsafe Ch. 6
General Preparation Practices
appropriate ways for thawing food
guidelines for prepping produce
egg and egg mixture prepping guide lines
1- make sure equipment and workstations are properly sanitize…
1- thaw food in a cooler below 41 degrees... 2- submerge food un…
1- make sure fruit and veg do not touch surfaces that have be…
1- store pooled eggs under 41 degrees or cook asap... 2- use pas…
General Preparation Practices
1- make sure equipment and workstations are properly sanitize…
appropriate ways for thawing food
1- thaw food in a cooler below 41 degrees... 2- submerge food un…
26 terms
servsafe manager 6th edition exam
Pathogen
Challenges of food safety
Cost of food born illness
most important cost of food born illness
certain viruses, bacteria, fungi... and parasites that may cause…
◦ Time and money... ◦ Language and Culture... ◦ Literacy and educat…
◦ Loss of customers... ◦ Negative media coverage... ◦ Lawsuits/lega…
Most importantly is the cost to the VICTIM... Lost work... Medic…
Pathogen
certain viruses, bacteria, fungi... and parasites that may cause…
Challenges of food safety
◦ Time and money... ◦ Language and Culture... ◦ Literacy and educat…
14 terms
Servsafe 6th Edition Chapter 3
Food Defense
Food Allergen
Cross-contact
A food handler stored a sanitizer spra…
addresses the points in your operation when food is at risk
a protein in a food or ingredient that some people are sensit…
the transfer of an allergen from a food containing an allerge…
Stored the spray bottle away from the prep area.
Food Defense
addresses the points in your operation when food is at risk
Food Allergen
a protein in a food or ingredient that some people are sensit…
10 terms
Servsafe Week 6
Food defense
Fungi
Hand Antiseptic
Health inspector
...
A bacteria/ Fungus
A hand cleanser
A person who inspects kitchens and restaurants for a living
Food defense
...
Fungi
A bacteria/ Fungus
8 terms
servsafe wk6
food defense
fungi
hand antiseptic
health inspector
s the protection of food products from intentional contaminat…
plural form of fungus.
disinfectant, hand sanitiser or hand sanitizer is a supplemen…
are responsible for carrying out measures for protecting publ…
food defense
s the protection of food products from intentional contaminat…
fungi
plural form of fungus.
Servsafe 6th edition for managers review
Food borne infection
Food intoxication
Food borne toxin-mediated infection
Salmonella
Pathogen in food goes to intestine and makes you sick
Toxin goes to intestine and makes you sick
Pathogen goes to intestine and releases a toxin that then mak…
Poultry, eggs, dairy, and beef at times. Causes diarrhea, abd…
Food borne infection
Pathogen in food goes to intestine and makes you sick
Food intoxication
Toxin goes to intestine and makes you sick
26 terms
Servsafe Manager 6th Edition Exam
Pathogen
Challenges of food safety
Cost of food born illness
most important cost of food born illness
certain viruses, bacteria, fungi... and parasites that may cause…
◦ Time and money... ◦ Language and Culture... ◦ Literacy and educat…
◦ Loss of customers... ◦ Negative media coverage... ◦ Lawsuits/lega…
Most importantly is the cost to the VICTIM... Lost work... Medic…
Pathogen
certain viruses, bacteria, fungi... and parasites that may cause…
Challenges of food safety
◦ Time and money... ◦ Language and Culture... ◦ Literacy and educat…
44 terms
Servsafe (Ch 5 + 6)
key drop deliveries
deliveries must meet what criteria
Recalls
how do you check the temp of MFP when…
supplier is given after-hours access to the operation to make…
Be inspected upon arrival at the operation... Be from an approv…
Identify the recalled food items ... Remove the item from inven…
insert the thermometer stem or probe into the thickest part o…
key drop deliveries
supplier is given after-hours access to the operation to make…
deliveries must meet what criteria
Be inspected upon arrival at the operation... Be from an approv…
8 terms
servsafe wk6
food defense
fungi
hand antiseptic
health inspector
s the protection of food products from intentional contaminat…
plural form of fungus.
disinfectant, hand sanitiser or hand sanitizer is a supplemen…
are responsible for carrying out measures for protecting publ…
food defense
s the protection of food products from intentional contaminat…
fungi
plural form of fungus.
29 terms
chapter 5-6 servsafe
when should food deliveries be made
key drop deliveries
what must you receive from the deliver…
what are the steps to follow for an it…
When the operations staff has time to correctly received the…
Delievers received after hours, when they are closed for busi…
It should be set aside from the items that are being accepted…
dentify the recalled items, remove them form inventory and pl…
when should food deliveries be made
When the operations staff has time to correctly received the…
key drop deliveries
Delievers received after hours, when they are closed for busi…
10 terms
week 6 servsafe
Food Defense
Fungi
Hand Antiseptic
Health Inspector
Food defense is the protection of food products from intentio…
Single-celled or or multi-celled organisms (plural of fungus)
A hand antiseptic, hand disinfectant, hand sanitiser or hand…
are responsible for carrying out measures for protecting publ…
Food Defense
Food defense is the protection of food products from intentio…
Fungi
Single-celled or or multi-celled organisms (plural of fungus)
Servsafe 5-6
boiling-point method
calibration
ice-point method
receiving
method of calibrating thermometers based on the boiling point…
process of making accurate readings
calibrating thermometers based on the freezing point of water
an important step in the flow of food in a service establishm…
boiling-point method
method of calibrating thermometers based on the boiling point…
calibration
process of making accurate readings
9 terms
Chapter 6 Servsafe
165F
155F
145F
145F for 4 minutes
Poultry... Stuffing ... Stuffed meat... Dishes with previously cooked…
Ground meat... Injected meat... Mechanically tenderized meat... Ratifi…
Seafood... Steaks /chops... Commercially raised game ... Shell eggs wi…
Roast of pork beef veal and lamb
165F
Poultry... Stuffing ... Stuffed meat... Dishes with previously cooked…
155F
Ground meat... Injected meat... Mechanically tenderized meat... Ratifi…
10 terms
Servsafe week 6
Food defense
Fungi
Hand antiseptic
Health inspector
The effort to protect food from acts of intentional contamina…
Visible pathogens that can be classified as mold or mushrooms.
A substance used after washing hands to ENSURE your hands are…
Inspects restaurants to make sure they are up to safety stand…
Food defense
The effort to protect food from acts of intentional contamina…
Fungi
Visible pathogens that can be classified as mold or mushrooms.
9 terms
Servsafe chp 6
General preparation practices
Thawing
Prepping specific food
Eggs and egg mixtures
Equipment: ... Make sure workstations,cutting boards,and utensil…
Refrigeration:... Thaw food in a cooler, keeping its temperature…
Produce:... Cross-contamination- make sure fruit and vegetables…
Pooled eggs:... Pooled eggs are eggs that are cracked open and c…
General preparation practices
Equipment: ... Make sure workstations,cutting boards,and utensil…
Thawing
Refrigeration:... Thaw food in a cooler, keeping its temperature…
29 terms
chapter 5-6 servsafe
when should food deliveries be made
key drop deliveries
what must you receive from the deliver…
what are the steps to follow for an it…
When the operations staff has time to correctly received the…
Delievers received after hours, when they are closed for busi…
It should be set aside from the items that are being accepted…
dentify the recalled items, remove them form inventory and pl…
when should food deliveries be made
When the operations staff has time to correctly received the…
key drop deliveries
Delievers received after hours, when they are closed for busi…
22 terms
SERVSAFE MANAGER 6TH Edition Book
A Foodborne illness is considered an o…
What is the cost of Foodborne illnesses?
Most important cost of Foodborne illne…
Food Borne illnesses have declined in…
* 2 or more people have the same symptoms after eating the sa…
* Loss of customers and sales... * Negative media exposure... * L…
* Lost Work... * Medical Costs and Long-Term Disability... * Death
1. TIME- Pressure to work quickly while following food safety…
A Foodborne illness is considered an o…
* 2 or more people have the same symptoms after eating the sa…
What is the cost of Foodborne illnesses?
* Loss of customers and sales... * Negative media exposure... * L…
22 terms
Servsafe 6th Edition Chapter 1
An illness is considered an outbreak w…
Time
language and Culture
Literacy and education
Two or more people have the same symptoms after eating the sa…
Make time to follow food safety practices.
your staff may speak a different language then you. Cultural…
Staff often have different levels of education making it diff…
An illness is considered an outbreak w…
Two or more people have the same symptoms after eating the sa…
Time
Make time to follow food safety practices.
8 terms
Chapter 6 Servsafe
Purchasing
Receiving & Inspecting
Live shellfish
Shellstock I.D Tag
- approved reputable suppliers... - meets all laws for food safe…
- Temperature: cold food cold, hot food hot, frozen food froz…
- MUST HAVE SHELLSTOCK I.D TAG
- name... - adress... - certification #
Purchasing
- approved reputable suppliers... - meets all laws for food safe…
Receiving & Inspecting
- Temperature: cold food cold, hot food hot, frozen food froz…
24 terms
Servsafe Chapter 6
22 terms
Servsafe Lesson 6
Additives
Corrective Actions for Ready to eat fo…
Refrigeration Thawing
Running Water Thawing
Never use more than is allowed by law... Never use additives to…
Handled by staff that is restricted or excluded from operatio…
Thaw food in a cooler, keeping its temperature at 41 F or lower
Submerge food under running, drinkable water at 70 F or lower
Additives
Never use more than is allowed by law... Never use additives to…
Corrective Actions for Ready to eat fo…
Handled by staff that is restricted or excluded from operatio…
24 terms
servsafe chapter 6
PREVENTING FATAL OUTBREAKS
EQUIPMENT (general preparation practic…
QUANTITY (general preparation practices)
STORAGE (general preparation practices
prevent cross contamination, thaw food correctly, cook for to…
make sure work stations, cutting boards and utensils are clea…
only remove as much food from the cooler as you can prep in a…
return prepped food to the cooked or cook as fast as possible
PREVENTING FATAL OUTBREAKS
prevent cross contamination, thaw food correctly, cook for to…
EQUIPMENT (general preparation practic…
make sure work stations, cutting boards and utensils are clea…
Servsafe Ch 6
approved suppliers
Good Manufacturing Practices (GMP)
key drop delivery
receiving temp requirements for variou…
also meet applicable local, state, and federal laws
GMPs are the FDAs minimum sanitation and processing requireme…
some foodservice operations receive food after-hours when the…
-cold TCS food: 41 f or lower... -hot TCS food: 135 f or higher…
approved suppliers
also meet applicable local, state, and federal laws
Good Manufacturing Practices (GMP)
GMPs are the FDAs minimum sanitation and processing requireme…
29 terms
servsafe ch 6-8
a tuna salad was removed from refridge…
caterers hold food hot for service by
hot food is being delivered to a banqu…
determining where hazards occur in the…
7pm
keeping temp at 135F n checking temp regularly
135 F
conducting a hazard analysis
a tuna salad was removed from refridge…
7pm
caterers hold food hot for service by
keeping temp at 135F n checking temp regularly
80 terms
Servsafe Final 6th Edition 2014
Which food item has been associated wi…
What symptom requires a food handler t…
Which is an example of physical contam…
What practice is useful for preventing…
D Undercooked ground beef
B. Jaundice
C Bones in fish
B Correct hand washing
Which food item has been associated wi…
D Undercooked ground beef
What symptom requires a food handler t…
B. Jaundice
1 of 10