ServSafe Study Guide (100 Questions & Answers)
Hid d fi iti
at what temp should you keep TCS foods at ?
41 or lower or 135
clean in space equipment :
equipment holding an dispensing TCS food must be cleaned and sanitized every day
cold food can be held without temp control up to 6 hours if:
it was held at 41 degrees or lower before removing it from refrigeration.
Cold TCS food should be received at ...
41 degrees or lower
FDA defense tool
A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat)
, ServSafe Study Guide (100 Questions & Answers)
hot food can be held without temp control for up to 4 hours if:
it was held at 135 or higher before removing it from temp control.
how can food handlers contaminate food ?
have a food borne illness, have woulds that contain a pathogen?
how do you clean up throw up and diarrhea ?
use the right equipment and chemicals
how do you control time and temp abuse ?
record temperatures and the times they were taken.
how do you deny pest access ?
cover up holes
, ServSafe Study Guide (100 Questions & Answers)
how do you keep food safe throughout the food flow ?
prevent cross contamination
how do you keep TCS food safe ?
keep it at the right temperature
how do you keep vending machine food safe ?
check product shelf life daily.
how do you prevent time- temp abuse?
regularly record temperatures and the times they are taken.
how do you respond to a crisis affecting the facility ?
if it is significant stop the service
Hid d fi iti
at what temp should you keep TCS foods at ?
41 or lower or 135
clean in space equipment :
equipment holding an dispensing TCS food must be cleaned and sanitized every day
cold food can be held without temp control up to 6 hours if:
it was held at 41 degrees or lower before removing it from refrigeration.
Cold TCS food should be received at ...
41 degrees or lower
FDA defense tool
A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat)
, ServSafe Study Guide (100 Questions & Answers)
hot food can be held without temp control for up to 4 hours if:
it was held at 135 or higher before removing it from temp control.
how can food handlers contaminate food ?
have a food borne illness, have woulds that contain a pathogen?
how do you clean up throw up and diarrhea ?
use the right equipment and chemicals
how do you control time and temp abuse ?
record temperatures and the times they were taken.
how do you deny pest access ?
cover up holes
, ServSafe Study Guide (100 Questions & Answers)
how do you keep food safe throughout the food flow ?
prevent cross contamination
how do you keep TCS food safe ?
keep it at the right temperature
how do you keep vending machine food safe ?
check product shelf life daily.
how do you prevent time- temp abuse?
regularly record temperatures and the times they are taken.
how do you respond to a crisis affecting the facility ?
if it is significant stop the service
