ServSafe UPDATED Study Guide (100 Questions) || 100% Correct

ServSafe UPDATED Study Guide (100 Questions) || 100% Correct what can you get from raw meat ? *Ans* E. Coli FDA defense tool *Ans* A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat) What does the T in ALERT mean? *Ans* treat what color is the cutting board for veggies? *Ans* green what color is the cutting board for raw meat ? *Ans* red what should you clean and sanitize after each task ? *Ans* work surfaces, equipment, and utensils What is the Danger Zone? *Ans* 41 - 135 What is the Danger Danger Zone> *Ans* 70 - 120 how do you prevent time- temp abuse? *Ans* regularly record temperatures and the times they are taken. what are infrared thermometers used for? *Ans* used to surface temperature of food and equipment registering tape *Ans* indicates the highest temp. reached during use what do you do when using thermometers ? *Ans* wash, rinse, sanitize, and air-dry before and after using them. Cold TCS food should be received at ... *Ans* 41 degrees or lower When should you use ice as an ingredient to keep food cool ? *Ans* never When should you use a glass or hands as an ice scooper ? *Ans* never. When do you need a variance for prepping food ? *Ans* curing food,preserving food, adding food additives, Packaging fresh juice on siting What is the minimum internal cooking temperature for poultry ? *Ans* 165 (for 15 seconds) What is the minimum internal cooking temp for Ratites (ostrich and emu) ? *Ans* 155 (for 15 seconds) What is the minimum internal cooking temp for seafood ? *Ans* 145 (for 15 seconds) Whats is the minimum internal cooking temp for seafood, Steaks/choppes of veal pork? *Ans* 145 (for 4 min) What is the minimum cooking temp for fruit and veggies ? *Ans* 135 What do you never serve to high-risk populations ? *Ans* raw seed sprouts, raw or under cooked eggs, meat, or seafood, over-easy eggs, raw oysters on the half shell, and rare