Serv-Safe Study Guide (Questions) 100% Accurate answers, graded A+

Serv-Safe Study Guide (Questions) 100% Accurate answers, graded A+ what can you get from raw meat ? E. Coli FDA defense tool A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat) What does the T in ALERT mean? treat what color is the cutting board for veggies? green what color is the cutting board for raw meat ? red what should you clean and sanitize after each task ? work surfaces, equipment, and utensils What is the Danger Zone? 41 - 135 What is the Danger Danger Zone 70 - 120 how do you prevent time- temp abuse? regularly record temperatures and the times they are taken. what are infrared thermometers used for? used to surface temperature of food and equipment registering tape indicates the highest temp. reached during use what do you do when using thermometers ? wash, rinse, sanitize, and air-dry before and after using them. Cold TCS food should be received at ... 41 degrees or lower When should you use ice as an ingredient to keep food cool ? never When should you use a glass or hands as an ice scooper ? never. When do you need a variance for prepping food ? curing food,preserving food, adding food additives, Packaging fresh juice on siting What is the minimum internal cooking temperature for poultry ? 165 (for 15 seconds) What is the minimum internal cooking temp for Ratites (ostrich and emu) ? 155 (for 15 seconds) What is the minimum internal cooking temp for seafood ? 145 (for 15 seconds) Whats is the minimum internal cooking temp for seafood, Steaks/choppes of veal pork? 145 (for 4 min) What is the minimum cooking temp for fruit and veggies ? 135 What do you never serve to high-risk populations ? raw seed sprouts, raw or under cooked eggs, meat, or seafood, over-easy eggs, raw oysters on the half shell, and rare hamburgers. What does SOP mean? Standard operating procedure? what should not be on a children menu? poultry, seafood and eggs if your menu includes raw or under cooked TCS item, you must: place a footnote at the bottom indicating the item is raw, under cooked, or contains raw or under cooked ingredients. 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. 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. if you preset table wear: prevent it from being contaminated. what should you do to prevent table wear from getting contaminated ? wrap or cover the items. when do table settings do not need to be wrapped or covered ? if extra table settings are removed when guests are seated and are cleaned and sanitized after guests have left. never re-serve: food returned by one customer to another customer. should you re-serve uneaten bread? never. what can be re-served? wrapped crackers and bread sticks. when labeling bulk food in self serve areas: make sure the label is in plain view of the customer. what should you use to label food ? a card, sign, or other labeling methods. when is a label not needed for bulk unpackaged food? the food is manufactured or prepared at another regulated food pr processing plant owned by the same person. what should you do when delivering food off site ? use indicated food-grade containers designed to stop food from mixing, leaking, or spilling. when should you clean the inside of delivery trucks ? regularly when should you check internal temperatures ? when delivering food off-site. how should you label food ? use-by date and time, an reheating and service instructions. what are correct utilities for delivering food off site ? safe water for cooking, dish washing and hand washing. how should you store raw meat, poultry, and seafood?