Serv-Safe Exam with Latest Update

TCS food (ex. meat, dairy, baked potatoes, sliced melons, sprouts, tofu, etc.) - Answers-Food that requires time and temperature control for safety. What temperature must hot TCS food be held at? - Answers-135 degrees F or higher What temperature must cold TCS foods be held at? - Answers-41 degrees F or lower What is the temperature danger zone? - Answers-41 degrees F - 135 degrees F What temperature must frozen food be held at? - Answers-32 degrees F or lower Food contamination from bacteria, mold, fungus, parasites, viruses, and other toxins - Answers-Biological Food contamination from chemicals throughout the product chain - Answers-Chemical Food contamination from objects due to employee carelessness - Answers-Physical Wheat, eggs, fish, tree nuts, shellfish, soy, peanuts, milk, and sesame are all examples of . . . - Answers-Common allergens How long should a food handler scrub their hands for? - Answers-10-15 seconds What temperature should the water be in the first sink of a three-compartment sink? - Answers-110 degrees F or higher What goes in the first sink in a three-compartment sink? - Answers-Water and detergent What should go in the second sink in a three-compartment sink? - Answers-Fresh clean water or rinse spray What should go in the third sink in a three-compartment sink? - Answers-Food grade sanitizer What are the 5 steps to properly using a three-compartment sink? - Answers-Scrape the excess dirt and debris into the bin, clean the dish in the first sink using a brush or a sponge, rinse the dish in the second sink, sanitize the dish in the third sink, let it air dry. What should the temperature of the final rinse in a large mechanical warewashing machine be? - Answers-180 degrees F