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