ServSafe

Which unused items may be re-served to another customer? - Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - Under hot running water. How should a cloth used for wet-wiping be stored? - In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a food handler? - Jaundice. What is a thermocouple? - A metal probed thermometer. What is an acceptable method for cooling hot TCS food before storage? - In an ice water bath. Why must ground meats be cooked to a higher temperature than whole cuts of meat? - More pathogens reside on the outside of meat and grinding redistributes the pathogens throughout the meat. If a TCS food will be hot held for service, what is the minimum internal temperature that this food must maintain while being held? - 135° F Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many seconds before serving? - 17 seconds. A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action? - Wear an impermeable bandage and cover with a single-use glove. What is the FIFO method (first-in, first-out)? - Storing food items so that the oldest is used first. What symptom is most commonly associated with foodborne illness? - Diarrhea. What is an example of a physical contaminant? - Bones in chili. What should you do if food shipments are not delivered at the correct temperatures? - Reject the delivery. What is the proper sequence to effectively sanitize dishware, utensils, and equipment? - Scrape, wash, rinse, sanitize, air dry. Hand washing stations are required in which areas? - In food prep, service, and dishwashing areas. What is the best approach to dealing with pests? - Deny pests food, water, and shelter. Work with a licensed pest control operator (PCO). Deny pests access to the operation.