ServSafe Ch. 1-15 Study Guide |Question and Answers| Graded A+

ServSafe Ch. 1-15 Study Guide |Question and Answers| Graded A+ 3 categories of contaminants *Ans* Biological, chemical, physical 3 compartment sink dishwashing procedure *Ans* Rinse, scrape, soak items before washing Wash items in first sink Rinse items in second sink Sanitize items in third sink Air dry items on a clean and sanitized surface 5 food-handling mistakes *Ans* Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Poor personal hygiene A.L.E.R.T *Ans* Assure: receive products from safe sources Look: monitor security of products in facility Employees: know who's in the facility Reports: keep info related to food defense accessible Threat: identify what you'll do and who to contact if suspicious activity/threat Abrasive cleaners *Ans* Contain a scouring agent that helps scrub hard to remove dirt such as baked on food in pots and pans. Use with caution they can scratch surfaces Abuse of TCS food (3 ways) *Ans* Cooked to wrong minimum internal temp, held at wrong temp, cooled/reheated incorrectly Active managerial control *Ans* Training programs, manager supervision, HAACP program Air probes *Ans* Checks temp inside coolers and ovens Allergic reaction symptoms *Ans* Nausea, wheezing/shortness of breath, hives, swelling Approved suppliers *Ans* Meet applicable local, state, and federal laws Backflow *Ans* Reverse flow of contaminants through a cross-connection into drinkable water supply. Can be the result of pressure pushing contaminants back into water supply Backsiphonage *Ans* High water use creates a vacuum in the plumbing system that sucks contaminants back into water supply Ex: running faucet Batch-type, dump *Ans* Stationary rack machine combines wash and rinse cycle in single tank Big Eight *Ans* Most common food allergens. Milk, eggs, fish(bass, flounder, cod), crustacean shellfish(crab, lobster, shrimp), wheat, soy, peanuts, tree nuts(walnuts, pecans) Bimetallic stemmed thermometer *Ans* Must insert thermometer up to the dimple. Useful for checking large/thick food. Not practical for thin items(hamburger patties) Biological contaminant *Ans* Viruses, parasites, fungi, bacteria (some plants, mushrooms, and seafood included) *responsible for most foodborne illness Biological toxins *Ans* Seafood, plant, and mushroom toxins Carousel or circular-conveyer machine *Ans* Multiple tank machine moves tableware and utensils on peg-type conveyer or in racks Challenges to food safety *Ans* Time, language & culture, literacy & education,