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ServSafe

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tailsx5000's version from 2017-09-07 12:18

Section 1

Question Answer
The Flow of FoodThe path that food takes through an operation
ReconditioningRestoring food to a safe condition
SporesA form that some bacteria can change into when they lack nutrients, to prevent death
ToxinsPoisons produced by pathogens
PathogensMicroorganisms that cause illness
VirusThe smallest of the microbial food contaminants
ShigellaCan be transferred through flies; Found in human faces; Easily contaminates foods from hands; Can be prevented by washing hands
FungiYeasts,molds and mushrooms
Cross-ContaminationWhen pathogens transfer from one surface or food to another
Non-typhoidal Salmonella Naturally carried by farm animals; Found in milk and dairy, produce, and poultry
Salmonella TyphiLives only in humans; Causes Typhoid fever; Linked with RTE foods and beverages; Carried through bloodstream and intestinal tract
E.ColiFound in cattle intestines; Can contaminate meat during slaughtering; Produces toxins in intestines; Linked with ground beef and contaminated produce
Hepatitis AVirus; Linked with RTE foods and shellfish; Mainly found in intestines of infected people; Causes Jaundice; Caused from contact with infected feces to food
NorovirusCommonly linked with RTE foods and shellfish; Contagious within a few hours; Vomiting and diarrhea; Transferred to food from fingers contaminated with infected feces
ParasitesAn organism that requires a host to live and reproduce; Linked with seafood
Microorganisms Small living organisms that can be seen only through a microscope
JaundiceYellowing of the skin and eyes
memorize

Section 2

Question Answer
RTE - TCS food can be stored for only ____ Days and held at ____F or lower7 days; 41F
Refrigerate and hold sliced melons, cut tomatoes and cut leafy greens at41 degrees F or lower
165°F for 15 SecondsPoultry(Whole or ground); Stuffing containing Fish, Meat, Poultry; Stuffed Meat, Seafood, Poultry, Pasta; Previously cooked TCS foods
145°F for 4 MinutesRoasts of Pork, Veal, or Lamb
145°F for 15 SecondsSeafood; Steak,Chops of pork,beef,veal,or lamb; Commercially raised game; Shell eggs served immediately
155°F for 15 SecondsGround Meat; Injected Meat; Ratites; Ground Seafood; Hot held shell eggs
Microwaved food must be cooked to 165°F
135°F (No minimum time)Fruits, Vegetables, Grains, and Legumes for hot held service
Reheating food for hot holding must have an internal temperature of ____°F for ____ Seconds165°F for 15 Seconds
(Second Step) Cool food from ____°F to ____°F or lower 70°F to 41°F or lower
(Second Step) The food must be cooled within the next4 Hours
(First Step) Cool food from ____°F to ____°F135°F to 70°F
(First Step) The food must be cooled within the next2 hours
(Partial Cooking) Do not cook food for longer than ____ during initial cooking60 Minutes
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