1. Foods you need a variance for
    • Packaging fresh juice on-site for sale at a later time, unless the juice has a warning label
    • Smoking food to preserve it (not to enhance flavor)
    • Curing food
    • Using food additives or adding components such as vinegar to preserve or alter the food so that is no longer needs time and temperature control for safety
    • Custom processing animals for personal use
    • Packaging food using a reduced-oxygen packaging method
    • Sprouting seeds or beans
    • Live shellfish from a display tank
  2. Internal Cooking Tempature for:

    Poultry, turkey, duck
    Stuffing with meat, fish, or poultry
    Stuffed meat, poultry, fish or pasta
    Dishes that include previously cooked TCS ingredients
    165* F for 15 seconds
  3. Internal Cooking Temperature for: 

    Ground meat
    Injected meat
    Mechanically tenderized meat
    Ratites (ostrich and emu)
    Ground seafood
    Shell eggs that will be hot-held for service
    155* F for 15 seconds
  4. Internal Cooking Temperature for: 

    Steak chops or pork, beef, veal and lamb
    Commercially raised game
    Shell eggs that will be served immediately
    145*F for 15 seconds
  5. Internal Cooking Temperature for: 

    Roast of pork, beef, veal, and lamb
    145 *F for 4 minutes
  6. Internal Cooking Temperature for: 

    Fruit, vegetables, grains (rice and pasta) and legumes (beans and refried beans) that will be hot-held for service
    135* F
  7. List of hazards
    physical, chemical, biological
  8. Hand Washing Steps
    • 1. Wet hands (100* F)
    • 2. Apply soap
    • 3. Work to a lather and scrub hands and arms vigorously for 10-15 seconds
    • 4. Rinse hands and arms
    • 5. Dry using a single use paper towel
  9. Seven HACCP Prinicples
    • 1. Analyze Hazards
    • 2. Determine CCP
    • 3. Establish Critical limits
    • 4. Establish Monitoring Procedures
    • 5. Identify corrective actions
    • 6. Verify that the system works 
    • 7. Establish record keeping procedures
  10. Cleaning Vs. Sanitizing
    • Cleaning removes food and dirt
    • Sanitizing reduces pathogens and bacteria
  11. Report HENSSS (Big 6)
    • Hepatitis A
    • E. Coli
    • Norovirus
    • Salmonella Nontyphoid
    • Salmonella Spp.
    • Shigella
  12. CDC Top 5 Risk Factors
    • 1. Buying from unsafe sources
    • 2. Failing to Cook adequately
    • 3. Holding food at an unsafe Temp
    • 4. Contaminated equipment
    • 5. Practicing poor personal hygiene (most common cause of food-borne illness)
  13. Temperature Danger Zone
    41*F - 135*F
  14. Most Dangerous Section of TDZ
    70*F - 125*F
  15. Hold holding tempature
    135*F or higher
  16. Cold holding temperature
    41*F or lower
  17. Cooling temperatures and times
    • 135*F to 70*F in two hours
    • 70*F to 41*F in 4 hours

    135*F to 41*F in 6 hours total
  18. Food Defense ALERT
    • Assure
    • Look
    • Employees
    • Report
    • Threats
  19. FATTOM--Bacteria growing conditions
    • Food
    • Acidity
    • Temperature
    • Time
    • Oxygen
    • Moisture (0.85-1.0 is a high moisture food)
  20. Flow of Food
    • Purchasing
    • Receiving
    • Storing
    • Preparation
    • Cooking
    • Holding
    • Cooling
    • Reheating
    • Serving
  21. Big 8 Allergens
    • 1. Milk
    • 2. Eggs
    • 3. Peanuts
    • 4. Tree nuts
    • 5. Wheat
    • 6. Fish (bass, flounder, cod)
    • 7. Crustacean (shellfish, lobster, shrimp and crab)
    • 8. Soy
  22. Boiling Water Calibrating Temp
    212* F
  23. Dishwashing machine hot water sanitizing temperature
  24. Hot water for Sanitizing Temp
  25. Dishwashing Temp
  26. Handwashing temp
  27. Running water for thawing
  28. Ice-point calibration water temp
  29. Sources of Salmonella Typhi
    • Ready to eat foods
    • Beverages (ice)
  30. Sources of Salmonella Nonthypoid
    • Poultry and eggs
    • Meat
    • Milk and dairy products
    • Produce (tomatoes, peppers, cantaloupes)
  31. Sources of Shigella
    • Food that is easily contaminated by hands such as TSC salads (potato, tuna, shrimp, macaroni, and chicken)
    • Food that has made contact with contaminated water such as produce
  32. Sources of E. Coli
    • Ground beef (raw and undercooked)
    • Contaminated produce
  33. Source of Hepatitis A
    • Ready to eat food
    • Shellfish form contaminated water
  34. Sources of Norovirus
    • Ready to eat food
    • Shellfish from contaminated water
  35. Sources Associated with Parasites
    • seafood
    • wild game
    • food processed with contaminated water (produce)
  36. Sources of fungi
    • Mold on food
    • Some toxic mushrooms
  37. Example of Biological toxins
    Histamine produced by pathogens on fish when it is time temperature abused
  38. Example of Chemical contaminant
    health and beauty products like hair spray
  39. example of physical contaminant
    finger nail in meal
  40. What is the most important way to prevent FBI from bacteria?
    Control time and temp
  41. What is the most important way to prevent FBI from viruses?
    Good personal hygiene
  42. Temp that cold TCS food should be received
    41*F or lower
  43. Temp that shucked and live shellfish should be received
    shucked shellfish: 45*F or lower and cool to 41*F or lower in FOUR hours

    live shellfish: air temp of 45 or lower and internal temp of no greater than 50 and then cooled to 41 within four hours
  44. Temp that milk should be received
    45*F or lower and cool to 41*F or lower in FOUR hours
  45. Temp that shell eggs should be received
    45*F or lower
  46. Temp that hot TCS food should be received
    135*F or higher
  47. Temp that frozen food should be received
    Frozen solid
  48. Meat and poultry must have what when received?
    USDA stamp and stamp from processing plant indicating standards were met
  49. Eggs must have what when received?
    USDA stamp (inspection)

    grading is VOLUNTARY
  50. What must the label on food that is packaged on-site for retail sale include?
    • Common name of food or a statement that clearly identifies it
    • quantity of food
    • list of ingredients and sub ingredients
    • list of artificial colors and flavors in the food and chem preservatives
    • name and place of business of manufacturer
    • source of each major allergen contained in the food
  51. Ready to eat TCS food can be stored for only ____ days if it is held at 41*F or lower
  52. Ready to eat TCS food must be marked if held for longer than_____ and must indicate when the food must be sold, eaten, or thrown out
    24 hours
  53. Use by labels should have:
    date it should be used by (7 days after packaged), time, and common name
  54. You can long can you hold cold foods without temperature control for how long before it needs served, thrown out, or sold?
    6 hours from when it was removed it from temp control
  55. You can long can you hold hot foods without temperature control for how long before it needs served, thrown out, or sold?
    4 hours from when it was removed it from temp control
  56. Bulk unpackaged food doesn't need to be labeled if it...
    • NOT making a health claim or claim regarding nutrient content
    • ....there are no law requiring a label
    • ....the food is manufactured or prepped on the premises
    • ....the food is made or prepped at another food operation owned by the same person
  57. In a vending machine, throw out refrigerated food prepped on site if not sold within ____ days of preparation
  58. Soaking items for ___ seconds in water at least ____*F is acceptable way to sanitize them
    30, 171
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