Serv-Safe Exam information

Name 3 safety rules for accepting deliveries.  Temperature of food is correct  Items are labeled and dated  Items have not been in the danger zone for more than 2 hours  Reject them if they are past due  Look for possible contamination  Schedule for non-busy times  Check all items for cleanliness

List the steps in the flow of operations. 1. Receiving 2. Storing 3. Preparing 4. Cooking 5. Holding 6. Serving 7. Cooling 8. Reheating

What supports the growth of microorganisms?  Moisture  A protein or carbohydrate food source  Temperatures between F  Low Acidity  Examples –  cut melons  Bread/ cooked meat

Define: FIFO  First In – First out  Stock rotation  Use the items in the cupboards that are in there before using this ones that have just been purchased.

Explain cross-contamination  Cross contamination is what happens when bacteria from one food item are transferred to another food item, often by way of unwashed cutting boards or countertops, as well as knives and other kitchen tools, or even unwashed hands. Cross contamination can in turn lead to food poisoningcutting boardsunwashed hands food poisoning

List the temperature for freezing and refrigeration  Refrigerators = 41 degrees or below  Freezers = 0 degrees

List the Temperatures for the following meats: Fish – Chicken and Other Poultry Ground Beef (hamburger) Beef, Pork and Lamb – Steaks – – 155 –

Explain the procedure for chilling hot food  Divide food into smaller amounts  Use a water bath  Keep put of the danger zone for more than 2 hours  It can cool on the counter for a short time  Needs to go from 135 degrees to 70 degrees within 2 hours and 70 degrees to 41 degrees or lower within 4 hours for a total of 6 hours

What is the temperature for holding hot food? What is the temperature for holding cold food?  135 degrees and above  41 degrees and below

True or False It is safe to use food 1 week after the expiration date?  False they are there for a reason. Read and listen to the dates. There may be a sell by date and an expiration date. Both are equally important

List 3 major factors that cause food to become unsafe…  Cross-contamination  Poor personal hygiene  Receiving food at unsafe temperatures  Hepatitis A Virus  Purchasing food from an unknown source

Which 2 of the following can be done by food preparation workers:  Nose Ring  Plain band ring  Tongue Ring  Watch  Polish nails  Short unpolished nails  tatoo

Explain the procedure for a sick food handler…  E.Coli, Shigelloses, and Salmonella should be reported to local health officials  They should be sent home from work  People with headache can stay, but vomiting must stay home  They should seek medical attention in necessary

List 4 foods that could have possible allergens  Peanuts  Milk  Wheat  Eggs  Peanut Butter  Cheese

How is a Bi Metallic Stemmed Thermometer Calibrated?  1 st insert the thermometer stem into a container of ice water  Then wait 30 seconds or until the temperature indicator stops moving  Finally adjust the thermometer until it reaches 32 degrees F while it is still in the ice bath

Explain how to carry a glass to a customer…  Use a tray  Never touch the top of the glass  Lift around the bottom  Set it to the left of the customer

List the 3 type of hazards and give an example of each  Biological – sneeze  Physical – broken glass  Chemical - Bleach