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. Receiving2. Storing3. Preparing4. Cooking5. Holding6. Serving7. Cooling8. Reheating

What supports the growth of microorganisms? Moisture A protein or carbohydrate food source Temperatures between 41- 135 F Low Acidity

Examples – cut melons Bread/ cooked meat

Define: FIFOFirst In – First outStock rotationUse 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 poisoning

List the temperature for freezing and refrigerationRefrigerators = 41 degrees or below

Freezers = 0 degrees

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

145 -165 – 155 – 145 - 145

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 above41 degrees and below

True or FalseIt 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? 1st 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 – sneezePhysical – broken glassChemical - Bleach