Cross Contamination Time - Temp Control Receiving, Inspecting, and Recalling Storage Review
100
Separate Equipment
What is using different utensils, cutting boards and containers for raw meat called?
100
Temperature Danger Zone
What is 41*F to 135*F?
100
Key Drop Deliveries
What is a supplier being given after-hour access to an operation to make deliveries?
100
Clean and Dry
What is an example of where to store food?
100
45*F
What is the air temperature that live clams must be received at?
200
Salmonella spp.
What is pathogen caused by raw poultry?
200
Most Pathogens Grow Faster
What is 70*F to 135*F?
200
90 days
What is the amount of time that required documents must be kept?
200
Minimum Internal Cooking Temperature
What is the storage order based on?
200
Reasons to Rejects food
What is leaks, dampness, and water stains?
300
Wash, Rinse, and Sanitize
What is the way that pathogens are prevented in a kitchen?
300
Time-Temp Abuse
What is food being cooked at wrong internal temp, held at the wrong temp, and cooked or reheated incorrectly?
300
Food with required Documents
What is shellfish, fish that will be eaten raw or partially cooked, and farm fresh fish?
300
Shelving Order
What is RTE foods, Seafood, Whole cuts of beef and pork, Ground meat and ground fish, and Whole and ground poultry?
300
Fresh Ocean and Seaweed Smell
What is the scent of fish?
400
Preparing Foods at Different Times
What is the precaution used when preparing meats and vegetables?
400
The food must be thrown out
What should be done to food being held in the danger zone for 4 or more hours?
400
Flour, Sugar, and Baking Powder
What is the foods that unlabeled chemicals were mistaken for?
400
Areas NOT to store food
What is a locker room, restroom, mechanical room?
400
Sold, Eaten, or Thrown Out
What is TCS food marked with after 24 hours of the date marked?
500
Prepared Food
What is precooked chicken breasts and chopped lettuce?
500
TCS Foods
What is the type of food that causes MOST foodborne illnesses?
500
Recalled Food Guidelines
What is identifying recalled food items, removing items from inventory, storing item separately, labeling item, informing staff and a notice?
500
Ground Meat and Fish above Whole Cuts
What is the one exception to the shelving order?
500
6 inches
What is the distance that food should be stored away from floors and walls?




Culinary Servsafe Chapters 4 & 5

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