ServSafe Review Session 2015 YOU WILL REMEMBER EVERYTHING WE
HAVE TAUGHT YOU!!!
Slide 2
Which foods may be associated with parasites?
Slide 3
Seafood (freeze to prevent parasites) Wild game Food processed
with contaminated water: i.e. produce
Slide 4
Give one example of each type of possible contaminant:
physical, chemical, biological, and cross contamination
Slide 5
Physical- fishbone, metal shavings Chemical- sanitizing
solution Cross-using the same cutting board Biological viruses,
fungi, bacteria, parasites
Slide 6
What type of physical contaminant could possibly be found in
fish or chicken?
Slide 7
Fishbone or chicken bone
Slide 8
In what order should the following items be placed in a cooler:
raw ground pork, raw fish, raw steak, raw crab cakes, and raw
chicken
Slide 9
Slide 10
How can chemical contamination can be prevented?
Slide 11
Follow manufacturers directions and procedures
Slide 12
TCS food that is prepared on site must be held at what
temperature? For a maximum of how many days?
Slide 13
TCS food that is prepared on site must be held at what
temperature? 41 degrees or lower For a maximum of how many days? 7
days
Slide 14
Slide 15
When should linen in bread baskets be replaced?
Slide 16
Replace with each new customer
Slide 17
When leaving work where should food handlers place their dirty
aprons?
Slide 18
Washable laundry bag
Slide 19
When using a sanitizing solution in a food prep area what must
be done in order to be sure it is being used correctly?
Slide 20
Use a test kit
Slide 21
Floor mounted equipment that is not easy to move must be how
far off the floor?
Slide 22
6 inches off the floor
Slide 23
Tabletop equipment should be how far off the floor?
Slide 24
4 inches off the floor Remembertable has 4 legs, 4 inches off
the floor
Slide 25
What part of a glass should not be held when serving a
customer?
Slide 26
Rim
Slide 27
What minimum temperature should the wash sink in a three
compartment sink be?
Slide 28
110 degrees
Slide 29
Sanitizing solution should be prepared with what type of
water?
Slide 30
Hard water makes the sanitizing solution LESS EFFECTIVE
Slide 31
Which restaurant job allows the use of nail polish?
Slide 32
hostess
Slide 33
Why should someone be assigned to monitor and record the
temperature on a steam table?
Slide 34
Avoid time-temperature abuse
Slide 35
Why is it important for food handlers serving off-site catered
food to know the ingredients of the food?
Slide 36
allergies
Slide 37
Why should operations only purchase foods from approved
suppliers?
Slide 38
Make sure that the food is high quality
Slide 39
Why should meat be kept cold when thawing?
Slide 40
Prevent the growth of bacteria
Slide 41
Why is purchasing the first step in food safety control?
Slide 42
To ensure the product is high quality
Slide 43
List the principles of HACCP and an example of each
Slide 44
1.Conduct a hazard analysis 2.Determine critical control point
(CCP) 3.Establish critical limits 4.Establish monitoring procedures
5.Identify corrective actions 6.Verify that the system works
7.Establish procedures for record keeping and documentation
Slide 45
Slide 46
Create a chart of food storage order
Slide 47
Slide 48
Create a chart of the receiving temperatures
Slide 49
FoodTemperature Cold41 Live Shellfish45 Shucked Shellfish45
Milk45 Shell Eggs45 Hot Food135 Frozen foodFrozen Solid
Slide 50
Create a chart of the internal temperature minimums for each
food
Slide 51
FoodTemperature Whole meat and fish145 Ground meat155
Poultry165 Microwave165 Reheat165
Slide 52
Slide 53
List each federal agency and its purpose
Slide 54
FDA- inspects all food except meat, poultry, and eggs Regulates
food transported across state Issues Model Food Code USDA regulates
and inspects meat, poultry, and eggs Across state lines CDC &
PHS Conduct research on cause of foodborne illness outbrakes
Slide 55
How often should food prep utensils be cleaned and sanitized?
i.e. salad bar
Slide 56
Every 4 hours
Slide 57
What are signs of poor ventilation in an operation?
Slide 58
Grease and oil build on walls
Slide 59
What does the NSF/ANSI responsible for?
Slide 60
Equipment approval i.e. dishwasher
Slide 61
What is the purpose of a consumer advisory? When do you need to
post it on the menu?
Slide 62
What is the purpose of a consumer advisory? Raw and undercooked
ingredients When do you need to post it on the menu? Increased risk
of foodborne illness
Slide 63
What is the purpose of sneeze guards?
Slide 64
To protect from food contamination from food handlers and
customers
Slide 65
When receiving food, how is the temperature measured for:
Meat/poultry/fish Soft bulk package ROP food (vacuum-packed) Other
packaged food
Slide 66
When receiving food, how is the temperature measured for:
Meat/poultry/fish insert thermometer into the thickest part of meat
Soft bulk package fold package over thermometer
Slide 67
When receiving food, how is the temperature measured for: ROP
food (vacuum-packed) fold package over thermometer Other packaged
food (carton of milk) insert thermometer into the food (milk)
Slide 68
What are some examples of TCS foods?
Slide 69
Milk and dairy Meat Fish Baked potatoes Tofu and soy Sliced/cut
melons and tomatoes Eggs Poultry Shellfish Heated Plant food
Sprouts/Spro ut seeds Untreated garlic oil
Slide 70
Look up the origins of biological toxins.
Slide 71
-Seafood -Mushrooms -Certain plants
Slide 72
What are some safe methods for cooling food?
Slide 73
Shallow pan arroz con pollo Ice water bath Blast chiller Ice
paddle Ice or cold water as ingredient soup Cutting meat into
smaller pieces (roast)
Slide 74
What prevents a backflow?
Slide 75
Vacuum breaker or air gap
Slide 76
How long should shellstock tags be kept after the last
shellfish is used?
Slide 77
90 days
Slide 78
What are some ways to prevent parasites?
Slide 79
Buy from approved reputable suppliers Cook to minimum internal
temperature Make sure fish served raw or undercooked was frozen
properly
Slide 80
List the steps for cooking TCS food in the microwave.
Slide 81
1.Cover food to prevent dryness 2.Rotate or stir halfway
through the cooking process 3.Let the covered food stand for at
least two minutes 4.Check the temperature in at least two
places
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