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Servsafe Final Exam Part 3
This deck covers key concepts from the Servsafe final exam, focusing on food safety temperatures, storage guidelines, and sanitation processes.
UHT items should be stored in the fridge at 41F or lower for a max of ___ days
7
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Key Terms
Term
Definition
UHT items should be stored in the fridge at 41F or lower for a max of ___ days
7
____ frozen food in the refrigerator, under cool running water, in a microwave oven, or as part as cooking process
Thaw
Never thaw food at
Room temperature
165F
Temp for chicken, stuffed meats, stuffed pasta, leftovers, food cooked in the microwave
155F
Temp for ground meat, injected meat, eggs to be held
145F
Temp for steak, chops, fish, roasts, eggs short order
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| Term | Definition |
|---|---|
UHT items should be stored in the fridge at 41F or lower for a max of ___ days | 7 |
____ frozen food in the refrigerator, under cool running water, in a microwave oven, or as part as cooking process | Thaw |
Never thaw food at | Room temperature |
165F | Temp for chicken, stuffed meats, stuffed pasta, leftovers, food cooked in the microwave |
155F | Temp for ground meat, injected meat, eggs to be held |
145F | Temp for steak, chops, fish, roasts, eggs short order |
135F | Temp for vegetables, fruit, pasta, beans |
Leftover TCS foods must be reheated to an internal temp of ____ within two hours | 165 |
Check the internal temp of food being held at least every ___ hours | 4 |
135 or higher | Hot holding should be held at |
41 or lower | Cold holding should be held at |
4 hours | Hot food can be held for a max of |
6 hours | Cold food can be held at a max of |
Unsafe sources, cooked improperly, improper temperatures, contaminated equipment, poor personal hygiene | 5 most common causes of foodborne illness |
Hazard Analysis Critical Control Point (HACCP) | Focuses on identifying specific points where it is essential to prevent, eliminate, or reduce biological, chemical, or physical hazards to a safe level |
Coving | Curved, sealed edge placed between the floor and the wall to make cleaning easier |
___ must have hot/cold water, soap, a means to dry hands, waste container, signage saying employees must wash hands | Restrooms |
True or False: Vacuum beakers and air gaps can be used to control backflow | True |
Food prep area | 50 foot candles are used for |
___ foot candles are used for handwashing, buffet, restrooms, wait stations, and display areas | 20 |
___ foot candles are used inside walk-in refrigerators, dry storage areas, and dining rooms | 10 |
The process of removing food and other types of soil from a surface | Cleaning |
Sanitizing | The process of reducing the number of harmful microorganisms from a clean surface to safe levels |
Wash, Rinse, Sanitize, Air-Dry | Food- contact surfaces 3 step process |
Water temp, pressure, conveyor speed, and chemical concentration | Information should be posted on the dishwashing machine regarding |