Questions and Answers
Pathogens are likely to grow well in a meat stew that is?
between 41°F and 135°F (5°C and 57°C)
Which is a TCS food?
sprouts
Cut melons should be stored at what internal temperature?
41 degrees F (5 C) or lower
Why are preschool-age children at a higher risk for foodborne illnesses?
Signup and view all the answers
What is one factor that affects the growth of bacteria in food?
Signup and view all the answers
Using one set of cutting boards for raw poultry and another set for ready-to-eat food reduces the risk of?
Signup and view all the answers
Peanuts and soy products are two possible food items that can be dangerous for people with?
Signup and view all the answers
Wheezing and hives are symptoms of?
Signup and view all the answers
A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out?
Signup and view all the answers
How often must you check the temperature of hot food that is being held with temperature control?
Signup and view all the answers
Which action could contaminate food at a self-service area?
Signup and view all the answers
Which food item may be handled with bare hands?
Signup and view all the answers
When preparing to wash dishes in a three-compartment sink, what is the first task?
Signup and view all the answers
When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the?
Signup and view all the answers
Study Notes
Pathogens and Food Safety
- Pathogens thrive in meat stews at temperatures between 41°F and 135°F (5°C and 57°C).
- TCS (Time/Temperature Control for Safety) foods include items like sprouts.
Food Storage Guidelines
- Cut melons must be stored at an internal temperature of 41°F (5°C) or lower to prevent bacterial growth.
Vulnerable Populations
- Preschool-age children are at higher risk for foodborne illnesses due to underdeveloped immune systems.
Factors Influencing Bacterial Growth
- Acidity is a crucial factor that impacts bacteria growth in food.
Cross-Contamination Prevention
- Using separate cutting boards for raw poultry and ready-to-eat foods significantly reduces cross-contamination risks.
Food Allergies
- Peanuts and soy are common allergens that can pose danger to individuals with food allergies.
- Symptoms of food allergies include wheezing and hives.
Food Holding Regulations
- A lasagna removed from hot-holding at 11:00 am must be discarded by 3:00 pm to ensure safety.
Temperature Monitoring
- Check the temperature of hot-held food at least every 4 hours to maintain safety.
Self-Service Area Contamination Risks
- Allowing customers to reuse plates can contaminate food in self-service areas.
Food Handling Practices
- It is acceptable to handle chopped potatoes for soup with bare hands, as they are not considered ready-to-eat foods.
Dishwashing Protocol
- The first task when preparing to wash dishes in a three-compartment sink is cleaning and sanitizing the sinks and drain boards.
Sanitizer Use
- When transferring sanitizer to a spray bottle, it must be clearly labeled with the common name of the chemical for safety.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge on food safety with these flashcards from ServSafe Chapter 3. This quiz will cover key concepts including pathogen growth, TCS foods, and safe storage temperatures. Perfect for students and professionals in the food service industry.
