ServSafe Chapter 3 Flashcards

Pathogens are likely to grow well in a meat stew that is?

Which is a TCS food?

Cut melons should be stored at what internal temperature?

Why are preschool-age children at a higher risk for foodborne illnesses?

What is one factor that affects the growth of bacteria in food?

Using one set of cutting boards for raw poultry and another set for ready-to-eat food reduces the risk of?

Peanuts and soy products are two possible food items that can be dangerous for people with?

Wheezing and hives are symptoms of?

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?

How often must you check the temperature of hot food that is being held with temperature control?

Which action could contaminate food at a self-service area?

Which food item may be handled with bare hands?

When preparing to wash dishes in a three-compartment sink, what is the first task?

When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the?

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.

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.