ServSafe Chapter 6 Flashcards

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Questions and Answers

What should be done to all work stations, cutting boards, and utensils to prevent cross-contamination?

Cleaned and sanitized

When removing food from the cooler, how much should you take out?

As much food as you can cook in a short period of time

What should be done with prepped food during storage?

Return it to the cooler and cook it as quickly as possible

Which of the following actions regarding food additives are correct? (Select all that apply)

Never use additives that are not approved by regulatory authorities Signup and view all the answers

What should be the presentation of food to customers?

Offered in a way that does not mislead customers Signup and view all the answers

What are corrective actions for unsafe food? (Select all that apply)

Throw out food exceeding time and temperature requirements Signup and view all the answers

What are 4 ways food can be safely thawed? (Select all that apply)

Running water at 70°F or lower Signup and view all the answers

What does ROP stand for?

Reduced-oxygen packaging Signup and view all the answers

How should produce be prepped to prevent cross-contamination?

Wash thoroughly, do not mix items while soaking or storing, and refrigerate fresh-cut produce Signup and view all the answers

What should be done with pooled eggs during preparation?

Handle them carefully and use pasteurized shell eggs or egg products for high-risk populations Signup and view all the answers

What should be done with leftover TCS salads?

It should have been cooked, held, and cooled correctly Signup and view all the answers

How long can food held at 41°F or lower be stored?

Seven days Signup and view all the answers

Ice can be used as an ingredient.

False Signup and view all the answers

What is a variance?

A document issued by regulatory authority that allows a regulatory requirement to be waived or changed Signup and view all the answers

What foods need variances?

Packaging fresh juice on-site, smoking food for preservation, and sprouting seeds or beans Signup and view all the answers

How do you check the temperatures of hot food?

Pick a thermometer that is the correct size for the food and check the temperature in the thickest part Signup and view all the answers

What is the minimum internal temperature for poultry?

$165$ for 15 seconds Signup and view all the answers

What is the minimum internal temperature for ground meat?

$155$ for 15 seconds Signup and view all the answers

What is the minimum internal temperature for seafood?

$145$ for 15 seconds Signup and view all the answers

What cooking method requires food to reach 165°F?

Cooking food in the microwave Signup and view all the answers

What are the steps for partial cooking during preparation?

Do not cook for longer than 60 minutes, cool immediately, freeze or refrigerate, heat to required temperature before selling or serving Signup and view all the answers

What must be noted on the menu if it includes TCS items that are raw or undercooked?

Disclosure Signup and view all the answers

What is important for serving high-risk populations?

Never serve raw seed sprouts, raw or undercooked eggs, meat, or seafood Signup and view all the answers

How should TCS foods be cooled?

From $135$ to $41$ or lower within $6$ hours Signup and view all the answers

What methods can be used for cooling food?

Using ice-water baths, blast chillers, and ice paddles Signup and view all the answers

What is the internal temperature to reheat food for hot holding?

$165$ for 15 seconds Signup and view all the answers

What temperature should commercially processed and packaged ready-to-eat food be reheated to?

At least $135$ Signup and view all the answers

Study Notes

Preventing Cross-Contamination

Equipment must be cleaned and sanitized at all workstations, cutting boards, and with utensils.
Only remove necessary food quantities from coolers for immediate cooking.
Prepped food should be returned to the cooler promptly to ensure food safety.
Use only additives approved by regulatory authorities; do not alter food appearance or use sulfites on raw produce.

Food Presentation and Safety

Food must be presented truthfully regarding appearance, quality, and color; avoid misleading practices.
Food deemed unsafe must be discarded unless it can be safely reconditioned; discard food if handled improperly or contaminated.

Safe Thawing Methods

Proper thawing involves refrigeration, running water (≤70°F), microwave, or cooking directly.

Reduced-Oxygen Packaging (ROP)

ROP refers to the method of food preservation by lowering oxygen levels, affecting growth of spoilage organisms.

Food Preparation Guidelines

Produce must be washed and stored properly to prevent cross-contamination; do not mix different items.
Handle pooled eggs cautiously; use pasteurized products for dishes that require minimal cooking.
Leftover TCS salads must be safely cooked and cooled before use.

Storing and Using Ice

Ice should be made from safe drinking water; avoid using ice as an ingredient, and ensure containers are sanitized.

Variance Requirements

Some food processes such as smoking, curing, and packaging fresh juice require regulatory variances for compliance with standard food safety regulations.

Temperature Checks for Food

Use appropriately sized thermometers to check hot food temperatures in the thickest part to ensure safety.

Minimum Internal Cooking Temperatures

Poultry, stuffed dishes, and TCS ingredients: 165°F for 15 seconds.
Ground and injected meats: 155°F for 15 seconds.
Seafood and whole cuts (steaks/chops): 145°F for 15 seconds.
Roasts: 145°F for 4 minutes.
Fruits, vegetables, grains: 135°F.

Microwave Cooking

Ensure food reaches 165°F; cover and rotate/stir halfway through cooking, allowing a 2-minute standing time afterward.

Partial Cooking Procedures

Food should not be cooked longer than 60 minutes during initial cooking; must cool down quickly to safe temperatures.

Consumer Advisories

TCS items that are raw or undercooked need disclosure on the menu; customers should be reminded of the risks associated with such foods.

Children’s menus must not include any raw or undercooked foods to avoid health risks.

Serving High-Risk Populations

Avoid serving raw seed sprouts, undercooked eggs, meat, or seafood to vulnerable groups.

Food Cooling Techniques

TCS foods must be cooled from 135°F to 41°F within 6 hours, ensuring safety and quality.

Reheating Food

Heat TCS food for hot holding to 165°F for 15 seconds; commercially processed foods should reach at least 135°F when reheated.

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Description

Test your knowledge on preventing cross-contamination with these ServSafe Chapter 6 flashcards. This quiz covers essential practices regarding equipment, quantity, and storage in food safety. Perfect for those preparing for the ServSafe certification exam.