Questions and Answers
What is the minimum internal cooking temperature for chicken breast?
Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?
What thermometer is best suited to checking a dishwashing machine's final rinse temperature?
What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
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What should a food handler do with food after it is thawed in the microwave?
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What practice is useful for preventing Norovirus from causing foodborne illness?
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What should a server do after clearing a table?
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When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
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What temperature must cooked vegetables reach to be safely hot-held for service?
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What factors influence the effectiveness of a chemical sanitizer?
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What is the minimum internal cooking temperature for a veal chop?
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Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
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What must an operation do before packaging fresh juice on-site for later sale?
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Single-use gloves are not required when...
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A food handler is prepping a seafood dish using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
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A food handler has just finished storing a dry food delivery. Which step was done correctly?
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What is the purpose of hand antiseptic?
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Study Notes
Cooking Temperatures
- Chicken breast must reach a minimum internal cooking temperature of 165°F (74°C) for at least 15 seconds.
- Both cooked vegetables and hot-held foods must maintain a temperature of at least 135°F (57°C) for safety.
Food Safety in Specific Situations
- Soft boiled eggs should not be served in nursing homes due to safety concerns.
- Food handled by an ill food handler must be discarded to prevent foodborne illness.
Thermometers and Measurement
- A maximum registering thermometer is best for checking the final rinse temperature of dishwashing machines.
- Conventional cooking equipment should be used to cook food that has been thawed in the microwave.
Hygiene Practices
- Correct handwashing is essential to prevent Norovirus infections.
- After clearing a table, servers must wash their hands to maintain hygiene.
Food Transportation and Labeling
- Off-site food transportation requires proper labeling with use-by dates and times to ensure safety during transit.
Chemical Sanitizers
- The effectiveness of chemical sanitizers is influenced by concentration, temperature, contact time, pH, and water hardness. A test kit should be used to ensure strength.
Other Key Points
- Fresh juice must be packaged on-site for sale only after obtaining a variance.
- Single-use gloves are not necessary when washing produce.
- The use-by date of a mixed seafood dish is determined by the ingredient with the earliest date, which in this case is April 8.
- Proper food storage involves keeping food 4 inches off the floor and away from walls to prevent contamination.
- Hand antiseptics are used to lower pathogen levels on the skin, but do not replace the need for handwashing.
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Description
Prepare for your ServSafe certification with these flashcards that cover essential food safety and cooking temperature standards. Test your knowledge on the minimum cooking temperatures and safe food practices critical for food service operations. Ideal for anyone studying for the ServSafe exam.
