ServSafe Cheat Sheet

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  1. What are the three types of hazards and give an example of each
    • Chemical (ex. bleach)
    • Physical (ex. finger nail)
    • Biological (ex. bacteria, toxins, fungi, pathogens)
  2. 5 steps of handwashing
    • 1. wet hands and arms with at least 100*F water
    • 2. apply soap
    • 3. scrub hands and arms vigorously for 10-15 seconds
    • 4. rinse hands and arms thoroughly
    • 5. dry hands and arms
  3. Seven HACCP Principles in order (on exam)
    • 1. Analyze Hazards
    • 2. Determine CCPs
    • 3. Establish Critical Limits
    • 4. Establish Monitoring Procedures 
    • 5. Identify Corrective Actions
    • 6. Verify That the System Works
    • 7. Establish Procedures for Record Keeping
  4. What is the difference between cleaning and santizing?
    • Cleaning removed food and dirt
    • Sanitizing reduces pathogens and bacteria
  5. Big 6 Pathogens (HENSSS)
    • Hepatitis A
    • E. Coli (shiga toxin producing)
    • Norovirus
    • Shigella
    • Salmonella Spp.
    • Salmonella Non-typhoid (NTS)
  6. CDC top 5 risk factors
    • 1. Purchasing from unsafe suppliers
    • 2. Failing to cook adequately
    • 3. Holding food at unsafe T
    • 4. Contaminated equipment
    • 5. Practicing poor personal hygiene
  7. What is the most common cause of food borne illness?
    Practicing poor personal hygiene
  8. Temperature danger zone
    41-135* F
  9. Most dangerous section of the danger zone
    70-125* F
  10. Hot holding temperature
    135*F or higher
  11. Cold holding temperature
    41* or lower
  12. Cooling instructions
    135-41*F or lower within in 6 hours

    Example: 135-70 within two hours, 70-41 within 4 hours= 6 hours total
  13. Boiling point calibration temperature
    212*F (100*C)
  14. Dishwashing machine hot water sanitizing temperature
    180*F
  15. Hot water for sanitizing temperature
    171*F
  16. Dishwashing temperature
    110*F
  17. Hand washing temperature
    100*F
  18. Running water for thawing temperature
    70*F
  19. Ice-point calibration temperature
    32*F
  20. Minimum internal cooking temperature for:

    poultry, stuffed, microwave and dishes that have  previously cooked TCS foods (reheated)
    165*F
  21. Minimum internal cooking temperature for:

    ground meat, injected meat, hot held shell-eggs, mechanically tenderized meat, ratites (ostrich), ground seafood
    155*F
  22. Minimum internal cooking temperature for:


    seafood, steaks/chops of pork, beef, veal, and lamb, serve immediately shell-eggs, commercially raised game and roasts of pork, beef, veal and lamb
    145*F
  23. Minimum internal cooking temperature for:

    Fruit and vegetables, grains, legumes that will hot-held for service
    135*F
  24. Food defense ALERT
    • A: assure
    • L: look
    • E: employers
    • R: report
    • T: threats
  25. FATTOM conditions for bacteria to best grow
    • Food
    • Acidity
    • Time
    • Temperature
    • Oxygen
    • Moisture (high risks moisture content of 0.85-1)
  26. Flow of food (9 steps)
    • Purchasing
    • Receiving
    • Storing
    • Preparation
    • Cooking
    • Holding
    • Cooling
    • Reheating
    • Serving
  27. Big 8 allergens
    • Milk
    • Eggs
    • Soy
    • Peanuts
    • Tree nuts (almonds, walnuts, etc)
    • Fish (bass, flounder, cod)
    • Crustaceans (shellfish, lobster, shrimp, crab)
    • Wheat
  28. Toxin found in barracuda, amberjack, grouper, snapper
    Cigutara
  29. Toxin found in tuna, mackrel, mahi mani, bonito
    Histamine

Card Set Information

Author:
arikell
ID:
330806
Filename:
ServSafe Cheat Sheet
Updated:
2017-04-26 17:41:49
Tags:
servsafe
Folders:

Description:
FSM Final Matieral
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