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Servsafe Final Exam Part 2
This deck covers key concepts from the Servsafe final exam, focusing on food safety practices, temperature guidelines, and employee health protocols.
Gloves must be changed every ___ hours or when starting a new task
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Key Terms
Term
Definition
Gloves must be changed every ___ hours or when starting a new task
4
The only jewelry allowed is a ___
Plain wedding band
Employees with a sore throat with a fever should be ___ from working with or around food
Restricted
Employees with active Jaundice, diarrhea or vomiting should be ___ from working with or around food
Excluded
If employees are diagnosed with Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus you should
Contact the health department
Thermometers should be ____ before each shift to ensure accuracy
Calibrated
Related Flashcard Decks
| Term | Definition |
|---|---|
Gloves must be changed every ___ hours or when starting a new task | 4 |
The only jewelry allowed is a ___ | Plain wedding band |
Employees with a sore throat with a fever should be ___ from working with or around food | Restricted |
Employees with active Jaundice, diarrhea or vomiting should be ___ from working with or around food | Excluded |
If employees are diagnosed with Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus you should | Contact the health department |
Thermometers should be ____ before each shift to ensure accuracy | Calibrated |
A bimetallic stemmed thermometer should be immersed in the product from the tip to the end of the | Sensing area |
An infrared thermometer cannot be used to take the ___ temperature | Internal |
___ probe is used for internal temperature of food | Penetration |
___ probe is used for liquids | Immersion |
___ probe is used for surface | Surface |
T or F: Glass thermometers can be used to measure food temperatures | False |
A ___ has been inspected and meets all applicable local, state, and federal laws | Approved Supplier |
Cold TCS foods must be delivered at ___ | 41F or lower |
Live Shellfish and Shell eggs must be delivered at | 45F or lower |
Hot TCS foods must be delivered at ___ | 135F or higher |
Frozen foods must be delivered | Frozen solid |
Name of food and expiration date | All packaging and containers should be labeled with |
____ must be set at 39F or lower | Refrigerators |
Cool food to ___ before placing in refrigerator | 70F |
___ areas should be kept at 50-70F with a relative humidity of 50-60% | Dry storage |
Food in dry storage should at least be __ inches off the ground | 6 |
Fresh meat, poultry, fish and dairy products should be stored at | 41F or lower |
The shell stock identification tags must be kept for ___ from the date the last one was sold or served | 90 days |
___ should not be washed before storage because it increases chances of ___ | washed, mold |