Serv-Safe Exam information
Name 3 safety rules for
accepting deliveries.
 Temperature
of food is correct
 Items are labeled and dated
 Items have not been in the danger zone
for more than 2 hours
 Reject them if they are past due
 Look for possible contamination
 Schedule for non-busy times
 Check all items for cleanliness
List the steps in the flow of
operations.
1.
2.
3.
4.
5.
6.
7.
8.
Receiving
Storing
Preparing
Cooking
Holding
Serving
Cooling
Reheating
What supports the growth
of microorganisms?
 Moisture
A
protein or carbohydrate food source
 Temperatures between 41- 135 F
 Low Acidity
 Examples


–
cut melons
Bread/ cooked meat
Define: FIFO
First
In – First out
Stock rotation
Use the items in the cupboards
that are in there before using
this ones that have just been
purchased.
Explain cross-contamination
 Cross
contamination is what happens
when bacteria from one food item are
transferred to another food item, often by
way of unwashed cutting boards or
countertops, as well as knives and other
kitchen tools, or even unwashed hands.
Cross contamination can in turn lead to
food poisoning
List the temperature for
freezing and refrigeration
Refrigerators
= 41 degrees
or below
Freezers = 0 degrees
List the Temperatures for
the following meats:
Fish –
Chicken and Other Poultry
Ground Beef (hamburger)
Beef, Pork and Lamb –
Steaks –
145 -165 – 155 – 145 - 145
Explain the procedure for
chilling hot food




Divide food into smaller amounts
Use a water bath
Keep put of the danger zone for more than 2
hours
It can cool on the counter for a short time
 Needs
to go from 135 degrees to 70
degrees within 2 hours and 70 degrees to
41 degrees or lower within 4 hours for a
total of 6 hours
What is the temperature for holding hot food?
What is the temperature for holding cold food?
135
degrees and above
41 degrees and below
True or False
It is safe to use food 1 week after
the expiration date?
False
they are there for a
reason. Read and listen to
the dates. There may be a
sell by date and an
expiration date. Both are
equally important
List 3 major factors that cause
food to become unsafe…
 Cross-contamination
 Poor
personal hygiene
 Receiving food at unsafe temperatures
 Hepatitis A Virus
 Purchasing food from an unknown source
Which 2 of the following can be
done by food preparation
workers:
 Nose
Ring
 Plain band ring
 Tongue Ring
 Watch
 Polish nails
 Short unpolished nails
 tatoo
Explain the procedure for a
sick food handler…
 E.Coli,
Shigelloses, and Salmonella should
be reported to local health officials
 They should be sent home from work
 People with headache can stay, but
vomiting must stay home
 They should seek medical attention in
necessary
List 4 foods that could have
possible allergens
 Peanuts
 Milk
 Wheat
 Eggs
 Peanut
Butter
 Cheese
How is a Bi Metallic Stemmed
Thermometer Calibrated?
 1st
insert the thermometer stem into a
container of ice water
 Then wait 30 seconds or until the
temperature indicator stops moving
 Finally adjust the thermometer until it
reaches 32 degrees F while it is still in the
ice bath
Explain how to carry a glass
to a customer…
 Use
a tray
 Never touch the top of the glass
 Lift around the bottom
 Set it to the left of the customer
List the 3 type of hazards and
give an example of each
Biological
– sneeze
Physical – broken glass
Chemical - Bleach