ServSafe Food Handler Assessment Flashcards
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Describe the two-stage cooling process for cooked TCS food.
Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 more hours — 6 hours total.
Minimum internal cooking temperature for poultry and stuffed items?
165°F for one second.
Minimum internal cooking temperature for ground meat?
155°F for 17 seconds.
At what temperatures must hot and cold TCS food be held?
Hot TCS food at 135°F or higher; cold TCS food at 41°F or lower.
What is the proper handwashing procedure?
Use a designated handwashing sink for at least 20 seconds with soap and warm running water.
How many questions are on the ServSafe Food Handler Assessment, and what score do you need to pass?
40 questions; you must score at least 75% to earn the Certificate of Achievement.
How long is the ServSafe Food Handler Certificate of Achievement recognized?
For a three-year period.
What is the temperature danger zone, and why does it matter?
41°F to 135°F — the range where pathogens grow most rapidly, so TCS food should spend as little time in it as possible.
What is the maximum total time TCS food may spend in the danger zone?
No more than four hours total; food held longer must be discarded.
When must a food handler be excluded from working with food?
With vomiting, diarrhea, or jaundice, or when diagnosed with Salmonella, Shigella, E. coli, Hepatitis A, or Norovirus.
How is cross-contamination prevented?
Separate raw and ready-to-eat foods, use separate equipment, and clean and sanitize surfaces.
Name the major food allergens (the "Big Nine").
Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame.
What counts as acceptable ID when checking a customer's age for alcohol service?
A valid, unexpired government-issued photo ID — driver's license, state ID card, passport, or military ID.
What are common signs of intoxication, and what actually lowers blood alcohol concentration?
Signs: slurred speech, impaired balance, glassy or bloodshot eyes, lowered inhibitions or aggression. Only time reduces BAC — food and water don't.
What are dram shop laws?
Laws under which an establishment can be held legally liable for injuries caused by a patron served while visibly intoxicated or who was a minor.
Describe the two-stage cooling process for cooked TCS food.
Cool from 135°F to 70°F within 2 hours, then 70°F to 41°F within 4 more hours — 6 hours total.
Minimum internal cooking temperature for poultry and stuffed items?
165°F for one second.
Minimum internal cooking temperature for ground meat?
155°F for 17 seconds.
What are the holding temperatures for hot and cold TCS food?
Hot: 135°F or higher. Cold: 41°F or lower.
How should hands be washed properly?
At a designated handwashing sink for at least 20 seconds with soap and warm running water.
When must a food handler be excluded from working with food?
When they have vomiting, diarrhea, or jaundice, or are diagnosed with Salmonella, Shigella, E. coli, Hepatitis A, or Norovirus.
How is cross-contamination prevented?
Separate raw and ready-to-eat foods, use separate equipment, and clean and sanitize surfaces.
Name the major food allergens (the "Big Nine").
Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame.
What counts as acceptable ID when serving alcohol?
A valid, unexpired government-issued photo ID — driver's license, state ID card, passport, or military ID.
What are common signs of intoxication?
Slurred speech, impaired balance, glassy or bloodshot eyes, and lowered inhibitions or aggressive behavior.
What are dram shop laws?
Laws under which an establishment can be liable for injuries caused by a patron served while visibly intoxicated or a minor.
Can coffee, food, or water sober up an intoxicated guest?
No — you can offer food and water, but only time reduces blood alcohol concentration.
ServSafe Food Handler Assessment: how many questions, passing score, and how long is the certificate valid?
40 questions; must score at least 75% to pass; certificate is recognized for three years.
How long is the ServSafe Food Handler certificate recognized?
3 years.
Temperature danger zone
41°F to 135°F — the range in which pathogens grow most rapidly.
How long can TCS food stay in the temperature danger zone before it must be thrown out?
No more than 4 hours total; food held longer must be discarded.
Two-stage cooling rule for cooked TCS food
Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 more hours — 6 hours total.
Minimum internal cooking temperature for poultry and stuffed items
165°F for 1 second.
Minimum internal cooking temperature for ground meat
155°F for 17 seconds.
Hot-holding temperature for TCS food
135°F or higher.
Cold-holding temperature for TCS food
41°F or lower.
Proper handwashing procedure
Wash at a designated handwashing sink for at least 20 seconds using soap and warm running water.
Which symptoms mean a food handler must not work with food?
Vomiting, diarrhea, or jaundice.
Which diagnosed illnesses keep a food handler from working with food?
Salmonella, Shigella, E. coli, Hepatitis A, or Norovirus.
How do you prevent cross-contamination?
Separate raw and ready-to-eat foods, use separate equipment, and clean and sanitize surfaces.
Name the major food allergens (the "Big Nine").
Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame.
What is the temperature danger zone?
41°F to 135°F — the range in which pathogens grow most rapidly.
How long can TCS food stay in the danger zone before it must be thrown out?
No more than four hours total. Food held longer must be discarded.
What is the two-stage cooling method for cooked TCS food?
Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 more hours — 6 hours total.
Minimum internal cooking temperature for poultry and stuffed items?
165°F for one second.
Minimum internal cooking temperature for ground meat?
155°F for 17 seconds.
At what temperatures must hot and cold TCS food be held?
Hot TCS food at 135°F or higher; cold TCS food at 41°F or lower.
What are the requirements for proper handwashing?
Wash in a designated handwashing sink for at least 20 seconds using soap and warm running water.
When must a food handler be kept from working with food?
When they have vomiting, diarrhea, or jaundice, or are diagnosed with Salmonella, Shigella, E. coli, Hepatitis A, or Norovirus.
How do you prevent cross-contamination?
Separate raw and ready-to-eat foods, use separate equipment, and clean and sanitize surfaces.
Name the major food allergens (the "Big Nine").
Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame.
How many questions are on the ServSafe Food Handler Assessment?
40 questions, and the test is non-proctored.
What score do you need to pass the ServSafe Food Handler Assessment?
At least 75% to receive the Certificate of Achievement.
How long is the ServSafe Food Handler certificate recognized?
Three years.
What counts as acceptable ID when checking a guest's age for alcohol service?
A valid, unexpired government-issued photo ID — such as a driver's license, state ID card, passport, or military ID.
What is the only thing that reduces a person's blood alcohol concentration?
Time. Servers can offer food and water, but only time lowers BAC.
How many questions are on the ServSafe Food Handler Assessment?
40 questions; it is a non-proctored test.
What score do you need to pass the ServSafe Food Handler Assessment?
At least 75% to receive the Certificate of Achievement.
How long is the ServSafe Food Handler Certificate recognized?
Three years.
What is the temperature danger zone?
41°F to 135°F — the range where pathogens grow most rapidly.
How long can TCS food stay in the temperature danger zone before it must be thrown out?
No more than 4 hours total; food held longer must be discarded.
What is the two-stage cooling rule for cooked TCS food?
Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 more hours — 6 hours total.
Minimum internal cooking temperature for poultry and stuffed items?
165°F for one second.
Minimum internal cooking temperature for ground meat (like a hamburger patty)?
155°F for 17 seconds.
At what temperatures must hot and cold TCS food be held?
Hot: 135°F or higher. Cold: 41°F or lower.
What are the requirements for proper handwashing?
Use a designated handwashing sink for at least 20 seconds with soap and warm running water.
What is the temperature danger zone, and why does it matter?
41°F to 135°F — the range where pathogens grow most rapidly.
How long can TCS food stay in the danger zone before it must be discarded?
No more than four hours total; food held longer must be discarded.
How many questions are on the ServSafe Food Handler Assessment?
40 questions; the assessment is non-proctored.
What score do you need to pass the ServSafe Food Handler Assessment?
At least 75% to earn the Certificate of Achievement.
When must a food handler be excluded from working with food?
When they have vomiting, diarrhea, or jaundice, or are diagnosed with Salmonella, Shigella, E. coli, Hepatitis A, or Norovirus.
Name three ways to prevent cross-contamination.
Separate raw and ready-to-eat foods, use separate equipment, and clean and sanitize surfaces.
What are the nine major food allergens?
Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame.
What counts as acceptable ID when serving alcohol?
A valid, unexpired government-issued photo ID — driver's license, state ID card, passport, or military ID.
What is the only thing that reduces a person's blood alcohol concentration?
Time. Servers can offer food and water, but only time lowers BAC.