SERVSAFE 2023 FINAL EXAM WITH
ANSWERS.
what acronym reminds us of what is needed for the growth of microorganisms and what
does each letter stand for? - FATTOM (food, acidity, temperature, time, oxygen and
moisture)
Define the requirements for the designation "foodborne-infection" - a person eats food
containing pathogens, when then grow in the intestines and cause illness
list different ways in which the temperature of food items can be checked - - Bimetallic
stemmed thermometers
- Thermocouples
- Thermistors
what conditions indicate that a shipment of whole chicken is unacceptable - purple or
green discoloration around the neck; dark wing tips (red
tips are acceptable)
stickiness under wings and around joints
Odor: abnormal, unpleasant odor
what are requirements for food items to be considered properly stored in a dry storage
area - - Out of sunlight
- 6in off the ground
- 50 - 70 degrees
- 50% - 60% humidity
order of storage - cooked ready to eat, whole fish, roasts and meats, ground meats,
poultry
proper methods for thawing food - in the fridge @ under 41 degrees, apart of the
cooking process, under 70 degree water, microwave
list the steps in order for cooling potentially hazardous food - a. Food must be cooled
from:
i. 135° F to 70° F (57° C to 21° C) within two hours, and then from
ii. 70° F to 41° F (21° C to 5° C) or lower in the next four hours
when reheating leftover food for hot holding, they should be reheated to at least - 165
within 2 hours
what hazard is associated with allowing customers to reuse plates for refills - cross
contamination
ANSWERS.
what acronym reminds us of what is needed for the growth of microorganisms and what
does each letter stand for? - FATTOM (food, acidity, temperature, time, oxygen and
moisture)
Define the requirements for the designation "foodborne-infection" - a person eats food
containing pathogens, when then grow in the intestines and cause illness
list different ways in which the temperature of food items can be checked - - Bimetallic
stemmed thermometers
- Thermocouples
- Thermistors
what conditions indicate that a shipment of whole chicken is unacceptable - purple or
green discoloration around the neck; dark wing tips (red
tips are acceptable)
stickiness under wings and around joints
Odor: abnormal, unpleasant odor
what are requirements for food items to be considered properly stored in a dry storage
area - - Out of sunlight
- 6in off the ground
- 50 - 70 degrees
- 50% - 60% humidity
order of storage - cooked ready to eat, whole fish, roasts and meats, ground meats,
poultry
proper methods for thawing food - in the fridge @ under 41 degrees, apart of the
cooking process, under 70 degree water, microwave
list the steps in order for cooling potentially hazardous food - a. Food must be cooled
from:
i. 135° F to 70° F (57° C to 21° C) within two hours, and then from
ii. 70° F to 41° F (21° C to 5° C) or lower in the next four hours
when reheating leftover food for hot holding, they should be reheated to at least - 165
within 2 hours
what hazard is associated with allowing customers to reuse plates for refills - cross
contamination
