ServSafe Pt4 - Temperature & Cross-contamination

Multiple Choice

Which hamburger is cooked to the wrong temperature

• 155 F

• 145 F

Open Ended

Why is it important to follow the manufacturer's instructions when cooking packaged food, especially when adding these foods to ready-to-eat dishes?

Multiple Choice

Which of the following groups is considered at higher risk for foodborne illness?

• Elderly people

• Teenagers

• Healthy adults

• Athletes

Open Ended

Why are these people of higher risk?

Multiple Choice

What does TCS mean?

• Temperature Check, Clock Awareness, & Safety Zones

• Time/temperature & Control for Safety

• Think, Clean, & Sanitize

• Tools, Cleanliness, & Sanitation

Multiple Select

Which of the following are guidelines for cooking TCS food in microwaves?

• Cover the food

• Rotate or stir halfway through cooking

• Let food stand for two minutes

• Check temperature in two places

Multiple Choice

What is the minimum internal temperature to which meat, seafood, poultry, and eggs should be cooked in a microwave?

• 165°F (74°C)

• 145°F (63°C)

• 155°F (68°C)

• 125°F (52°C)

Multiple Choice

At what temperature should hot TCS food be held?

• 135°F (57°C) or higher

• 120°F (49°C) or higher

• 100°F (38°C) or higher

• 150°F (66°C) or higher

Open Ended

Explain why it is important to avoid cooling large amounts of hot food in a cooler and describe a safer alternative method.

Open Ended

What is wrong with the way the food is being cooled in the previous image?

Multiple Choice

Which stew was cooled correctly?

• A. Pot of stew that was cooled from 135°F to 70°F (57°C to 21°C) in two hours, and to 41°F (5°C) in the next four hours.

• B. Pot of stew that was cooled from 135°F to 70°F (57°C to 21°C) in four hours, and to 41°F (5°C) in the next two hours.

• C. Pot of stew that was cooled from 135°F to 41°F (57°C to 5°C) in six hours.

• D. Pot of stew that was cooled from 135°F to 70°F (57°C to 21°C) in three hours, and to 41°F (5°C) in the next three hours.

Multiple Select

Which of the following are correct procedures for reheating TCS food for hot-holding?

• Heat TCS food to an internal temperature of 165°F (74°C) for 15 seconds.

• The food must reach 165°F (74°C) within two hours.

• Heat commercially processed ready-to-eat food to at least 135°F (57°C).

• Food reheated and served immediately can be reheated to any temperature.

Open Ended

Why is it unsafe to use hot-holding equipment to reheat food, and what should you do instead?

Multiple Choice

Which of the following is a reason to reject a nonfood item upon delivery?

• Packaging is dirty or discolored.

• Packaging is brightly colored.

• Packaging is labeled correctly.

• Packaging is made of plastic.

Multiple Select

When receiving food, which of the following are reasons to reject the delivery?

• Dirty or damaged packaging (tears, holes, punctures)

• Cans that are dented, rusty, or have swollen ends

• Water-stained or leaking packages

• Packaging is colorful

Open Ended

What is wrong with the image on the previous slide?

Multiple Choice

What is one reason you should never use old chemical containers to store food?

• They are not big enough for food storage.

• They may contain harmful residues that contaminate food.

• They are too expensive to use for food.

• They are difficult to clean.

Open Ended

What is wrong with the way the food was stored in the previous image?

Multiple Choice

Why is it important to store raw and ready-to-eat foods separately?

• To keep the refrigerator organized

• To prevent cross-contamination between raw and ready-to-eat foods

• To save space in the storage area

• To make food easier to find

Reorder

Reorder the following, left to right = Top to bottom

• Ready-to-eat foods

• Seafood

• Whole cuts of beef & pork

• Ground meat

• Whole poultry

1

2

3

4

5

• 1
• 2
• 3
• 4
• 5

Open Ended

What is wrong with the way the food has been stored on the previous slide.

Dropdown

Store food items at least

Select answer

​ inches off the ground.

Multiple Select

Which of the following items must be cleaned and sanitized to prevent cross-contamination when prepping food?

• Workstations

• Cutting boards

• Utensils

• Equipment

Open Ended

When using the same table, how can you prevent cross-contamination between raw meat and ready-to-eat food?

Multiple Choice

Which of the following is NOT a recommended practice to prevent cross-contamination of produce?

• Keep unwashed and ready-to-eat fruits and vegetables separate from raw meat, poultry, and seafood.

• Wash produce before use.

• Wash produce in water colder than the food.

• Clean and sanitize the prep sink and work area before starting.

Multiple Choice

Which situation is unsafe?

• A. Bob debones raw chicken on a white cutting board. He immediately uses the same knife and cutting board to dice onions.

• B. Mary trims a raw roast on a red cutting board. She washes her hands and puts on new gloves. Then she uses a new knife to slice tomatoes on a green cutting board.

• C. Ted preps salads from 8:00 a.m. to 9:00 a.m. He cleans and sanitizes the prep table and the knife and cutting board. Mary filets raw fish on the same prep table at 9:30 a.m.

Multiple Choice

The image before helps prevent cross-contamination

• True

• False

Open Ended

What are three important steps to prevent cross-contamination in a self-service area?

Open Ended

What is wrong with the previous image?

Open Ended

Why is it important not to let customers refill their dirty plates or use dirty utensils in a self-service area?

Open Ended

What is wrong with the previous image?

Open Ended

What is wrong with the previous image?

Multiple Select

Which of the following are correct practices to prevent cross-contamination when handling dishes and glassware?

• Hold dishes by the bottom or edge.

• Hold glasses by the rim.

• Hold glasses by the stem.

• Touch parts of dishes that come in contact with food.

Open Ended

What is wrong with the previous image?

Open Ended

What is wrong with the previous image and why?

Open Ended

What is wrong with the previous image and why?

Open Ended

What is wrong with the previous image and why?

Open Ended

Why is it important to follow manufacturer’s instructions when cooking packaged food, especially when adding these foods to ready-to-eat dishes?

Open Ended

Do you have any questions?