ServSafe Ch 8

Which is not a general preparation practice?

• Using clean and sanitized equipment

• Using organic foods

• Only using approved additives

• Only removing small quantities of food

When thawing food under running water the temperature should be

• 41*

• 70*

• 135*

• 165*

What is not an approved way to thaw food?

• Under refrigeration

• On the counter

• In the microwave

• As part of the cooking process

Salads that contain TCS foods must not use leftovers that has exceeded how many days

• 3

• 5

• 7

• 9

ROP

• Reduced Oxygen Packaging

• Retail Oxidized Packaging

• Reused Oiled Packaging

• Reduced Opening Packaging

What is not a correct guideline of using batters and breading

• Prep in small amounts

• Throw out unused batter

• Cook coated food thoroughly

• Save extra in a tightly sealed container

Variances are needed if

• Juice is packaged on site

• Meat is cooked

• Organic vegetables are used

• Workers are under 18

Tea is heated til what temp?

• 135

• 155

• 165

• 175

Chicken is cooked til what temp?

• 135

• 145

• 155

• 165

Ground meat is cooked til what temp?

• 135

• 145

• 155

• 165