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13 SERVSAFE Study Guide 100 Questions & Answers 1.what can you get from raw meat ?ANS E. Coli 2.FDA defense tool
ANS A.L.E.R.T
A(Assure)L(Look)E(Employers)R(Re- ports)T(Treat) 3.What does the T in ALERT mean?ANS treat 4.what color is the cutting board for veggies?ANS green 5.what color is the cutting board for raw meat ?ANS red 6.what should you clean and sanitize after each task ?ANS work surfaces, equipment, and utensils 7.What is the Danger Zone?
ANS 41 – 135 1 / 2
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13 8.What is the Danger Danger Zone>
ANS 70 – 120
9.how do you prevent time- temp abuse?ANS regularly record temperatures and the times they are taken.
10.what are infrared thermometers used for?ANS used to surface temperature of food and equipment 11.registering tape ANS indicates the highest temp. reached during use
- what do you do when using thermometers ?
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ANS wash, rinse, sanitize, and air-dry before and after using them.
13.Cold TCS food should be received at ...ANS 41 degrees or lower 14.When should you use ice as an ingredient to keep food cool ?ANS never 15.When should you use a glass or hands as an ice scooper ?ANS never.
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