Servsafe Chapter 8
Chapter 8 of Servsafe Manager
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Topics of this game:
- The two biggest hazards when prepping food are cross-contamination and
- A food handler took out a hotel pan of tuna salad to make two dozen tuna sandwiches. what error was made?
- What guidelines should be followed when using additives during food preparation?
- Food that has become unsafe should be thrown out unless
- When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that have been held longer than
- How should pooled eggs be handled to keep them safe?
- Why are overloading fryer baskets a food safety risk?
- What guidelines should be followed when handling ice to keep it safe?
- What is the required minimum internal cooking temperature for seafood
- What is the required minimum internal cooking temperature for poultry?
- What is the required minimum internal cooking temperature for ground beef?
- What is the required minimum internal cooking temperature for rice that will be hot help for service?
- What is the required minimum internal cooking temperature for a pork roast?
- What temperature must meat be cooked to if it will be cooked in a microwave?
- Eggs were placed in a covered dish and cooked in a microwave oven. Halfway through cooking, the eggs were stirred, and once finished were left to stand for 30 seconds before being checked with a thermometer in two places. What mistake was made?
- What should be done if the menu includes TCS items that are raw or undercooked?
- What temperature must partially cooked food reach when it is reheated?
- A food handler is cooling chicken soup for dinner service. After two hours, the soup's temperature has decreased from 135F to 80F. What should the food handler do next?
- Food being cooled must pass quickly through which temperature range to reduce pathogen growth?
- What is the maximum cooling time for TCS food?
- How does the density of food affect cooling?
- What is the first step in cooling a large pot of hot meat sauce?
- When reheating turkey chili for hot holding, what is the minimum temperature that the chili must reach?
- What temperature must TCS food for immediate service be reheated to
- What temperature must commercially processed and packaged ready to eat food be reheated to?
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