Servsafe Food Handler Study Guide Rated A+

time-temperature abuse {Ans: food out to long in temperature that promotes growth; means you left it out in the temperature danger zone too long}handwashing sinks must only be used for... {Ans: handwashing!}165 degrees for 15 seconds {Ans: ...is what to cook the following foods at to kill bacteria -Poultry -stuffing made with meat, fish, poultry -stuffed meat, seafood, poultry, pasta}Sanitizing {Ans: reduces pathogens on a surface to safe levels.}All TCS foods should be stored at what temperature? {Ans: Hot foods at 135F or higher Cold foods at 41F or lower}Biological contamination {Ans: usually a living microscopic contaminant; bacteria, virus, fungi, parasite}cross contamination {Ans: pathogens transferred from one surface to another}135 degrees or higher {Ans: Hot TCS food should be kept at this temp or higher!}8 main food allergens {Ans: milk, eggs, fish, shellfish, wheat, soy, peanuts, treenuts}What should a label on food stored include? {Ans: Name of the food, Date by when it should be sold, eaten, or thrown out}contamination {Ans: presence of harmful substance in food}Methods of thawing {Ans: -fridge for a couple of days -cool water bath -microwave: immediately cook afterwards *note some foods can be