ServSafe Food Storage & Temperature Control Flashcards

What is the proper way to cool a large pot of soup from 135°F to 41°F?

Answer: Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours

ServSafe's two-stage cooling requires food to go from 135°F to 70°F in 2 hours, then from 70°F to 41°F in the next 4 hours.

Which method is NOT an approved rapid-cooling technique for food?

Answer: Leaving food on the counter at room temperature

Leaving food at room temperature is never an approved cooling method because it keeps food in the danger zone too long.

A date label on refrigerated ready-to-eat food should include which information?

Answer: The date it must be used by

Use-by date labels on ready-to-eat potentially hazardous foods help staff ensure food is discarded after 7 days.

At what temperature should a freezer be maintained to keep food safely frozen?

Answer: 0°F (-18°C) or below

Freezers should be maintained at 0°F (-18°C) or below to keep food solidly frozen and prevent bacterial growth.

Which food should be stored ABOVE raw ground beef in a refrigerator?

Answer: Whole intact pork roast

Whole intact cuts of pork have a lower required cooking temperature (145°F) than ground beef (155°F), so they are stored above ground beef.

What is the correct thawing method for large frozen food items according to ServSafe?

Answer: In a refrigerator at 41°F or below

The safest way to thaw food is under refrigeration at 41°F or below, which keeps the food out of the danger zone throughout the process.