In order from left to right, what should be placed in a three-compartment sink for manual dishwashing?

Explanation: All of these are considered to be an imminent health hazard because they pose a significant threat to health that needs to be corrected immediately.When faced with one of these situations you must determine if there is a significant risk to the safety of the food. If you determine that the risk is significant, all food preparation and service must be stopped, and your local regulatory authority must be notified.After taking corrective action you will need written permission from your regulatory authority before you can resume food preparation and service.

Explanation: Prevention is critical when dealing with pests because once there is an infestation, it can be difficult to deal with.Deny pests access to the operation. Pests can enter the establishment with deliveries. Inspect all packages for signs of pests. Chewing, nesting debris, insect parts (wings, legs) and feces are signs of pests. If signs of pests are found, the delivery should be rejected.Holes in the wall or ceiling should be repaired quickly. Windows and vents should be covered with screens. Install self-closing doors or air-curtains. An "air-curtain" is large fans installed above and below the entryway creating a blast of wind that people can walk through but flying insects cannot fly through.Deny pests food water and shelter by throwing out garbage often. Store recyclables in clean pest-proof containers. Clean up spills quickly and do not allow water to accumulate on floors or in sinks, etc.Always work with a licensed pest control operator (PCO) if an infestation is suspected. Poisonous or toxic materials should only be applied by a certified applicator.

Explanation: As long as the food was previously cooked and cooled properly, and as long as it will be immediately served, it does not need to be reheated.But if the food will be hot-held before service, it needs to be cooked to a minimum internal temperature of 165°F.

Explanation: Hot-held and cold-held TCS foods have different allowances for the amount of time that they can remain in the temperature danger zone (41°F to 135°F) before they must be served or thrown out.Hot-held TCS foods are only allowed to remain in the temperature danger zone for 4 hours.But cold-held TCS foods are allowed to remain in the temperature danger zone for 6 hours.This is because microorganisms multiply the most rapidly between the temperatures of 70°F - 125°F. Hot foods are likely to have been exposed to that temperature range longer than cold foods.

A dish that includes previously cooked TCS food as an ingredient should be cooked to 165°F. There is no time requirement - it only needs to reach this temperature for a moment. But, if you're taking previously cooked TCS food from the cooler for immediate service to a guest, and as long as it was cooked and cooled correctly, it can be served at any temperature. However, if the previously cooked TCS food will be hot-held for service it must be cooked to 165°F. Other foods that should be cooked to 165°F (74°C) for <1 second (Instantaneous):
- Poultry—including whole or ground chicken, turkey, or duck
- Stuffing made with fish, meat, or poultry
- Stuffed meat, seafood, poultry, or pasta
- Dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their required minimum internal temperatures)

Explanation: ServSafe recommends using an automatic dishwasher that measures water temperature, water pressure, and the concentrations of chemical cleaners and sanitizers.And information about the correct settings for these measurements should be posted on the machine.

Hot-held and cold-held TCS foods have different allowances for the amount of time that they can remain in the temperature danger zone (41°F to 135°F) before they must be thrown out. Hot-held TCS foods are only allowed to remain in the temperature danger zone for 4 hours. But cold-held TCS foods are allowed to remain in the temperature danger zone for 6 hours. This is because microorganisms multiply the most rapidly between the temperatures of 70°F - 125°F. Hot foods are likely to have been exposed to that temperature range longer than cold foods.

Explanation: Coolers and freezers are not designed to cool food quickly. All hot TCS food should be cooled before storage. If a pot of hot chili is placed in the cooler it could take several hours to cool down to 41°F or lower. And during that time it is likely to have been in the temperature danger zone for too long. Also, hot food could raise the temperature of the entire cooler/freezer and put all of the food inside at risk. Especially the foods stored near it. Here are some acceptable methods for cooling food: • Separate the food into smaller containers and place the containers in an ice-water bath. Stirring occasionally will speed up the cooling process. • An ice paddle is a hollow plastic paddle that can be filled with water and frozen. Then the paddle can be used to stir a large pot and cool it quickly. • Use ice or ice water as an ingredient for soups or stews. Plan ahead and use less water than the recipe calls for. Then add ice or ice water as the last step before storage. • A blast chiller is designed to cool large amounts of food quickly by blasting cold air across it. But most operations are not equipped with this device.

Explanation: The "Temperature Danger Zone" is the range of temperatures between 41°F and 135°F. Bacteria can grow in these temperatures, so we must limit the amount of time that food is allowed to remain within this range.It's important for you to memorize this temperature range. Because if you memorize this temperature range, it will be easier to answer several other questions that could appear on your ServSafe exam.Hot TCS foods should be hot-held at 135°F or higher. And a delivery of hot TCS food should also be at least this temperature or higher.Cold TCS food should be held at 41°F or lower. A cold storage unit should be set to this temperature or lower. And most cold TCS food (except shellfish, milk, and shell eggs) should be received at this temperature or lower.There is a similar temperature range that could appear on the ServSafe exam, and it's between 70°F and 125°F. This is not the Temperature Danger Zone. This is the range of temperatures where bacteria grow the most rapidly.Note: The United States Department of Agriculture (USDA) and the Food Safety and Inspection Service (FSIS) use slightly different ranges of temperature for their Temperature Danger Zones. The USDA uses 40°F - 140°F and the FSIS uses 41°F - 145°F. This has caused a lot of confusion, but that information is not important for your exam and should be ignored. The ServSafe Temperature Danger Zone is 41°F to 135°F and that is what should be memorized for your exam.

Aside from the accidental causes of foodborne illness, there is also the risk of deliberate actions taken by some people. A disgruntled employee could want to harm the reputation of a company. Or a business could be intentionally sabotaged by a competitor. There is also the possibility of terroristic motivations. The ALERT acronym refers to the following:
"Assure" that your products come from safe sources.
"Look" and monitor the security of products in the facility.
"Employees" should be vetted, know who they are.
"Report" suspicious behavior to your supervisors.
"Threats" should be identified, and you should know who to contact if something suspicious happens.

Jaundice is sometimes caused by Hepatitis A which is contagious and can be spread through food. Hepatitis A is of special concern because it is caused by a virus that may not be killed by regular cooking methods. It is also not curable and treatments are limited. If an employee appears to have yellowing of the skin or eyes, this could be jaundice. This symptom must be reported to your regulatory authority. If the symptom has been present for at least 7 days they must be excluded from the operation. That employee should not be allowed to return to work until they have a written release from a medical practitioner and permission from your regulatory authority.