Steaks or chops of commercially raised game should be cooked to what minimum internal temperature?

Explanation: TCS foods are foods that require "Time/Temperature Control for Safety". Nearly all foods naturally contain microorganisms that can cause foodborne illness. Many of these pathogens and microorganisms can be killed at high temperatures. This is why we cook food. Also, these microorganisms can multiply rapidly in certain temperatures. We must keep foods out of these temperatures as much as possible to limit their growth. Some types of food contain more pathogens than others. Or they may contain different varieties of pathogens that require different levels of heat to kill them. And some foods may contain low levels of harmless pathogens and may not need cooking at all. TCS foods contain dangerous pathogens that must be controlled with temperature or the amount of time that the food is allowed to remain in unsafe temperatures.

Explanation: Raw TCS food should not remain in the Temperature Danger Zone for more than 4 hours. After 4 hours it must be thrown out.Likewise, TCS food that is being hot-held for service, should not be allowed to drop into the Temperature Danger Zone for more than 4 hours. And if it does, it must be served or thrown out.But cold-held TCS food is different. Cold-held TCS food can remain in the Temperature Danger Zone for up to 6 hours before it must be served or thrown out.The reason cold-held TCS food is different is that it's less likely to have spent as much time within the temperature range where bacteria grow the most rapidly.The Temperature Danger Zone is a wide range of temperatures between 41°F and 135°F. But bacteria grow the most rapidly within the smaller range of 70°F and 125°F.Hot TCS food is held at 135°F or higher and cold TCS food is held at 41°F or lower. Hot food only has to drop 10°F before it enters the temperature range where bacteria grow the most rapidly. But cold TCS food has to rise 29°F before it enters that temperature range. This is why 6 hours is allowed for cold-held TCS food but only 4 hours is allowed for hot-held TCS food.Although raw TCS food is stored at 41°F or lower, it has not been cooked so the pathogens have not been killed yet. This is why raw TCS food is only allowed 4 hours in the Temperature Danger Zone.

Explanation: A roast is a large and thick cut of meat and requires the longest cooking time to ensure that it is cooked thoroughly. Roasts of pork, beef, veal, and lamb should be cooked to 145°F for 4 minutes.Roasts may also be cooked at lower temperatures if the time is increased accordingly, but it's not necessary to memorize these alternate times/temperatures for the ServSafe exam.If the roast is injected with flavoring then it it falls into a different category and should be cooked to an internal temperature of 155°F for 17 seconds.Foods that need to be cooked to 145°F (63°C) for 4 minutes: Roasts of pork, beef, veal, and lamb

Explanation: Cleaning supplies and tools should be stored in a designated area away from food or food contact surfaces. The storage area should be arranged in a way that makes it easy to clean, and it should also have the following:• A floor drain for dumping dirty water.• Hooks for hanging mops and brooms, etc.• A utility sink for cleaning the tools and filling buckets.• Good lighting so that the labels of the chemicals can be read easily.

Explanation: Shell eggs are eggs that are still in the shell as distinguished from dried or powdered eggs. There are 2 different cooking time/temperature requirements for shell eggs.If the shell eggs will be served immediately they only need to be cooked to 145°F for 15 seconds.But if the shell eggs will be hot-held for service they should be cooked to 155°F for 17 seconds.Other foods that should be cooked to 145°F (63°C) for 15 seconds: Seafood — including fish, shellfish, and crustaceans Steaks/chops of pork, beef, veal, and lamb Commercially raised game Shell eggs that will be served immediately

Explanation: Grease buildup in drains is a common problem in foodservice operations. The buildup can clog the drain and cause contaminated water to flood the establishment.A grease trap is a device that will capture grease and prevent it from clogging the drain.If used, a grease trap should be installed by a licensed plumber and cleaned regularly according to the manufacturer's instructions.

Explanation: A foodservice operation may hold or display TCS food without temperature control as long as they do the following:• Prepare written procedures and get written approval in advance by their regulatory authority• Maintain those procedures in the operation• Make sure those procedures are made available to the regulatory authority on requestThis topic has different guidelines in the current 7th Edition ServSafe Manager book. The guidelines in the book for this topic should be ignored because they have been revised through supplemental information due to changes in the FDA Food Code.For the purpose of ServSafe Manager exams issued in 2019 and 2020, the information above should be noted.The outdated information which has now been revised states that a foodservice operation may hold or display TCS food without temperature control if they only do so for a short time and if they do not serve high-risk populations. But this is no longer accurate.

Explanation: "Backflow" causes a "cross-connection". Both of these terms are often misunderstood by students of ServSafe. And there will probably be questions on your exam about these concepts.Cross-connection is similar to "cross-contamination" but it refers to something specific.A cross-connection occurs when a faucet, hose, or other plumbing fixture that provides clean water is mistakenly connected to dirty water. An example would be a hose connected to a faucet with clean water that is left submerged in a mop bucket of dirty water. Or a sink faucet that is too low and becomes submerged when the sink is full of dirty dishwater.Backflow occurs when the dirty water from the mop bucket or sink full of dirty dishwater flows through the hose or faucet and into the clean water supply. This can happen due to natural changes of pressure within the building's plumbing system.To prevent backflow and cross-connection, there should never be any direct connections between clean water and dirty water.The two most common ways to prevent backflow is an "air-gap" or a "backflow prevention device".An air-gap is simply allowing a space of air between the clean water and the dirty water. Such as a high faucet that cannot become submerged when the sink is full. Or never submerging a hose into the bucket of mop water.A backflow prevention device is a plumbing fixture with valves that keeps water moving in only one direction - and never backward.

Explanation: One method for sanitizing dishes, utensils, and equipment is to soak them in hot water. The water should be at least 171°F and the item should be completely submerged for at least 30 seconds. This can be done in a large sink but usually, it is done by running the item through a high-temperature dishwasher.

Explanation: Equipment manufacturers will usually provide instructions for cleaning and sanitizing stationary equipment such as a slicer or mixer. Typically, you should follow these steps:1) Unplug the equipment.2) Take off the removable parts and wash rinse and sanitize them by hand or in a dishwasher if approved by the manufacturer.3) Scrape to remove food and other particles from the equipment surfaces.4) Wash the surfaces with an appropriate cleaning solution using a tool such as a cloth towel, nylon brush, or abrasive pad.5) Rinse the surfaces with clean water using a cloth towel or other appropriate tool.6) Sanitize all surfaces with the correct sanitizing solution according to the manufacturer's recommendations.7) Allow all surfaces to completely air-dry then reassemble the equipment.

Explanation: Seed sprouts are grown in warm and humid conditions and these are also the conditions where E. coli and Salmonella thrive. And since seed sprouts are usually served raw or only lightly cooked, they should not be served to populations who are at a higher risk for foodborne illness. Young children, the elderly, and people who are already sick with other illnesses are at a higher risk for foodborne illness. Pregnant women could also be considered a higher risk because of the unborn child.

Explanation: Sometimes the term "corrective action" refers to a HACCP plan. But it also applies to the food safety practices of any foodservice operation. A corrective action is when a food handler discovers an unsafe practice and takes action to stop it and prevent it from happening again. HACCP is beyond the scope of a ServSafe manager and usually only applies to an industrial production operation such as a meat processing plant or a milk/juice pasteurizing facility.

Most cold TCS foods should be received at a maximum temperature of 41°F. But shell eggs, milk, and shellfish are exceptions. Shell eggs can be received at a maximum air temperature of 45°F.

Explanation: Over time, thermometers can lose their accuracy, and they should be calibrated regularly. And any time the thermometer is dropped or jostled it should be calibrated again. "Calibrating" means checking the thermometer for accuracy and adjusting it if it's needed. The two most common ways to calibrate a thermometer are the "ice-point method" and the "boiling-point method". The ice-point method is the easiest and safest because it does not involve boiling water and also because water actually boils at different temperatures depending on your elevation. To calibrate a thermometer with the ice-point method, fill a large glass or jar with ice and then add water. Crushed ice works the best. Take the temperature of the ice water. If the thermometer does not read 32°F, adjust it so that it does. To calibrate a thermometer using the boiling point method, you must first determine what the boiling point of water is at your location. Usually, this is about 212°F. But if you live near the mountains it may be a bit lower and if you live near the ocean it may be a bit higher. Use Google to search for the boiling point in your city. Once you know the boiling temperature in your area, simply bring a pot of water to a rapid boil. Check to see if the thermometer gives the correct temperature and if it doesn't, then calibrate it so that it does.