ServSafe Food Storage, Preparation, Cooking, and Service Safety Flashcards

Vocabulary practice flashcards covering ServSafe chapters 7, 8, and 9 for food storage, preparation, cooking, cooling, reheating, and service safety standards.

First In, First Out (FIFO)

An inventory rotation method where older food products are used before newer ones, based on expiration or use-by dates.

Date-Marking

A mandatory label for ready-to-eat TCS food held longer than 24 hours, indicating when the food must be sold, served, or discarded (stored for a maximum of seven days at 41°F or lower).

Shellstock Tag

An identification tag attached to containers of live shellfish that must remain on the container until the last shellfish is used, and then retained in records for 90 days.

Storage Flow

The six-step sequential process for managing food inventory upon receipt: Receive and inspect food, Label or date-mark food, Wrap or cover food, Store in the correct location, Rotate using FIFO, and Monitor temperatures and discard unsafe food.

Recommended Refrigerator Storage Order

Top-to-bottom shelf ordering of food based on minimum internal cooking temperatures: 1. Ready-to-eat food, 2. Seafood, 3. Whole cuts of beef and pork, 4. Ground meat, and 5. Poultry.

Variance

A document issued by a regulatory authority that allows a requirement to be waived or changed for specialized food preparation processes, such as packaging fresh juice or smoking food.

Pooled Eggs

Raw eggs that are cracked open and combined together in a single container during food preparation.

Two-Stage Cooling

The process of cooling TCS food from 135°F to 70°F within the first two hours, and then from 70°F to 41°F or lower within the next four hours (total time not to exceed six hours).

Consumer Advisory

A menu disclosure and reminder informing guests about raw or undercooked TCS items on the menu and advising them of the increased risk of foodborne illness.

Partial Cooking (Non-Continuous Cooking)

A process where meat, seafood, poultry, or eggs receive initial heating for no more than 60 minutes, followed by immediate cooling and refrigeration/freezing before final thorough cooking.

Cold TCS Food Storage Temperature

The required storage temperature of 41°F (5°C) or lower for cold time/temperature control for safety foods.

Hot TCS Food Storage Temperature

The required storage temperature of 135°F (57°C) or higher for holding hot time/temperature control for safety foods.

Reduced-Oxygen Packaging (ROP)

Packaging method that reduces oxygen content; frozen ROP fish must remain frozen until ready for use to prevent pathogen growth.

Reheating for Hot Holding

The process of heating TCS food to an internal temperature of 165°F (74°C) for 15 seconds within two hours before holding it for service.

Holding Cold Food Without Temperature Control

Allowing cold TCS food to be served for up to six hours without refrigeration, provided it was held at 41°F or lower before removal, does not exceed 70°F during service, and is labeled with removal and discard times.

Holding Hot Food Without Temperature Control

Allowing hot TCS food to be served for up to four hours without heat, provided it was held at 135°F or higher before removal, is labeled with a discard time, and is discarded after four hours.