Tubbs ServSafe Chapter 8

Match it! Select the correct answer from the pull down...Good luck!

What kind of eggs should your restaurant use if they serve mainly high risk populations?

What temperature or lower do you store pooled eggs at?

A document issued by your regulatory authority that allows a requirement to be waived or changed is called _____?

If your menu includes TCS items that are raw or undercooked, you must note it on the menu. This is called _____?

__________ a basket when frying food slows down the cooking temperature, which might result in undercooked food.

If your operation primarily serves high-risk populations, do NOT serve raw ______ ______.

To help prevent foodborne illness and to remove dirt and other contaminants, fruits and vegetables should all be ______ before cutting, cooking or combining with other ingredients.

If serving high-risk populations, you can NEVER serve raw seed sprouts, raw or undercooked eggs, raw oysters, or unpasteurized milk if you sell to high risk populations.