
SERVSAFE 1&2
Flashcard
•
Professional Development
•
12th Grade
•
Practice Problem
•
Hard
Ronald Rodgers
FREE Resource
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24 questions
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1.
FLASHCARD QUESTION
Front
What is the final step in cleaning and sanitizing a prep table?
Back
Allowing the surface to air dry.
2.
FLASHCARD QUESTION
Front
Which group of individuals has a higher risk of developing a foodborne illness? Options: Teenagers, Elderly people, Women, Vegetarians
Back
Elderly people
3.
FLASHCARD QUESTION
Front
What must food handlers do when handling ready to eat foods?
Back
Wear single use gloves
4.
FLASHCARD QUESTION
Front
Which action requires a food handler to change gloves?
Back
The food handler is wearing gloves that have been torn.
5.
FLASHCARD QUESTION
Front
What does FIFO stand for?
Back
First in, first out
6.
FLASHCARD QUESTION
Front
What is the safest way to thaw frozen food?
Back
In a refrigerator below 41 degrees F.
7.
FLASHCARD QUESTION
Front
Contamination, as it relates to food, is:
- The presence of chemicals in food or water.
- The presence of microorganisms (bacteria, viruses, fungi, parasites) in food or water.
- The presence of visible objects in food or water.
- All of the above.
Back
All of the above.
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