
ServSafe Manager Review
Flashcard
•
Science
•
12th Grade
•
Hard
Wayground Content
FREE Resource
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15 questions
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1.
FLASHCARD QUESTION
Front
What is the proper way to store raw poultry during off-site food delivery?
Back
Raw poultry must be stored separately from ready-to-eat food.
2.
FLASHCARD QUESTION
Front
When should a food handler with a sore throat and fever be excluded from work?
Back
A food handler should be excluded if the customers served are primarily a high-risk population.
3.
FLASHCARD QUESTION
Front
How long can cold food be held without temperature control if it does not exceed 70°F (21°C)?
Back
Cold food can be held without temperature control for 6 hours.
4.
FLASHCARD QUESTION
Front
What should soup being hot-held on a buffet be labeled with?
Back
Soup should be labeled with the name of the food.
5.
FLASHCARD QUESTION
Front
What is the correct way to store a mop in between uses?
Back
A mop should be hung on a hook in a cleaning supply closet.
6.
FLASHCARD QUESTION
Front
What is the importance of separating raw and ready-to-eat foods during food storage?
Back
Separating raw and ready-to-eat foods prevents cross-contamination and foodborne illnesses.
7.
FLASHCARD QUESTION
Front
What are high-risk populations in food service?
Back
High-risk populations include young children, elderly individuals, pregnant women, and people with weakened immune systems.
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