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ServSafe - Food Handler 4T - TCS Foods

ServSafe - Food Handler 4T - TCS Foods

Assessment

Flashcard

English

9th - 12th Grade

Practice Problem

Hard

Created by

Wayground Content

FREE Resource

Student preview

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15 questions

Show all answers

1.

FLASHCARD QUESTION

Front

What is the internal temperature seafood should be cooked to?

Back

145˚F (63˚C) for 15 seconds.

2.

FLASHCARD QUESTION

Front

What does TCS stand for in food safety?

Back

Time and Temperature Control for Safety.

3.

FLASHCARD QUESTION

Front

At what temperature should hot TCS food be received?

Back

135˚F or higher.

4.

FLASHCARD QUESTION

Front

Where should you check the temperature of food?

Back

In the thickest part.

5.

FLASHCARD QUESTION

Front

Why is it important to take the temperature of food items in multiple places?

Back

To ensure that the entire item is cooked evenly and is safe to eat.

6.

FLASHCARD QUESTION

Front

What are TCS foods?

Back

Foods that require time and temperature control to prevent foodborne illness.

7.

FLASHCARD QUESTION

Front

What is the minimum internal cooking temperature for poultry?

Back

165˚F (74˚C).

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