ServSafe Manager Review

Front

What should soup being hot-held on a buffet be labeled with?

Back

The name of the food.

Front

How should raw poultry be stored when delivering food for off-site service?

Back

Separately from ready-to-eat food.

Front

What should you do before using a 3-compartment sink to wash, rinse, and sanitize?

Back

Scrape food and/or soak as needed.

Front

What is the minimum temperature for hot TCS food being held hot for service?

Back

135°F or hotter.

Front

What must a master cleaning schedule contain?

Back

What should be cleaned, when it needs to be cleaned, who is cleaning it, and how to clean it.

Front

What does TCS stand for in food safety?

Back

Time/Temperature Control for Safety.

Front

What is the purpose of a food safety management system?

Back

To prevent foodborne illness by controlling food safety hazards.

Front

What is the correct temperature for storing cold TCS food?

Back

41°F or colder.

Front

What is the importance of labeling food in a food service operation?

Back

To ensure proper identification and prevent cross-contamination.

Front

What is the first step in the cleaning and sanitizing process?

Back

Scraping food from surfaces.