ServSafe Manager Review

ServSafe Manager Review

Assessment

Flashcard

Science

12th Grade

Hard

NGSS
HS-ETS1-3

Standards-aligned

Created by

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15 questions

Show all answers

1.

FLASHCARD QUESTION

Front

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

Back

The name of the food.

2.

FLASHCARD QUESTION

Front

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

Back

Separately from ready-to-eat food.

3.

FLASHCARD QUESTION

Front

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

Back

Scrape food and/or soak as needed.

4.

FLASHCARD QUESTION

Front

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

Back

135°F or hotter.

5.

FLASHCARD QUESTION

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.

6.

FLASHCARD QUESTION

Front

What does TCS stand for in food safety?

Back

Time/Temperature Control for Safety.

7.

FLASHCARD QUESTION

Front

What is the purpose of a food safety management system?

Back

To prevent foodborne illness by controlling food safety hazards.

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