
ServSafe Manager Review

Flashcard
•
Science
•
12th Grade
•
Hard
Standards-aligned
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15 questions
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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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