ServSafe Chapter 1-6
Flashcard
•
Other
•
9th - 12th Grade
•
Practice Problem
•
Hard
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40 questions
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1.
FLASHCARD QUESTION
Front
Which method of thawing food is unacceptable? Options: In the cooler, Under warm drinkable water at 90 degrees F or above, Under running drinkable water at 70 degrees F or lower, In a microwave, As part of the cooking process
Back
Under warm drinkable water at 90 degrees F or above
2.
FLASHCARD QUESTION
Front
What is the correct minimum internal temperature for: swordfish steaks?
Back
145 F (63 C) for 15 seconds
3.
FLASHCARD QUESTION
Front
What is the correct minimum internal temperature for: Whole chicken?
Back
165 F (74 C) for < 1 second
4.
FLASHCARD QUESTION
Front
What is the correct minimum internal temperature for: Pork chops
Back
145 F (63 C) for 15 seconds
5.
FLASHCARD QUESTION
Front
After which activity must food handlers wash their hands? Options: Putting on gloves, Serving customers, Applying hand antiseptic, Clearing tables
Back
Clearing tables
6.
FLASHCARD QUESTION
Front
What should food handlers do after prepping food and before using the restroom? Options: Wash their hands, Take off their hats, Change their gloves, Take off their aprons
Back
Take off their aprons
7.
FLASHCARD QUESTION
Front
Which piece of jewelry can be worn on a food handler's hand or arm? Options: Watch, Diamond ring, Plain band ring, Medical bracelet
Back
Plain band ring
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