Servsafe Review

Front

What is the temperature danger zone?

Back

41F-135F

Front

What internal temp should whole poultry be cooked to?

Back

165F

Front

What should food handlers do to prevent food allergens from being transferred to food?

Back

Use clean and sanitized utensils when prepping the order

Front

Metal shavings are what type of contaminant?

Back

Physical

Front

To wash hands correctly, a food handler must first......

Back

wet hands and arms

Front

TCS foods are...

Back

foods that require time & temperature control for safety

Front

What is calibration?

Back

making sure the thermometer is accurate before using

Front

Which part of the plate should a food handler avoid touching when serving guests?

Back

Top

Front

What item must guests take each time they return to self service area for more food?

Back

Clean Plate

Front

True or False:
HACCP is an acronym for Hazzard Analysis Critical Control Point

Back

True