ServSafe Manager Exam
Flashcard
•
Science
•
11th Grade
•
Practice Problem
•
Hard
Standards-aligned
Wayground Content
FREE Resource
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15 questions
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1.
FLASHCARD QUESTION
Front
What is a TCS food?
Back
TCS stands for Time/Temperature Control for Safety. TCS foods are those that require specific time and temperature controls to prevent the growth of pathogens. Examples include baked potatoes, meat, dairy products, and cooked rice.
2.
FLASHCARD QUESTION
Front
Which group of individuals has a higher risk of foodborne illness?
Back
Elderly people are at a higher risk of foodborne illness due to weakened immune systems and other health issues.
3.
FLASHCARD QUESTION
Front
Where should staff members eat, drink, smoke, or chew gum?
Back
Staff members should eat, drink, smoke, or chew gum in designated areas away from food preparation and service areas to prevent contamination.
4.
FLASHCARD QUESTION
Front
What does TCS stand for in food safety?
Back
TCS stands for Temperature Control for Safety, referring to foods that require careful temperature management to prevent foodborne illness.
5.
FLASHCARD QUESTION
Front
Where should you place a food thermometer when checking if meat, poultry, or seafood is done cooking?
Back
You should place the food thermometer in the thickest part of the meat, poultry, or seafood to ensure it has reached a safe internal temperature.
6.
FLASHCARD QUESTION
Front
What is the safe minimum internal cooking temperature for poultry?
Back
The safe minimum internal cooking temperature for poultry is 165°F (74°C).
7.
FLASHCARD QUESTION
Front
What is cross-contamination?
Back
Cross-contamination is the transfer of harmful bacteria or allergens from one food or surface to another, often occurring through improper handling or storage.
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