ServSafe flashcard

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

What is the danger zone? ______ degrees to _________ degrees.

Back

41 degrees to 135 degrees

Front

TCS foods are __________ controlled foods.

Back

time and temperature

Front

Define RTE foods

Back

ready to eat

Front

What does FAT TOM stand for?

Back

Food Acidity Temperature Time Oxygen Moisture

Front

Continuous use gloves can be worn for how long?

Back

4 hours

Front

Which surface needs to be cleaned and sanitized? Options: Walls, Floors, Cutting boards, Garbage containers

Back

Cutting boards

Front

What is cleaning?

Back

Reducing dirt from a surface

Front

Which does not require sanitizing? Plates, Knives, Walls, Tongs

Back

Walls

Front

What is the correct way to clean and sanitize a prep table? Options: Remove food from the surface, wash, rinse, sanitize, air-dry; Remove food from the surface, sanitize, rinse, wash, air-dry; Remove food from the surface, wash, sanitize, air-dry, rinse; Remove food from the surface, air-dry, wash, rinse, sanitize

Back

Remove food from the surface, wash, rinse, sanitize, air-dry