ServSafe flashcard
Flashcard
•
Specialty
•
9th Grade
•
Easy
Wayground Content
Used 5+ times
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30 questions
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1.
FLASHCARD QUESTION
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
2.
FLASHCARD QUESTION
Front
What is the danger zone? ______ degrees to _________ degrees.
Back
41 degrees to 135 degrees
3.
FLASHCARD QUESTION
Front
TCS foods are __________ controlled foods.
Back
time and temperature
4.
FLASHCARD QUESTION
Front
Define RTE foods
Back
ready to eat
5.
FLASHCARD QUESTION
Front
What does FAT TOM stand for?
Back
Food Acidity Temperature Time Oxygen Moisture
6.
FLASHCARD QUESTION
Front
Continuous use gloves can be worn for how long?
Back
4 hours
7.
FLASHCARD QUESTION
Front
Which surface needs to be cleaned and sanitized? Options: Walls, Floors, Cutting boards, Garbage containers
Back
Cutting boards
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