ServSafe flashcard

ServSafe flashcard

Assessment

Flashcard

Specialty

9th Grade

Practice Problem

Easy

Created by

Wayground Content

Used 5+ times

FREE Resource

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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.

Media Image

Back

41 degrees to 135 degrees

3.

FLASHCARD QUESTION

Front

TCS foods are __________ controlled foods.

Media Image

Back

time and temperature

4.

FLASHCARD QUESTION

Front

Define RTE foods

Media Image

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?

Media Image

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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