
ServSafe Manager Review
Flashcard
•
Science
•
12th Grade
•
Practice Problem
•
Hard
Wayground Content
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15 questions
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1.
FLASHCARD QUESTION
Front
What is the maximum number of days TCS foods can be safely kept under refrigeration at 41°F?
Back
7 days
2.
FLASHCARD QUESTION
Front
When should a food handler with a sore throat and fever be excluded from work?
Back
When customers served are primarily a high-risk population.
3.
FLASHCARD QUESTION
Front
What is an example of a physical contaminant in food?
Back
Bones in fish.
4.
FLASHCARD QUESTION
Front
What is the required internal cooking temperature for whole poultry?
Back
165°F.
5.
FLASHCARD QUESTION
Front
What should be done after collecting a recalled product from inventory?
Back
Label the item to prevent it from accidentally being placed back in inventory.
6.
FLASHCARD QUESTION
Front
What does TCS stand for in food safety?
Back
Time/Temperature Control for Safety.
7.
FLASHCARD QUESTION
Front
What is the danger zone temperature range for food?
Back
41°F to 135°F.
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