
ServSafe Manager Review
Flashcard
•
Science
•
12th Grade
•
Hard
Wayground Content
FREE Resource
Student preview

15 questions
Show all answers
1.
FLASHCARD QUESTION
Front
What is the correct order to wash dishes in a 3 compartment sink?
Back
wash, rinse, sanitize
2.
FLASHCARD QUESTION
Front
What are the required characteristics of floors, walls, and ceilings in a food establishment?
Back
They must be smooth and durable.
3.
FLASHCARD QUESTION
Front
What is an example of a physical contaminant in food?
Back
Bones in fish.
4.
FLASHCARD QUESTION
Front
What does RTE stand for in food safety?
Back
Ready to eat.
5.
FLASHCARD QUESTION
Front
What is the internal cooking temperature for whole poultry?
Back
165F.
6.
FLASHCARD QUESTION
Front
What is the purpose of sanitizing food contact surfaces?
Back
To reduce the number of pathogens to safe levels.
7.
FLASHCARD QUESTION
Front
What is the minimum internal temperature for ground beef?
Back
160F.
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