Food Safety Flashcard
Flashcard
•
Hospitality and Catering
•
9th - 12th Grade
•
Practice Problem
•
Easy
India Houston
Used 16+ times
FREE Resource
Student preview

46 questions
Show all answers
1.
FLASHCARD QUESTION
Front
Minimum internal temperature to reheat leftover or previously prepared TCS food for service.
Back
165°F
2.
FLASHCARD QUESTION
Front
Pathogens grow well in food that has a temperature between
Back
41°F and 135°F.
3.
FLASHCARD QUESTION
Front
Why must food-contact surfaces be sanitized?
Back
To reduce pathogens on the surfaces to safe levels
4.
FLASHCARD QUESTION
Front
A foodborne-illness outbreak occurs when
Back
two or more people get the same illness after eating the same food.
5.
FLASHCARD QUESTION
Front
A food handler should not go to work if he or she has which symptom?
Back
Diarrhea
6.
FLASHCARD QUESTION
Front
Which area must be controlled to prevent viruses from causing a foodborne illness?
Back
Personal hygiene
7.
FLASHCARD QUESTION
Front
What document describes the hazards of chemicals in a restaurant or foodservice operation?
Back
Safety Data Sheet (SDS)
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