ServSafe Manager Flashcard

Front

What is hazard analysis?

Back

Hazard analysis is the process of identifying potential hazards and evaluating associated risks.

Front

Name three safe food handling practices.

Back

Wash hands, separate raw and cooked foods, cook at appropriate temperature.

Front

What are the symptoms of foodborne illnesses?

Back

nausea, vomiting, diarrhea, abdominal pain, fever, and dehydration

Front

How can cross-contamination be prevented?

Back

By practicing good hygiene and using separate utensils and cutting boards for different types of food.

Front

What is the danger zone temperature range for food?

Back

40°F (4°C) to 140°F (60°C)

Front

What are the three types of hazards in hazard analysis?

Back

physical hazards, chemical hazards, and biological hazards

Front

List three examples of physical hazards in food.

Back

glass or metal fragments, bones or bone fragments, plastic or rubber pieces

Front

What are the four steps of the flow of food?

Back

receiving, storing, preparing, serving

Front

What are the common sources of foodborne illnesses?

Back

Contaminated food

Front

How can temperature control be maintained during food storage?

Back

Refrigeration or freezing methods