WorksheetsServSafe Major Acronyms Bell Ringer
Total questions: 4
Worksheet time: 8mins
Name
Class
Date
1.
Match the ServSafe acronym with the correct description.
a)
TCS
1.
Time/Temperature Control for Safety
b)
FAT TOM
2.
Conditions bacteria need to grow
c)
ALERT
3.
FDA's program to identify threats
d)
FIFO
4.
System where older foods are used first
e)
RTE
5.
Foods that can be eaten w/o cooking
2.
Match the RECEIVING temperatures with the foods below.
a)
45˚F
1.
Shell eggs
b)
41˚F or lower
2.
Cold TCS Foods like puddings
c)
Frozen Solid
3.
Frozen shrimp
d)
135˚F or higher
4.
Whole Roasted Chickens
3.
Match the RECEIVING temperatures with the foods below.
a)
Frozen Solid
1.
Frozen Chicken Tenders
b)
45˚F
2.
Milk
c)
135˚F or higher
3.
Hot Pork Ribs
d)
41˚F or lower
4.
Sliced Melons, tomatoes, and lettuce
4.
Draw a food that contains one of the 9 Major Allergens
100 %
