Safe Food Handling Practices Flashcards
7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Safe Food Handling Practices flashcards as text
A food handler is prepping raw chicken and then needs to slice tomatoes. What must happen before slicing the tomatoes?
Answer: Clean and sanitize the cutting board and knife
After working with raw poultry, all surfaces and utensils must be cleaned and sanitized before contacting ready-to-eat foods to prevent cross-contamination.
Which practice is required when using time as a public health control for food?
Answer: Label food with the time it must be discarded
When using time as a public health control, food must be labeled with the time it must be thrown out (within 4 hours of leaving temperature control).
A stockpot of chili needs to be cooled. Which method meets ServSafe cooling guidelines?
Answer: Divide into shallow pans and place in an ice-water bath while stirring
Dividing food into shallow containers and using an ice-water bath with stirring rapidly reduces temperature through the danger zone within the required timeframes.
What is the minimum internal cooking temperature for ground beef patties?
Answer: 155°F (68°C)
Ground beef must be cooked to an internal temperature of 155°F (68°C) for 15 seconds to destroy pathogens that may have been introduced during grinding.
A food handler notices a bag of flour in the dry storage area has small holes and what appears to be droppings nearby. What should they do?
Answer: Discard the flour and report the signs of pests to management
Signs of pest activity such as gnaw marks and droppings indicate contamination; the food must be discarded and the pest issue reported for immediate corrective action.
Which temperature range is considered the Temperature Danger Zone (TDZ)?
Answer: 41°F to 135°F (5°C to 57°C)
The Temperature Danger Zone is 41°F to 135°F (5°C to 57°C), where most foodborne pathogens grow most rapidly.
A food handler is sick with vomiting and diarrhea but has no fever. What should the manager do?
Answer: Exclude them from the operation entirely
Vomiting and diarrhea are symptoms that require excluding the food handler from the operation, as these symptoms are associated with highly contagious illnesses that spread easily.