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Servsafe Final Exam Part 5
This deck covers key concepts and questions from the Servsafe final exam, focusing on food safety, storage, and handling practices.
When storing food using the FIFO method, where should the food with the earliest use by dates be stored?
In front
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Key Terms
Term
Definition
When storing food using the FIFO method, where should the food with the earliest use by dates be stored?
In front
What is the problem with storing raw ground beef above prepped salads?
Cross contamination
Fresh pork roast, fresh salmon, lettuce, and chicken breasts should be stored in what order
Lettuce, Salmon, pork, chicken
What must food handlers do immediately after thawing food in the microwave?
Cook it
What can occur if prep tables are not sanitized between uses?
Cross contamination
A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?
Time temp abuse
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| Term | Definition |
|---|---|
When storing food using the FIFO method, where should the food with the earliest use by dates be stored? | In front |
What is the problem with storing raw ground beef above prepped salads? | Cross contamination |
Fresh pork roast, fresh salmon, lettuce, and chicken breasts should be stored in what order | Lettuce, Salmon, pork, chicken |
What must food handlers do immediately after thawing food in the microwave? | Cook it |
What can occur if prep tables are not sanitized between uses? | Cross contamination |
A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation? | Time temp abuse |
What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave? | 165F |
What is the minimum internal cooking temperature for eggs that will be hot held for service? | 155F |
A food handler can cool a stockpot of clam chowder by placing it in | ice water |
Which part of the plate should food handlers avoid touching when serving customers? | Top |
At what maximum internal temperature should cold TCS food be held? | 41F |
Which food items can be displayed in a self service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? | Nuts in the shell |
What is the max distance that sneeze guards can be located from the self service counter to protect food from contamination? | 14 inches |
The temperature of a roast is checked to see if it has reached its critical limit of 145F for 4 minutes. This is an example of which HAACP principle? | Monitoring |
The temp of a pot of beef stew is checked during holding. The stew hasn't met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HAACP principle? | Corrective action |
A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point? | Storage |
Reviewing temperature logs and other records to make sure that the HAACP plan is working as intended is an example of which HAACP principle? | Verification |
What is the first step in developing a HAACP plan? | Conduct a hazard analysis |
Variance from regulatory authority | An operation that wants to smoke food as a method of preservation needs to have a |
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? | Smooth and durable |
What organization creates national standards for foodservice equipment? | NSF |
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least | 4 inches |
___ is the only completely reliable method for preventing backflow | Air gap |
A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? | Cross connection |
Which area of the operation is usually required to be the brightest? | Prep |
Concrete or asphalt | The surface underneath a dumpster should be |
Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine? | Maximum registering |
____ should be up when cleaning and sanitizing flatware and utensils | Handles |
Who is responsible for keeping food safe in an operation? | Manager |
In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners? | Guided discussion |