Food Safety Fundamentals Flashcards
6 cards from real SERVSAFE MANAGER COURSEBOOK practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Food Safety Fundamentals flashcards as text
Which of the following is a major category of food safety hazards?
Answer: Biological
The three major food safety hazard categories are biological, chemical, and physical.
What is the temperature range known as the 'Temperature Danger Zone'?
Answer: 41°F–135°F
The Temperature Danger Zone is 41°F to 135°F, where pathogens grow most rapidly.
Which foodborne illness is most commonly associated with undercooked poultry in the US?
Answer: Salmonella
Salmonella is strongly linked to undercooked poultry and is a leading cause of foodborne illness in the US.
What does TCS stand for in food safety?
Answer: Time/Temperature Control for Safety
TCS stands for Time/Temperature Control for Safety, referring to foods that require careful temperature management.
Which of the following is an example of a TCS food?
Answer: Cooked rice
Cooked rice is a TCS food because it supports bacterial growth when held in the Temperature Danger Zone.
What is the primary source of Hepatitis A contamination in food?
Answer: Infected food handlers with poor hygiene
Hepatitis A is most often spread through fecal-oral contamination by infected food handlers who do not wash their hands properly.