Food Handling 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 Food Handling flashcards as text
What internal temperature must ground beef patties reach to be considered safe to serve?
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.
A food handler is assigned to prep raw shrimp and then cut vegetables. Which action prevents cross-contamination?
Answer: Use separate, color-coded cutting boards for each food type
Color-coded cutting boards designate specific boards for specific food categories, preventing cross-contamination.
Which food is classified as a TCS (Time/Temperature Control for Safety) food?
Answer: Cooked pasta
Cooked pasta is moist, protein-containing, and neutral pH — all factors that make it a TCS food requiring temperature control.
A sanitizing solution's effectiveness depends on all of the following EXCEPT:
Answer: The color of the sanitizing solution
Sanitizer effectiveness is determined by concentration, contact time, temperature, and pH — not the color of the solution.
FIFO (First In, First Out) stock rotation means:
Answer: Using the oldest products first by placing them in front of newer stock
FIFO ensures older inventory is used before newer stock, minimizing spoilage and reducing food safety risk.
When storing raw meats in a walk-in refrigerator, whole fish should be stored:
Answer: Above ground beef
Whole fish cooks to 145°F and is stored above ground beef (155°F) but below poultry (165°F) in the hierarchy.
A food handler with an infected, bandaged cut on their hand is assigned to prep work. They should:
Answer: Cover the bandage with a food-safe glove before handling food
An infected wound must be covered with a bandage AND a glove to prevent pathogens from contaminating food.