Food Safety 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 Safety flashcards as text
What is the minimum internal cooking temperature for stuffed pork chops?
Answer: 165°F (74°C)
Stuffed meats must be cooked to 165°F (74°C) for 15 seconds because the stuffing can harbor pathogens and may not reach safe temperatures at lower thresholds.
Which of the following best describes a 'ready-to-eat' food?
Answer: Food that can be eaten without further cooking
Ready-to-eat food is any food that can be consumed without additional cooking, such as deli meats, washed produce, or cooked dishes.
A prep cook uses the same cutting board for raw chicken and then immediately cuts lettuce without washing it. This is an example of:
Answer: Cross-contamination
Using the same surface for raw poultry and ready-to-eat produce without cleaning and sanitizing in between is cross-contamination.
How long can ready-to-eat TCS food that has been prepared in-house be held under refrigeration at 41°F or lower?
Answer: 7 days
In-house prepared ready-to-eat TCS food may be stored at 41°F or lower for a maximum of 7 days.
A manager suspects a foodborne illness outbreak linked to the restaurant. What is the FIRST action they should take?
Answer: Contact the local regulatory authority
The first step when a foodborne illness outbreak is suspected is to notify the local regulatory authority so an investigation can begin.
Which type of thermometer should NEVER be used to measure the internal temperature of food?
Answer: Glass mercury thermometer
Glass mercury thermometers are banned in food service because breakage can introduce both glass and toxic mercury into food.
What does HACCP stand for in a food safety management system?
Answer: Hazard Analysis Critical Control Points
HACCP stands for Hazard Analysis Critical Control Points, a systematic approach to identifying and controlling food safety hazards.