Safe Food Handling Practices Flashcards
6 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 6 Safe Food Handling Practices flashcards as text
What is the maximum time TCS food can remain in the temperature danger zone?
Answer: 4 hours total
TCS food can be in the danger zone for a maximum cumulative total of 4 hours.
What is the correct method for cooling cooked food from 135 to 41 degrees F?
Answer: Cool from 135 to 70 degrees F within 2 hours, then from 70 to 41 degrees F within 4 more hours
The two-stage cooling method accounts for fastest bacterial growth between 125 and 70 degrees F.
To what minimum temperature must leftover food be reheated for hot holding?
Answer: 165 degrees F
Previously cooked foods must be reheated to 165 degrees F for 15 seconds within 2 hours.
Which is a TCS (Time/Temperature Control for Safety) food?
Answer: Sliced deli turkey breast
Sliced deli turkey is a TCS food because it is moist, protein-rich, and low-acid.
What is the correct way to check the temperature of a hamburger patty?
Answer: Insert the thermometer through the side to the center
For thin foods, the probe should be inserted horizontally through the side to the center.
Which food requires a minimum internal cooking temperature of 145 degrees F for 15 seconds?
Answer: Whole pork loin roast
Whole cuts of pork require 145 degrees F for 15 seconds with a 3-minute rest time.