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
A buffet has hot food set up at 1:00 PM. By what time must remaining TCS food be discarded?
Answer: 5:00 PM
If using time as the only control, TCS food must be discarded after 4 hours.
What is the proper way to cool a large pot of soup safely?
Answer: Divide into shallow pans, place in an ice bath, stir frequently, then refrigerate
Dividing increases surface area, ice bath provides external cooling, and stirring distributes heat evenly.
When receiving fresh fish, which sign would require rejecting the shipment?
Answer: Dull sunken eyes and a strong ammonia smell
Dull sunken eyes and ammonia smell indicate decomposition and potential safety hazard.
What is FIFO and why is it important?
Answer: First In First Out, older products used before newer ones to prevent spoilage
FIFO means using the oldest stock first, preventing food from expiring while sitting behind newer deliveries.
Why is it unsafe to use hot holding equipment to reheat food?
Answer: It heats food too slowly, allowing it to stay in the danger zone too long
Hot holding equipment is designed to maintain temperature, not raise it. It heats too slowly for safe reheating.
A food handler drops a thermometer on the floor. What should they do before using it to check soup?
Answer: Wash, rinse, and sanitize the thermometer
Any food contact equipment that touches a contaminated surface must be washed, rinsed, and sanitized.