Safe Food Preparation 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 Safe Food Preparation flashcards as text
When preparing raw chicken, which surface should be used to prevent cross-contamination?
Answer: A designated cutting board used only for poultry
Designated cutting boards for specific food types prevent cross-contamination between raw poultry and other foods.
What is the minimum internal temperature for cooking ground beef?
Answer: 155°F (68°C)
Ground beef must reach 155°F (68°C) for 15 seconds to kill harmful pathogens like E. coli O157:H7.
A cook sneezes into their hand while preparing salad. What should they do first?
Answer: Wash their hands thoroughly before continuing
Handwashing is required after sneezing to remove pathogens before touching food or food-contact surfaces.
Which method is NOT safe for thawing frozen fish?
Answer: On the prep table at room temperature
Thawing at room temperature allows the outer layers to enter the temperature danger zone (41–135°F) while the inside remains frozen.
How should a food handler treat a wound on their hand before preparing food?
Answer: Cover with a bandage and wear a single-use glove over it
A bandage plus a glove provides double protection to prevent wound contamination from reaching food.
What does 'time as a public health control' mean in food prep?
Answer: Using elapsed time rather than temperature to limit bacterial growth in TCS foods
Time as a public health control allows TCS food to be held without temperature monitoring for up to 4 hours before discarding.
Which practice helps prevent physical contamination during food prep?
Answer: Keeping hair tied back and wearing a hair restraint
Hair restraints prevent hair from falling into food, which is a common source of physical contamination.