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
At what temperature must ready-to-eat TCS food be held if it will be served hot?
Answer: 135°F (57°C) or above
Hot TCS foods must be held at 135°F (57°C) or above to prevent bacterial growth during service.
A food handler is prepping lettuce and raw shrimp at the same time. What is the biggest risk?
Answer: Pathogens from raw shrimp can cross-contaminate the ready-to-eat lettuce
Raw shrimp harbors pathogens like Vibrio that can transfer to ready-to-eat lettuce through hands, utensils, or surfaces.
Which statement about marinating foods is correct?
Answer: Food should always be marinated in the refrigerator at 41°F or below
Marinating must occur in the refrigerator to keep food out of the temperature danger zone during the process.
What is the correct order for washing, rinsing, and sanitizing a cutting board?
Answer: Wash → Rinse → Sanitize
Proper three-compartment sink order is wash (remove soil), rinse (remove detergent), then sanitize (kill pathogens).
Which food is considered a TCS (Temperature Control for Safety) food?
Answer: Sliced cantaloupe held at room temperature
Cut melons are TCS foods because their moist, neutral pH flesh supports rapid bacterial growth.
A cook uses the same knife to cut raw beef and then slices a tomato without washing it. This is an example of:
Answer: Cross-contamination
Cross-contamination occurs when pathogens from raw meat transfer to a ready-to-eat food via an unwashed utensil.
What should a food handler do if they are experiencing vomiting or diarrhea?
Answer: Report the illness and be restricted or excluded from food handling
Vomiting and diarrhea are symptoms of illnesses that can be transmitted through food, requiring restriction or exclusion per ServSafe guidelines.