ServSafe Food Handler Part 4 Flashcard

Front

Food and nonfood items should be stored away from walls at least ___________ off the floor

Back

6 inches

Front

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

Back

Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

Front

What is the storage order in a cooler based off of? Options: First in First out, Minimum internal cooking temperatures, Cross contamination, Proper cleaning sanitizing

Back

Minimum internal cooking temperatures

Front

What are you NOT allowed to handle ready to eat food with?

Back

bare hands

Front

An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?

Back

8

Front

Which is a Big Eight food allergen? Options: Broccoli, Grapes, Pork

Back

Wheat

Front

Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of

Back

cross contamination

Front

How should chemicals be stored?

Back

Away from prep areas

Front

Soup on a buffet should be labeled with the

Back

name of the food.

Front

Which item is stored correctly in the cooler? Options: Macaroni salad stored above raw salmon, Raw ground pork stored below raw poultry, Raw poultry stored above raw pork roast, Sliced pineapple stored below raw steaks

Back

Macaroni salad stored above raw salmon