SERVSAFE MANAGER'S TRAINING - CHAPTER 4
QUESTIONS WITH 100% CORRECT ANSWERS .
Flow,,food,,ANS,-,The,path,that,food,takes,through,a,restaurant,operation,is,called,the,_________-of-
_____________.
Cross-contamination,,ANS,-,__________-
___________________,can,happen,at,any,point,in,the,flow,of,food.
separate,,ANS,-,One,way,to,prevent,cross-contamination,is,to,use,_____________,equipment.
produce,,ANS,-
,You,should,use,one,set,of,cutting,boards,,utensils,,and,containers,for,raw,poultry...,another,set,for,raw,m
eat...,and,a,third,set,for,__________
Colored,,ANS,-,______________,cutting,boards,and,utensil,handlers,can,help,keep,equipment,separate.
sanitize,,ANS,-,Clean,and,____________,all,work,surfaces,,equipment,,and,utensils,after,each,task.
sanitize,,ANS,-
,When,you,cut,up,raw,chicken,,you,cannot,just,rinse,the,equipment...,you,must,wash,,rinse,,and,then,____
________,equipment.
prepping,,ANS,-,Another,way,to,prevent,cross-contamination,is,by,___________,food,at,different,times.
ready-to-eat,,ANS,-,To,prevent,cross-
contamination,,you,should,prep,different,types,of,food,at,different,times.,Prep,raw,meat,,fish,and,poultry,
at,a,different,time,than,__________-_____,-,________,food.
raw,,ANS,-,You,should,prep,ready-to-eat,food,before,_______,food,to,minimize,the,chance,of,cross-
contamination.
, prepping,,ANS,-,Another,way,to,prevent,cross-
contamination,is,to,buy,food,that,doesn't,require,much,______________,or,handling.
time-temperature,,ANS,-,Most,foodborne,illnesses,happen,because,TCS,food,has,been,______-
_________________,abused.
41,,135,,ANS,-,TCS,food,has,been,time-
temperature,abused,any,time,it,remains,between,____,°F,and,_____°,F.
41,,135,,ANS,-,The,temperature,danger,zone,is,from,____,°F,to,_____°,F.
pathogens,,ANS,-,The,temperature,danger,zone,is,when,_____________,can,grow.
70,,125,,ANS,-,Most,pathogens,grow,faster,between,____,°F,and,_____°,F.
internal,temperature,,ANS,-
,Food,is,being,temperature,abused,whenever,it,is,cooked,to,the,wrong,________________,____________
_______.
reheated,,ANS,-,Food,is,being,temperature,abused,whenever,it,is,cooled,or,_____________,incorrectly.
temperature,danger,,ANS,-
,The,longer,food,stays,in,the,_______________,__________,zone,,the,more,time,pathogens,have,to,grow.
4,,ANS,-
,If,food,is,held,in,the,temperature,danger,zone,for,_____,or,more,hours,,you,must,throw,it,out,(provide,th
e,number,,not,the,word).
record,,ANS,-,Food,handlers,must,___________,when,the,food,temperatures,were,taken
QUESTIONS WITH 100% CORRECT ANSWERS .
Flow,,food,,ANS,-,The,path,that,food,takes,through,a,restaurant,operation,is,called,the,_________-of-
_____________.
Cross-contamination,,ANS,-,__________-
___________________,can,happen,at,any,point,in,the,flow,of,food.
separate,,ANS,-,One,way,to,prevent,cross-contamination,is,to,use,_____________,equipment.
produce,,ANS,-
,You,should,use,one,set,of,cutting,boards,,utensils,,and,containers,for,raw,poultry...,another,set,for,raw,m
eat...,and,a,third,set,for,__________
Colored,,ANS,-,______________,cutting,boards,and,utensil,handlers,can,help,keep,equipment,separate.
sanitize,,ANS,-,Clean,and,____________,all,work,surfaces,,equipment,,and,utensils,after,each,task.
sanitize,,ANS,-
,When,you,cut,up,raw,chicken,,you,cannot,just,rinse,the,equipment...,you,must,wash,,rinse,,and,then,____
________,equipment.
prepping,,ANS,-,Another,way,to,prevent,cross-contamination,is,by,___________,food,at,different,times.
ready-to-eat,,ANS,-,To,prevent,cross-
contamination,,you,should,prep,different,types,of,food,at,different,times.,Prep,raw,meat,,fish,and,poultry,
at,a,different,time,than,__________-_____,-,________,food.
raw,,ANS,-,You,should,prep,ready-to-eat,food,before,_______,food,to,minimize,the,chance,of,cross-
contamination.
, prepping,,ANS,-,Another,way,to,prevent,cross-
contamination,is,to,buy,food,that,doesn't,require,much,______________,or,handling.
time-temperature,,ANS,-,Most,foodborne,illnesses,happen,because,TCS,food,has,been,______-
_________________,abused.
41,,135,,ANS,-,TCS,food,has,been,time-
temperature,abused,any,time,it,remains,between,____,°F,and,_____°,F.
41,,135,,ANS,-,The,temperature,danger,zone,is,from,____,°F,to,_____°,F.
pathogens,,ANS,-,The,temperature,danger,zone,is,when,_____________,can,grow.
70,,125,,ANS,-,Most,pathogens,grow,faster,between,____,°F,and,_____°,F.
internal,temperature,,ANS,-
,Food,is,being,temperature,abused,whenever,it,is,cooked,to,the,wrong,________________,____________
_______.
reheated,,ANS,-,Food,is,being,temperature,abused,whenever,it,is,cooled,or,_____________,incorrectly.
temperature,danger,,ANS,-
,The,longer,food,stays,in,the,_______________,__________,zone,,the,more,time,pathogens,have,to,grow.
4,,ANS,-
,If,food,is,held,in,the,temperature,danger,zone,for,_____,or,more,hours,,you,must,throw,it,out,(provide,th
e,number,,not,the,word).
record,,ANS,-,Food,handlers,must,___________,when,the,food,temperatures,were,taken
