Servsafe Module 4 Practice Solution Manual Fully Solved Latest (2025-2026)
The flow of food is - Answers The path that food takes in an operation.
-Purchasing, receiving, storing, and service (some operations may include other steps)
It begins when you ___________ the food and ends when you ______________ it. - Answers buy; serve
Managers are responsible for the safety of the food at _____________ _____________ during the flow
of food. - Answers every point
Biggest hazard to food as it flows through the operation - Answers cross contamination and time temp
abuse
Guidelines for Preventing Cross-Contamination Between Food - Answers -Use separate equipment for
raw and ready-to-eat food
-Use different colored equipment
-Clean and sanitize before and after tasks
-Prep raw and ready-to-eat food at different times
-Buy prepared food
Most foodborne illnesses happen because TCS food has been ____________ - ______________ abused.
- Answers time-temperature
TCS food has been time-temperature abused any time it remains between ______________ and
________________. This is called the _________________ _______________ ___________ because
pathogens grow in this range. Most pathogens grow much faster between _______________ and
_______________. - Answers 41 F and 135 F
Temp Danger Zone
70 F and 125 F
Food is being temperature abused whenever it is handled in the following ways: - Answers cooked at the
wrong internal temp
held at the wrong temp
cooled or reheated incorrectly
The longer food stays in the temperature danger zone, the more time pathogens have to ____________.
- Answers grow
The flow of food is - Answers The path that food takes in an operation.
-Purchasing, receiving, storing, and service (some operations may include other steps)
It begins when you ___________ the food and ends when you ______________ it. - Answers buy; serve
Managers are responsible for the safety of the food at _____________ _____________ during the flow
of food. - Answers every point
Biggest hazard to food as it flows through the operation - Answers cross contamination and time temp
abuse
Guidelines for Preventing Cross-Contamination Between Food - Answers -Use separate equipment for
raw and ready-to-eat food
-Use different colored equipment
-Clean and sanitize before and after tasks
-Prep raw and ready-to-eat food at different times
-Buy prepared food
Most foodborne illnesses happen because TCS food has been ____________ - ______________ abused.
- Answers time-temperature
TCS food has been time-temperature abused any time it remains between ______________ and
________________. This is called the _________________ _______________ ___________ because
pathogens grow in this range. Most pathogens grow much faster between _______________ and
_______________. - Answers 41 F and 135 F
Temp Danger Zone
70 F and 125 F
Food is being temperature abused whenever it is handled in the following ways: - Answers cooked at the
wrong internal temp
held at the wrong temp
cooled or reheated incorrectly
The longer food stays in the temperature danger zone, the more time pathogens have to ____________.
- Answers grow
