ServSafe Flash Card 2026-2027.
Questions & Correct Answers. Graded
A
A food handler drops the end of a hose into a mop bucket and turns the
water on to fill it.What has the food handler done wrong? - ANSCreated a
cross-connection
A food handler working in a hotel removes cold tuna salad from the cooler
at 9:00 am and delivers it to a conference room for an 11:00 am buffet
luncheon, where it is held without temperature control. By what time must
the tuna salad be served or thrown out? - ANS3:00 p.m.
A manager's responsibility to actively control risk factors for foodborne
illnesses is called - ANSactive managerial control.
After scraping and washing, what is the third step in cleaning and sanitizing
a prep table? - ANSRinsing
Cold food can be held intentionally without temperature control for ____
hours as long as it does not exceed 70°F (21°C). - ANS6
Food must be cooled from 135°F (57°C) to ______ within 2 hours. -
ANS70°F (21°C)
1
Questions & Correct Answers. Graded
A
A food handler drops the end of a hose into a mop bucket and turns the
water on to fill it.What has the food handler done wrong? - ANSCreated a
cross-connection
A food handler working in a hotel removes cold tuna salad from the cooler
at 9:00 am and delivers it to a conference room for an 11:00 am buffet
luncheon, where it is held without temperature control. By what time must
the tuna salad be served or thrown out? - ANS3:00 p.m.
A manager's responsibility to actively control risk factors for foodborne
illnesses is called - ANSactive managerial control.
After scraping and washing, what is the third step in cleaning and sanitizing
a prep table? - ANSRinsing
Cold food can be held intentionally without temperature control for ____
hours as long as it does not exceed 70°F (21°C). - ANS6
Food must be cooled from 135°F (57°C) to ______ within 2 hours. -
ANS70°F (21°C)
1
