Servsafe Flashcards

Decks in this Class (15):

• Chapter 1 Keeping Food Safe

  Chapter 1- Keeping Food Safe

  Sample Cards:

  what is a foodborne illness,

  what are some of the costs of a foodborn,

  what is contamination
  17 Cards
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• Chapter 2 Understanding The Microworld

  Chapter 2- Understanding the Microworld

  Sample Cards:

  what does the f stand for in fattom,

  what does the a stand for in fattom,

  what does the first t stand for in fatto
  18 Cards
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• Chapter 3 Contamination Food Allergens A

  Chapter 3- Contamination, Food Allergens, and Foodborne Illness

  Sample Cards:

  what are some physical contaminants,

  what are some naturally occuring physica,

  what are some symptoms of a physical con
  19 Cards
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• Chapter 4 The Safe Food Handler

  Chapter 4- The Safe Food Handler

  Sample Cards:

  how can food handlers contaminate food,

  what is a carrier,

  what diseases are not spread through foo
  19 Cards
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• Chapter 5 The Flow Of Food An Introducti

  Chapter 5- The Flow of Food: An Introduction

  Sample Cards:

  what is the flow of food 9 words,

  __________ is a major hazard in the flow,

  guidelines for preventing cross contamin
  22 Cards
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• Chapter 6 The Flow Of Safe Food Purchasi

  Chapter 6- The Flow of Safe Food; Purchasing, Receiving; Storage

  Sample Cards:

  you should always purchase from _______,

  when should you arrange for a delivery t,

  why should you make specific staff respo
  27 Cards
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• Chapter 7 The Flow Of Food Storage

  Chapter 7- The Flow of Food: Storage

  Sample Cards:

  all items not in their _______ container,

  food labels should include the ______ __,

  what is one time you do not have to labe
  27 Cards
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• Chapter 8 The Flow Of Food Preparation

  Chapter 8- The Flow of Food: Preparation

  Sample Cards:

  food that cannot be _________ should be,

  what is reconditioning,

  why should you thaw food out in a cooler
  28 Cards
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• Chapter 9 The Flow Of Food Service

  Chapter 9-The Flow of Food Service

  Sample Cards:

  when hot holding food what is the requir,

  when cold holding food what is the requi,

  why shouldnt you use a temperature gauge
  33 Cards
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• Chapter 10 Food Safety Management System

  Chapter 10-Food Safety Management Systems

  Sample Cards:

  what is a food safety management system,

  your operation should have the following,

  active managerial control is a program t
  23 Cards
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• Chapter 11 Safe Facilities And Equipment

  Chapter 11- Safe Facilities and Equipment

  Sample Cards:

  a kitchen layout needs to be designed so,

  materials selected for interior construc,

  what should flooring be like
  48 Cards
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• Chapter 12 Cleaning And Sanitation

  Chapter 12- Cleaning and Sanitation

  Sample Cards:

  cleaning agents are chemical compounds t,

  _______________ detergents remove fresh,

  heavy duty detergents remove wax aged an
  31 Cards
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• Chapter 13 Integrated Pest Managment

  Chapter 13- Integrated Pest Managment
  0 Cards
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• Chapter 15 Staff Food Safety Training

  Chapter 15- Staff Food Safety Training

  Sample Cards:

  what is a training need,

  what are three ways to determine a train,

  when are two times you should train staf
  13 Cards
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• Chapter 14 Food Safety Regulations And S

  Chapter 14- Food Safety Regulations and Standards

  Sample Cards:

  the _________ fda and the ___________ us,

  ______ and _______ regulatory agencies c,

  the fda inspects all food but what
  22 Cards
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