Entry-level food safety basics (handwashing, temperature danger zone, cross-contamination) tested on the ServSafe Food Handler certification exam.
33 cards · basic cards · AI-written, checked twice. Edit anything.
- What is the temperature danger zone for food?
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41°F to 135°F (5°C to 57°C)- When must a food handler wash their hands?
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Before handling food, after using the restroom, after handling raw meat, after touching hair or face, and after eating or drinking- What are the steps for proper handwashing?
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Wet with warm water, apply soap, scrub all surfaces including between fingers and under nails for at least 20 seconds, rinse, dry with clean towel- What is cross-contamination?
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The transfer of harmful microorganisms or allergens from one surface, food, or person to another- How can cross-contamination be prevented?
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Use separate cutting boards for raw meat and ready-to-eat foods, wash hands between tasks, keep raw meat away from other foods, clean and sanitize surfaces- What is the safe minimum internal temperature for poultry?
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165°F (74°C)- What is the safe minimum internal temperature for ground beef?
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160°F (71°C)- What is the safe minimum internal temperature for whole beef steaks?
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145°F (63°C)- What is the safe minimum internal temperature for pork?
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145°F (63°C)- What is the safe minimum internal temperature for fish?
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145°F (63°C)- What does TCS stand for?
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Time/Temperature Control for Safety- What are examples of TCS foods?
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Meat, poultry, eggs, dairy products, cooked vegetables, and foods containing these ingredients- What temperature should hot TCS food be held at?
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135°F (57°C) or above- What temperature should cold TCS food be held at?
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41°F (5°C) or below- How long can food safely remain at room temperature?
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No more than 2 hours, or 1 hour if the temperature is above 90°F (32°C)
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