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?
- 41°F to 135°F (5°C to 57°C)
- When must a food handler wash their hands?
- 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?
- 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?
- The transfer of harmful microorganisms or allergens from one surface, food, or person to another
- How can cross-contamination be prevented?
- 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?
- 165°F (74°C)
- What is the safe minimum internal temperature for ground beef?
- 160°F (71°C)
- What is the safe minimum internal temperature for whole beef steaks?
- 145°F (63°C)
- What is the safe minimum internal temperature for pork?
- 145°F (63°C)
- What is the safe minimum internal temperature for fish?
- 145°F (63°C)
- What does TCS stand for?
- Time/Temperature Control for Safety
- What are examples of TCS foods?
- Meat, poultry, eggs, dairy products, cooked vegetables, and foods containing these ingredients
- What temperature should hot TCS food be held at?
- 135°F (57°C) or above
- What temperature should cold TCS food be held at?
- 41°F (5°C) or below
- How long can food safely remain at room temperature?
- No more than 2 hours, or 1 hour if the temperature is above 90°F (32°C)