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Decks in this class (26)
5.20 Study Questions
Chapter 5 Study Questions
10
cards
6.9 Correct Prep
Pick the Correct Way to Prep Food
4
cards
6.8 Apply Your Knowledge
Decide if the food in each situation was prepped correctly.
5
cards
5.9 Apply Your Knowledge
Accept or Reject
8
cards
5.17 Load the Cooler
Find the unsafe storage practices in this picture.
5
cards
6.15 Apply Your Knowledge
What's the temperature? Identify the required minimum internal cooking temperature for each food.
8
cards
6.19 part 1
Identify foods that have been cooled correctly
3
cards
6.19 part 2
Is It Hot Enough? Decide if the food in each situation is safe to serve.
2
cards
6.22 Study Questions
Choose the best answer for each question.
10
cards
7.4 Is It Being Handled Safely?
Identify each food item that is not being handled safely.
4
cards
7.5 Is It Safe?
Read each story and decide if the food is safe to serve. Assume the food has been correctly labeled.
3
cards
7.12 Re-serve or Throw Out
Identify foods you can re-serve and foods you must throw out.
10
cards
7.16 Study Questions
Choose the best answer to each question.
10
cards
8.6 Identify the Risk
Match the example to the correct risk factor for foodborne illness.
5
cards
1.16 Study Questions
Choose the best answer to each question.
10
cards
2.30 Study Questions
Chapter 2 Questions
0
cards
3.22 Study Questions
Choose the best answer to each question.
0
cards
4.14 Study Questions
Choose the best answer for each question
0
cards
1.7 What's the Cause?
Identify the 5 most common causes of foodborne illness.
8
cards
1.10 Which is it? (part 1)
Identify the food that needs time and temperature control to keep it safe.
6
cards
1.10 Who has a greater risk? (part 2)
Identify groups that have a higher risk of getting a foodborne illness
because of their immune systems
6
cards
1.13 Who Does What?
What government agency does the action described?
5
cards
2.13 (pt1) FAT TOM
Six conditions that cause bacteria rapid growth
6
cards
2.13 (pt2) What's Wrong With This Picture
Identify which pictures show an unsafe practice when handling chemicals. *USE ILLUSTRATION 2.13***
3
cards
2.14 Who Am I?
Identify the pathogen from the description given.
3
cards
2.15 What's the Best Way to Control Them?
What is the most important prevention measure for each
pathogen?
1
cards
More about
ServSafe - Chapter Study
- Class purpose General learning
These are to go along with the 7th edition ServSafe Manager study book.
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