Chapter 7, 8, 9, & 10 ServSafe Flash Cards
1.
Side 1 – Write the Chapter # and question.
2.
Side 2 – Write the answer.
Chapter 7 Questions:
1.
What is the required temperature for holding hot food?
2.
What is the required temperature for holding cold food?
3.
What are the four requirements for holding cold food without temperature control?
4.
What are the three requirements for holding hot food without temperature control?
5.
What is the only type of food that “can” be re-served?
6.
What is the distance required (above counter & beyond food) for sneeze guards on buffets?
7.
What is the general rule for refills and how to use plates at self-service areas?
8.
How should TCS food in vending machines be packaged?
Chapter 8 Questions:
1.
Define “food safety management system.”
2.
Define Hazard Analysis Critical Control Point (HACCP).
3.
List the seven HACCP principles.
4.
Define and give an example of “conducting a hazard analysis.”
5.
Define and give an example of a “critical control point.”
6.
Define and give an example of a “critical limit.”
7.
Define and give an example of a “monitoring procedure.”

8.
Define and give an example of a “corrective action.”
9.
Define and give an example of “verifying the system works.”
10.
Define and give an example of “recordkeeping and documentation.”
Chapter 9 Questions:
1.
What are the NSF/ANSI standards for food equipment?
2.
What is the distance required for floor-mounted equipment?
3.
What is the distance required for tabletop equipment?
4.
What are the five requirements for handwashing stations?
5.
Define cross-connection.
6.
Define backflow.
7.
What is the only sure way to prevent backflow?
8.
If you have an emergency that affects your facility, then you must first consider if the risk to safety or security of food is significant. If yes, then what do you do?
9.
What are the three basic rules of pest management?
Chapter 10 Questions:
1.
What is the contact time and temperature requirement for
“heat sanitizing”?
2.
What are the three common types of chemical sanitizers?
3.
What are the five factors of sanitizer effectiveness?
4.
What is the required “water temperature”, “sanitizer concentration”, and “sanitizer contact time” for chlorine?

5.
What is the required “water temperature”, “sanitizer concentration”, and “sanitizer contact time” for iodine?
6.
What is the required “water temperature”, “sanitizer concentration”, and “sanitizer contact time” for quats?
7.
What is the five step process for cleaning and sanitizing a surface?
8.
What is the required temperature for the final sanitizing rinse in a high-temperature machine?
9.
What is the required temperature for a stationary rack, single temperature machine?
10.
What is the five step process for cleaning and sanitizing in a three-compartment sink?
11.
What is the risk associated with not immediately cleaning up diarrhea or vomit in an operation?
12.
What is required for storage and labeling of foodservice chemicals?
13.
What is required for disposal of foodservice chemicals?
14.
What document(s) are required to be kept on hand in connection with the chemicals that are at a foodservice operation?
15.
What are three parts of an effective cleaning program?