ServSafe 1-3 Review

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Updated a month ago

1. Word cloud
120 seconds
Review: food safety, personal hygiene, controlling time and temperature?
2. Slide
60 seconds
Food Safety – The practice of ensuring that food is prepared and stored in a healthy manner that meets all safety standards. Personal Hygiene – Maintaining good personal hygiene helps prevent the spread of illness, disease, and infection. Temperature Control – The practice of ensuring that food is stored, cooked, cooled and received at the proper temperature to prevent the growth of harmful bacteria.
3. Slide
60 seconds
Did you know that the temperature of food should never exceed 41 degrees Fahrenheit for more than 4 hours to prevent the growth of bacteria? It's important to wash your hands for at least 20 seconds when handling food to prevent the spread of germs and bacteria. The optimum temperature range for bacteria to grow is between 41 to 135 degrees Fahrenheit.
Did you know?
4. Personalised Feedback
360 seconds
How can personal hygiene practices, such as proper handwashing and wearing gloves, contribute to ensuring food safety in a restaurant or food service setting?
5. Open question
180 seconds
Work together in pairs: What are some effective strategies for controlling time and temperature when handling food to ensure food safety and personal hygiene?
6. Poll
60 seconds
Which of the following is NOT a safe way to defrost food?
  • Leave it on the kitchen counter
  • Thaw it in the refrigerator
  • Use a microwave
7. Poll
60 seconds
What is the recommended temperature for storing perishable foods in the refrigerator?
  • Between 50°F (10°C) and 60°F (15°C)
  • Below 41°F (4°C)
  • Above 70°F (21°C)
8. Poll
60 seconds
Why is it important to wash hands before handling food?
  • To make the food taste better
  • To add flavor to the food
  • To prevent cross-contamination
9. Drawings
450 seconds
Brain break: Draw a teddy bear hiking up a mountain wearing hiking boots and a backpack full of cupcakes
10. Poll
60 seconds
At what temperature should poultry be cooked to ensure safety?
  • 130°F (54.5°C)
  • 165°F (74°C)
  • 145°F (63°C)
11. Word cloud
60 seconds
What temperature should TCS foods be reheated to?
12. Poll
60 seconds
Which of the following is NOT a foodborne illness?
  • Salmonella
  • Botulism
  • Listeria
  • Jaundice
13. Drawings
450 seconds
Draw a TCS Food:
14. Drawings
450 seconds
Draw a food with its correct internal cooking temperature:

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