ServSafe Manager Review

Front

What is the proper way to store raw poultry during off-site food delivery?

Back

Raw poultry must be stored separately from ready-to-eat food.

Front

When should a food handler with a sore throat and fever be excluded from work?

Back

A food handler should be excluded if the customers served are primarily a high-risk population.

Front

How long can cold food be held without temperature control if it does not exceed 70°F (21°C)?

Back

Cold food can be held without temperature control for 6 hours.

Front

What should soup being hot-held on a buffet be labeled with?

Back

Soup should be labeled with the name of the food.

Front

What is the correct way to store a mop in between uses?

Back

A mop should be hung on a hook in a cleaning supply closet.

Front

What is the importance of separating raw and ready-to-eat foods during food storage?

Back

Separating raw and ready-to-eat foods prevents cross-contamination and foodborne illnesses.

Front

What are high-risk populations in food service?

Back

High-risk populations include young children, elderly individuals, pregnant women, and people with weakened immune systems.

Front

What is the maximum temperature for cold food to be held without temperature control?

Back

Cold food must not exceed 70°F (21°C) to be held without temperature control.

Front

Why is it important to label food items on a buffet?

Back

Labeling food items helps customers identify allergens and make informed choices.

Front

What are the key principles of food safety in food service?

Back

Key principles include proper food storage, cooking food to safe temperatures, preventing cross-contamination, and maintaining personal hygiene.