ServSafe Manager Exam

Front

What is a TCS food?

Back

TCS stands for Time/Temperature Control for Safety. TCS foods are those that require specific time and temperature controls to prevent the growth of pathogens. Examples include baked potatoes, meat, dairy products, and cooked rice.

Front

Which group of individuals has a higher risk of foodborne illness?

Back

Elderly people are at a higher risk of foodborne illness due to weakened immune systems and other health issues.

Front

Where should staff members eat, drink, smoke, or chew gum?

Back

Staff members should eat, drink, smoke, or chew gum in designated areas away from food preparation and service areas to prevent contamination.

Front

What does TCS stand for in food safety?

Back

TCS stands for Temperature Control for Safety, referring to foods that require careful temperature management to prevent foodborne illness.

Front

Where should you place a food thermometer when checking if meat, poultry, or seafood is done cooking?

Back

You should place the food thermometer in the thickest part of the meat, poultry, or seafood to ensure it has reached a safe internal temperature.

Front

What is the safe minimum internal cooking temperature for poultry?

Back

The safe minimum internal cooking temperature for poultry is 165°F (74°C).

Front

What is cross-contamination?

Back

Cross-contamination is the transfer of harmful bacteria or allergens from one food or surface to another, often occurring through improper handling or storage.

Front

What is the importance of handwashing in food safety?

Back

Handwashing is crucial in food safety as it removes dirt, bacteria, and viruses from hands, preventing foodborne illnesses.

Front

What is the proper way to thaw frozen food?

Back

Frozen food should be thawed in the refrigerator, under cold running water, or in the microwave, but never at room temperature.

Front

What is the purpose of a food safety management system?

Back

A food safety management system is designed to prevent foodborne illnesses by identifying and controlling food safety hazards.