ServSafe Manager Exam

Front

How often must you check the temperature of food that is being held with temperature control?

Back

At least every 4 hours.

Front

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

Back

30 seconds.

Front

Food held at 41°F (5°C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

Back

6 hours.

Front

True or False: Cockroaches like to live in bright cold areas?

Back

False.

Front

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

Back

Elderly people.

Front

What is the safe temperature range for holding hot food?

Back

135°F (57°C) or higher.

Front

What is the primary purpose of a food safety management system?

Back

To prevent foodborne illness.

Front

What is the minimum internal cooking temperature for poultry?

Back

165°F (74°C).

Front

What is cross-contamination?

Back

The transfer of harmful bacteria from one food or surface to another.

Front

What is the proper way to thaw food?

Back

In the refrigerator, under cold running water, or in the microwave.