ServSafe Manager Exam
Flashcard
•
Science
•
11th Grade
•
Easy
Wayground Content
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15 questions
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1.
FLASHCARD QUESTION
Front
How often must you check the temperature of food that is being held with temperature control?
Back
At least every 4 hours.
2.
FLASHCARD QUESTION
Front
What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
Back
30 seconds.
3.
FLASHCARD QUESTION
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.
4.
FLASHCARD QUESTION
Front
True or False: Cockroaches like to live in bright cold areas?
Back
False.
5.
FLASHCARD QUESTION
Front
Which group of individuals has a higher risk of foodborne illness?
Back
Elderly people.
6.
FLASHCARD QUESTION
Front
What is the safe temperature range for holding hot food?
Back
135°F (57°C) or higher.
7.
FLASHCARD QUESTION
Front
What is the primary purpose of a food safety management system?
Back
To prevent foodborne illness.
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