
ServSafe Manager Review
Flashcard
•
Science
•
12th Grade
•
Practice Problem
•
Easy
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15 questions
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1.
FLASHCARD QUESTION
Front
What is a basic characteristic of a virus?
Back
Requires a living host to survive and grow.
2.
FLASHCARD QUESTION
Front
What should be done in the event of an imminent health hazard such as flood, fire, or water supply interruption?
Back
Closure of the establishment.
3.
FLASHCARD QUESTION
Front
What are the required characteristics of floors, walls, and ceilings in a food establishment?
Back
They must be smooth and durable.
4.
FLASHCARD QUESTION
Front
What is the maximum temperature that cold food can reach when held without temperature control for up to six hours?
Back
70F.
5.
FLASHCARD QUESTION
Front
What is an example of a physical contaminant in food?
Back
Bones in fish.
6.
FLASHCARD QUESTION
Front
What is the purpose of ServSafe training?
Back
To educate food service managers on food safety practices.
7.
FLASHCARD QUESTION
Front
What is the minimum internal cooking temperature for poultry?
Back
165F.
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