ServSafe Manager Review

Front

What is a basic characteristic of a virus?

Back

Requires a living host to survive and grow.

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.

Front

What are the required characteristics of floors, walls, and ceilings in a food establishment?

Back

They must be smooth and durable.

Front

What is the maximum temperature that cold food can reach when held without temperature control for up to six hours?

Back

70F.

Front

What is an example of a physical contaminant in food?

Back

Bones in fish.

Front

What is the purpose of ServSafe training?

Back

To educate food service managers on food safety practices.

Front

What is the minimum internal cooking temperature for poultry?

Back

165F.

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.

Front

What is the significance of the 'Danger Zone' in food safety?

Back

It is the temperature range (41F to 135F) where bacteria grow rapidly.