ServSafe Manager Review

Front

What is the correct order to wash dishes in a 3 compartment sink?

Back

wash, rinse, sanitize

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 an example of a physical contaminant in food?

Back

Bones in fish.

Front

What does RTE stand for in food safety?

Back

Ready to eat.

Front

What is the internal cooking temperature for whole poultry?

Back

165F.

Front

What is the purpose of sanitizing food contact surfaces?

Back

To reduce the number of pathogens to safe levels.

Front

What is the minimum internal temperature for ground beef?

Back

160F.

Front

What is cross-contamination?

Back

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

Front

What is the safe temperature range for storing cold food?

Back

41F or lower.

Front

What is the importance of handwashing in food safety?

Back

It helps prevent the spread of foodborne illnesses.