ServSafe Manager Review

Front

What is a basic characteristic of a virus?

Back

Requires a living host to survive and grow.

Front

What does TCS stand for in food safety?

Back

TCS foods are foods that require time & temperature control for safety.

Front

Define RTE foods.

Back

RTE foods are ready to eat.

Front

What is HAACP?

Back

HAACP (Hazard Analysis Critical Control Point) is a unique plan made by management to actively control risk in restaurants.

Front

How long must arms and hands be washed with soap and water?

Back

Arms and hands must be washed for at least 10-15 seconds.

Front

What is the primary purpose of food safety management systems?

Back

To prevent foodborne illnesses and ensure safe food handling.

Front

What is cross-contamination?

Back

Cross-contamination is the transfer of harmful bacteria from one food or surface to another.

Front

What temperature should hot foods be held at?

Back

Hot foods should be held at 135°F (57°C) or higher.

Front

What is the danger zone for food temperatures?

Back

The danger zone is between 41°F (5°C) and 135°F (57°C), where bacteria can grow rapidly.

Front

What is the correct way to thaw food?

Back

Food should be thawed in the refrigerator, under cold running water, or in the microwave, but never at room temperature.