ServSafe Manager Review

Front

What are the required characteristics of floors, walls, and ceilings in food service establishments?

Back

Floors, walls, and ceilings must be smooth and durable to facilitate cleaning and prevent contamination.

Front

What is an example of a biological contaminant?

Back

Norovirus in shellfish is a biological contaminant that can cause foodborne illness.

Front

What action is typically required in the event of an imminent health hazard like a flood or fire?

Back

Closure of the food service establishment is usually required to ensure safety.

Front

How can grease and condensation buildup on surfaces be prevented?

Back

Proper ventilation helps to prevent grease and condensation buildup.

Front

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

Back

The correct order is wash, rinse, sanitize.

Front

What is the purpose of sanitizing in food service?

Back

Sanitizing reduces the number of pathogens on surfaces to safe levels.

Front

What is cross-contamination?

Back

Cross-contamination occurs when harmful bacteria or allergens are transferred from one food or surface to another.

Front

What temperature should hot foods be held at to prevent bacterial growth?

Back

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

Front

What is the minimum internal cooking temperature for poultry?

Back

The minimum internal cooking temperature for poultry is 165°F (74°C).

Front

What is the importance of proper food storage?

Back

Proper food storage prevents spoilage and contamination, ensuring food safety.