2nd Lets Pass ServSafe

Front

A manager wants to prevent foodborne illness by establishing procedures, training staff, and routinely checking operations. This system is known as

Back

Active managerial control

Front

A delivery of pork chops is received with an internal temperature of 48°F. What should the manager do?

Back

Reject the shipment

Front

Which illness is most often linked to tuna that has been temperature abused?

Back

Scombroid poisoning from Histamine Toxin

Front

What is the primary food safety concern when foil is removed from baked potatoes held at room temperature for several hours?

Back

Growth of Clostridium botulism

Front

What is the minimum internal temperature a turkey burger must reach?

Back

165°F

Front

Which situation best represents active managerial control?

Back

A manager reviews temperature logs daily and corrects violations

Front

A foodhandler is preparing lettuce for service. Which action best reduces contamination risk?

Back

Washing the lettuce under running potable water

Front

Tuna is delivered at 40°F. What should the manager do?

Back

Accept and refrigerate immediately

Front

Which food must be rejected during receiving?

Back

Vacuum-sealed fish without proper documentation

Front

To control time-temperature abuse, which tool is most effective?

Back

Temperature monitoring logs