Let's Pass Serv Safe

Front

A manager wants to reduce the risk of foodborne illness by focusing on policies, training, and monitoring procedures. This approach is best described as

Back

Active managerial control

Front

A shipment of fresh fish arrives with an internal temperature of 48°F. What should the manager do?

Back

Reject the shipment

Front

Which illness is most commonly associated with tuna that has been time-temperature abused?

Back

Histamine poisoning

Front

What hazard is the primary concern when a foodhandler removes foil from baked potatoes held at room temperature for four hours?

Back

Clostridium botulinum

Front

Ground poultry must be cooked to a minimum internal temperature of

Back

165°F for 15 seconds

Front

Which practice best demonstrates active managerial control?

Back

Monitoring cooking temperatures and documenting results

Front

A foodhandler is prepping lettuce for service. Which step reduces the risk of contamination?

Back

Washing lettuce before cutting

Front

A delivery of shell eggs is received at 45°F. What is the correct action?

Back

Accept the delivery

Front

Which food must be rejected during receiving?

Back

Canned tomatoes with dents on the seam

Front

A manager wants to control time-temperature abuse. Which tool is most effective?

Back

Calibrated thermometers