ServSafe Manager Ch. 5-9 Quiz

Minimum internal temperature for chicken breast

• 165˚F

• 155˚F

• 145˚F

• 135˚F

Minimum internal temperature for stuffed lobster

• 165˚F

• 155˚F

• 145˚F

• 135˚F

Minimum internal temperature for ratites

• 165˚F

• 155˚F

• 145˚F

• 135˚F

Which of these foods belong on the top shelf of a walk-in cooler?

• raw ground beef

• strawberry pie

• raw shrimp

• raw chicken breasts

Which system is used to rotate old and new foods so that older food is used up first?

• USA (United Salmonella of America)

• FIFO (First In First Out)

• Out With The Old (OWTO)

• FDA (Food & Drug Administration)

Which food should not be offered on a children's menu?

• Grilled cheese sandwich

• Fried chicken tenders

• Rare hamburgers

• Pancakes with syrup

What must a food handler do to food immediately after thawing it in the microwave oven?

• Hold it

• Cook it

• Cool it

• Freeze it

Why must prep tables be cleaned and sanitized between uses?

• To make space to work safely

• To prevent cross-contamination

• To reduce toxic metal poisoning

• To avoid time-temperature abuse

What temperature must TCS food be reheated to if it will be hot held?

• 165˚F for 15 sec.

• 155˚F for 15 sec.

• 145˚F for 15 sec.

• 135˚F for 15 sec.

Minimum internal temperature for turkey burger

• 165˚F

• 155˚F

• 145˚F

• 135˚F