ServSafe Manager Exam

What is cross-contamination?

• The process of cooking food at high temperatures.

• The transfer of harmful bacteria from one food or surface to another.

• The method of preserving food using salt and sugar.

• The practice of mixing different types of food together.

How often must you check the temperature of food that is being held with temperature control?

• At least every 2 hours.

• At least every 4 hours.

• At least every 6 hours.

• At least every 8 hours.

What is the purpose of a food thermometer?

• To ensure food is cooked to a safe internal temperature.

• To measure the weight of the food.

• To check the freshness of ingredients.

• To determine the cooking time for recipes.

What is the danger zone for food temperatures?

• 32°F (0°C) to 120°F (49°C)

• 41°F (5°C) to 135°F (57°C)

• 50°F (10°C) to 140°F (60°C)

• 35°F (2°C) to 130°F (54°C)

Which group of individuals has a higher risk of foodborne illness?

• Elderly people.

• Young children.

• Healthy adults.

• Pregnant women.

What is the safe temperature range for holding hot food?

• 120°F (49°C) or higher.

• 135°F (57°C) or higher.

• 150°F (65°C) or higher.

• 160°F (71°C) or higher.

What is the importance of food labeling?

• To provide consumers with information about allergens, ingredients, and expiration dates.

• To enhance the taste of food products.

• To increase the shelf life of food items.

• To promote food products through advertising.

What is the role of a food safety manager?

• To oversee food safety practices and ensure compliance with regulations.

• To prepare meals for customers in a restaurant.

• To manage the financial aspects of a food business.

• To conduct marketing research for food products.

True or False: Cockroaches like to live in bright cold areas?

• True

• False

• They prefer dark warm areas

• They thrive in humid environments

What is the minimum internal cooking temperature for poultry?

• 145°F (63°C)

• 160°F (71°C)

• 165°F (74°C)

• 170°F (77°C)