ServSafe Manager Practice Test

What internal temp should whole poultry be cooked to?

• 145F

• 160F

• 165F

• 170F

a foodborne illness outbreak is when

• one person gets sick after eating contaminated food.

• two or more people get the same illness after eating the same food.

• a single case of food poisoning is reported.

• food is contaminated during the cooking process.

WHICH IS A AN UNSAFE SERVING PRACTICE?

• Serving food at incorrect temperatures

• Using clean utensils for serving

• Washing hands before handling food

• Storing food in airtight containers

includes cleaners, sanitizers, polishers, machine lubricants, and toxic metals

• chemical hazards

• biological hazards

• physical hazards

• ergonomic hazards

Food held at 41 ̊F (5 ̊C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

• 4 hours

• 6 hours

• 8 hours

• 10 hours

What is sanitizing?

• Reducing pathogens to safe levels

• Completely eliminating all microorganisms

• Increasing the number of pathogens

• Using chemicals to enhance flavor

When should hand antiseptics be used?

• Before eating

• After washing hands

• Before using the restroom

• After handling food

WHICH PART OF THE PLATE IS OKSY TO TOUCH WHEN SERVING CUSTOMERS?

• The rim of the plate

• The bottom of the plate

• The center of the plate

• The edge of the plate

What should foodhandlers do after prepping food and before using the restroom?

• Take off their aprons

• Wash their hands

• Put on gloves

• Clean the prep area

What internal temp should ground poultry be cooked to?

• 150F

• 160F

• 165F

• 170F