ServSafe Manager Exam

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)

What is the importance of handwashing in food safety?

• It removes dirt and pathogens from hands.

• It makes hands smell good.

• It prevents food from getting cold.

• It adds flavor to the food.

What is the purpose of a food safety management system?

• To prevent foodborne illness by controlling hazards.

• To enhance the flavor of food products.

• To increase food production efficiency.

• To reduce food costs for consumers.

Tags

NGSS.HS-ETS1-3

Who is at high risk for foodborne illness?

• Pregnant women, unborn babies, infants, and older adults.

• Healthy adults aged 18-50.

• Children aged 6-12 years.

• Athletes and physically active individuals.

What is a basic characteristic of viruses?

• Viruses can reproduce independently without a host.

• Viruses require a living host to grow.

• Viruses are made of cells and can be classified as living organisms.

• Viruses can survive in extreme environments without any host.

What food items can be re-served to customers?

• Unopened pre-packaged food.

• Leftover cooked food from previous customers.

• Opened jars of condiments.

• Food that has been dropped on the floor.

What is a food allergen?

• A type of food that is always safe to eat.

• A substance that can cause an allergic reaction in some people.

• A food that is rich in nutrients and vitamins.

• A food that is commonly consumed worldwide.

What is the correct way to store raw meat in the refrigerator?

• On the bottom shelf to prevent drips onto other foods.

• On the top shelf to keep it visible.

• In the vegetable drawer for easy access.

• Wrapped in paper towels to absorb moisture.

What is the significance of food temperature logs?

• They help monitor and ensure food is kept at safe temperatures.

• They are used to track food expiration dates.

• They assist in meal planning and preparation.

• They provide nutritional information about food items.

How long can food held at 41°F (5°C) or lower be held without temperature control?

• Up to 2 hours.

• Up to 4 hours.

• Up to 6 hours.

• Up to 8 hours.