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ServSafe Manager Exam

Authored by Wayground Content

Science

11th Grade

NGSS covered

Used 3+ times

ServSafe Manager Exam
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15 questions

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1.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

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)

2.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

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.

3.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

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

4.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

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.

5.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

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.

6.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

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.

7.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

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.

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