Culinary Review

Instructions

ServSafe Manager Review #1

1

What is the correct temperature range for hot food holding?

1

Which of the following is an example of a biological hazard in food?

1

What should you do if you see a food handler cleaning their hands improperly?

1

Which food should be stored at the highest level in the refrigerator?

1

What is the proper sequence for cleaning and sanitizing dishes?

1

Which symptom should food handlers report to the manager?

1

Which food requires a minimum internal temperature of 145°F before serving?

1

What is the danger zone temperature range?

1

What should you do if you see a pest in the facility?

1

What is the recommended minimum internal cooking temperature for ground beef?

1

Which temperature range is considered the danger zone for food?

Draggable item		Corresponding Item
50°F		160°F
40°F		140°F
30°F		130°F

1

What is the recommended minimum internal cooking temperature for poultry?

Draggable item		Corresponding Item
145°F		160°F
165°F		180°F
155°F		170°F

1

What is the proper way to thaw frozen meat?

Draggable item		Corresponding Item
In a microwave oven		Under hot running water
In the refrigerator		At room temperature
On the kitchen countertop		In a plastic bag

1

What is the most effective method to prevent cross-contamination?

Draggable item		Corresponding Item
Using separate cutting boards for different types of food		Washing hands periodically throughout food preparation
Thawing meat on the countertop		Touching ready-to-eat food with bare hands
Storing raw and cooked foods together		Reusing the same utensils for different food items

1

Cross-contamination occurs when raw and cooked or ready-to-eat foods come into contact with each other.

1

Foodborne illness is caused by consuming food that has been contaminated by harmful bacteria.

1

It is safe to thaw frozen meat at room temperature.

1

Using a food thermometer is not necessary to ensure food safety.

1

Foodborne illnesses are caused by consuming contaminated food.

1

Cross-contamination occurs when raw meat comes into contact with ready-to-eat food.

1

It is safe to thaw frozen meat on the countertop at room temperature.

1

What is the correct temperature range for hot food holding?

Which of the following is an example of a biological hazard in food?

What should you do if you see a food handler cleaning their hands improperly?

Which food should be stored at the highest level in the refrigerator?

What is the proper sequence for cleaning and sanitizing dishes?

Which symptom should food handlers report to the manager?

Which food requires a minimum internal temperature of 145°F before serving?

What is the danger zone temperature range?

What should you do if you see a pest in the facility?

What is the recommended minimum internal cooking temperature for ground beef?

Which temperature range is considered the danger zone for food?

What is the recommended minimum internal cooking temperature for poultry?

What is the proper way to thaw frozen meat?

What is the most effective method to prevent cross-contamination?

Cross-contamination occurs when raw and cooked or ready-to-eat foods come into contact with each other.

Foodborne illness is caused by consuming food that has been contaminated by harmful bacteria.

It is safe to thaw frozen meat at room temperature.

Using a food thermometer is not necessary to ensure food safety.

Foodborne illnesses are caused by consuming contaminated food.

Cross-contamination occurs when raw meat comes into contact with ready-to-eat food.

It is safe to thaw frozen meat on the countertop at room temperature.

Personal hygiene, such as handwashing, is not important in preventing foodborne illnesses.