ServSafe Manager Review #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?
| Draggable item | arrow_right_alt | Corresponding Item |
|---|---|---|
30°F | arrow_right_alt | 160°F |
50°F | arrow_right_alt | 140°F |
40°F | arrow_right_alt | 130°F |
What is the recommended minimum internal cooking temperature for poultry?
| Draggable item | arrow_right_alt | Corresponding Item |
|---|---|---|
165°F | arrow_right_alt | 160°F |
155°F | arrow_right_alt | 180°F |
145°F | arrow_right_alt | 170°F |
What is the proper way to thaw frozen meat?
| Draggable item | arrow_right_alt | Corresponding Item |
|---|---|---|
In the refrigerator | arrow_right_alt | Under hot running water |
On the kitchen countertop | arrow_right_alt | At room temperature |
In a microwave oven | arrow_right_alt | In a plastic bag |
What is the most effective method to prevent cross-contamination?
| Draggable item | arrow_right_alt | Corresponding Item |
|---|---|---|
Storing raw and cooked foods together | arrow_right_alt | Washing hands periodically throughout food preparation |
Using separate cutting boards for different types of food | arrow_right_alt | Touching ready-to-eat food with bare hands |
Thawing meat on the countertop | arrow_right_alt | Reusing the same utensils for different food items |
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.