ServSafe Manager Review

Front

When should a food handler with a sore throat and fever be excluded from work?

Back

When customers served are primarily a high-risk population.

Front

How high must legs be on table-mounted equipment?

Back

4 inches.

Front

When delivering food for off-site service, how must raw poultry be stored?

Back

Separately from ready-to-eat food.

Front

What does RTE stand for in food safety?

Back

Ready to eat.

Front

Is it safe to thaw frozen foods by letting them sit on a counter at room temperature?

Back

False.

Front

What is the primary concern when a food handler is ill?

Back

Preventing the spread of foodborne illness.

Front

What is the minimum internal cooking temperature for poultry?

Back

165°F (74°C).

Front

What is the proper way to store raw meat in a refrigerator?

Back

Below ready-to-eat foods to prevent cross-contamination.

Front

What is the purpose of a food safety management system?

Back

To prevent foodborne illness and ensure food safety.

Front

What is the correct way to wash hands in a food service environment?

Back

Wash with soap and warm water for at least 20 seconds.