ServSafe Manager Exam

Front

What food items can be re-served to customers?

Back

Unopened pre-packaged food.

Front

What is a basic characteristic of viruses?

Back

Viruses require a living host to grow.

Front

Who is at high risk for foodborne illness?

Back

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

Front

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

Back

Up to 6 hours.

Front

Is it safe to cut vegetables on the same cutting board as meat or poultry?

Back

No, it is not safe.

Front

What is the minimum internal cooking temperature for poultry?

Back

165°F (74°C).

Front

What is cross-contamination?

Back

The transfer of harmful bacteria from one food to another.

Front

What is the proper way to thaw food?

Back

In the refrigerator, under cold running water, or in the microwave.

Front

What is the danger zone for food temperatures?

Back

41°F to 135°F (5°C to 57°C).

Front

What is the purpose of a food safety management system?

Back

To prevent foodborne illness by controlling hazards.