ServSafe Manager 2024-2025

Fresh fruits and vegetables should be washed

Before cutting

Adding food coloring to ground beef to make it look fresher is

Prohibited by the regulatory authroity

Which condition promotes the growth of bacteria

Temperature between 41 and 135 degrees

What is the most effective way to prevent viral foodborne diseases

Frequent handwashing

What agency is tasked with insoecting meat, poultry, eggs, fruit, and vegetables transported across state lines?

USDA

Food handlers are premitted to wear fingernail polish or artificial nails when they

Use intact, well-maintained gloves

What is the minimum internal temperature to which gravy should be reheated in a microwave

165 degrees

Game animals received for sale in an operation should

Be commercially raised for food purposes

What is the first step in proper handwashing?

Wet hands and arms

What is minimum internal cooking temperature for poultry?

165 degrees

Freezing food maintaines its safety because

Ut inhibits the growth of pathogens

Which of the following is most likely to be contaminated with the virus that causes Hepatitis A?

Raw oysters on the half shell

Which method is NOT recommended for cooling food safely?

Storing food in deep containers

What is the safe temperature for holding hot foods?

At or above 135 degrees

Which pathogen is classified as a parisite commonly associated with undercooked pork?

Trichinella

Whcih policy should be followed when a food handler is sick?

Send them home immediately and report it to a supervisor

If a food handler later in the shfit complains fo a sore throat and a fever, what should the manager dow ith the food prepared by this individual earlier in the day?

Discard it

Which practice reduces the risk of cross-contamination?

Using seperate cutting boards for raw meat and vegetables

Which food was cooled properly?

Cooked poultry that cooled from 135 to 70 within 2 hours and from 70 to 41 within an additional 4 hours

Which action can lead to chemical contamination in a restaurant?

/storing cleaning chemicals near food

Ready-to-eat food must be discarded if it has

Been handled by sick food handlers who are later excluded

Which item is permissible for a food handler to wear on their hjands or arms?

Plain metal band ring

Fresh beed must be received at or below which temperature?

41 degrees

A chef uses bleach to sanitize a countertop and then immediately prepares a salad on the same surface. This practice could lead to

Chemical contamination

What is an example of inappropriate work attire in a kitchen?

Jewelry like rings and bracelets

Why is it important to comply with local, state, and federal food safety regulations?

To ensure public safety and avoid the potential for foodborne illness

What should be included in an effective HACCP plam?

Procedures for corrective actions if critical limits are not met

Why is it important to serve food as safe temperatures?

Prevents foodborne illness

If a manager observes a food handler improperly handling raw and cooked poultry without chnaging gloves, the manager should

Discard the cooked poultry and reiterate proper food handling practices

Which allergenic contaminant is legally required to be indentified on food labels due to common severe reactions?

Peanuts

Monitoring is important in HACCP because it

Emsures that each CCP is under control

What is the minimum internal cooking temperature for raw eggs that are prepared for immediate service?

145 degrees

How often should food-contact surfaces be cleaned and sanitized?

Before each use and after handling different food types

What is an essential practice when storing frozen foods?

Storing them at or below 0 degrees

What is a common physical contaminant in food?

Glass pieces

What is the primary purpose of the Hazard Analysis and Critical Control Points system?

To prevent food safety hazards from occuring

Which organization is primarly responsible for the inspection and compliance of meat, poultry, and eggs in the US?

USDA

When must food hndlers wash their hands?

Before starting work, after any contamination risk, and before resuming work after any break

Failure to follow local food safety regulations can result in

Fines or closure of the restaurant

How often should you check the temperatures of hot and col held foods>

Every 2 hours

Why is proper ventilation crucial in a food storage facility?

It helps control the temperature and huminity

What should be used to cover cuts on a food handlers hand?

Gloves, bandage, or finger cot

What temperature should hot food be held at a prevent foodborne illness

At or above 135 degrees

Floor coving is utilized to

Soften sharp angles on floors tat are difficult to clean

During a health inspection, inspectors primarily focus on what aspect of the restaurant?

Food safety practices

Which step is essential when developing an effective HACCP plam?

Confucting a hazard analysis to identify potential hazards that could occur

How can cross-contamination be prevented between raw and cooked foods in a commercial kitchen

Use seperate, color-coded cutting boards and utensils

What type of hand drying method is recommended in food service?

Paer owels

Which layout feature is most important in a storag facility to prevent food contamination?

Shelves at least six inches off the floor

What is the recommended way to calibrate a thermometer?

In an ice slurry

Why is person hygeine important in food service?

It prevents the contamination of food, the spread of illness, is mandated by food and safety regulations, andhelps in maintaining a professional appearance

Which practice best helps to manage allergenic contaminants in food service?

Clearly labeling dishes that contain common allergens

What is the correct order of steps for effectively sanitizing a kitchen surface?

Wash, rinse, sanitize

What does the FIFO system entail?

First in first out; stock is roatated so older items are sold first

What is the ideal temperature range for refrigerated storage to ensure food safety?

32 to 41 degrees

Wat behavior is not acceptable for food handlers?

Chewing gum while cooking, smoking in designated areas, tasting food with the same spoon used for serving

Food contamination is most likely to occur when food handlers

Chew tobacco

Which policy best supports food safety culture in a restaurant?

Requiring sick staff to report their condition and stay home

The corrective action taken when the temperature of vegetable beef soup held on a steam table falls below 135 degrees is

Reheating the soup to 165 degrees for 15 seconds

Which organism is a mold that can produce mycotoxins in improperly stored food?

Aspergillus

When is it necessary to use a food thermometer?

When cooking, reheating, or holding hot foods

Whats another major food allergen?

Soybeans

Tuna salad stored in a cooler must be maintained at or below which internal temperature?

41 degrees

What is the best way to prepare for a health inspection?

Maintain daily sanitation and safety logs

What defines a Critical Control Point (CCP) in a kitchen?

A step were control can be applied to prevent or eliminate a food safety hazard

What is the primary reason for using a food thermometer?

To ensure food reach internal temperatures

What is the upper kimit of the temperature danger zone?

135 degrees

What is the safest method to thaw frozen meat?

Run under cold water and put in the microwave followed by immediate cooking

Identify the TCS food

Alfalfa sprouts

Under which condition can a food handler with a beard work?

Wearing a beard net

The presence of what microorganism is a common indicator of food contamination by fecal matter?

E. coli

Food handlers should avoid which action to maintain person hygeine?

Eating over prep areas

Which practice reduces the risk of cross contamination in a kitchen?

Keeing raw oultry in a seperate, designated refrigerator bin

Name a TSC food that requires careful temperature managment.

Milk

Cross-contamination can be best prevented by

Using seperate cutting boards for raw meat and vegetables

How should a large pot of chili be cooked to meet food safety standards?

Divide into smaller containers and place in an ice-water bath

What is not a requirement in a personal health policy for food handlers?

Regular medical check-ups

Cooked vegetables should be

Maintained at 135 degrees or higher

What is the minimum internal temperature to which previously hot-held, cooked food must be reheated for at least 15 seconds?

165 degrees

Which of the following is not one of the seven principles of HACCP?

Personl hygeine training

/tabletop food service equipment raised on legs must maintain a minimum clearance between the equipment base and the tabletop of

4 inches

When preparing gluten-free meals, what is the most important factor to consider to prevent allergenic contamination?

Seperate preperation areas

Which food is most vulnerable to time-temperature abuse?

Raw chicken breats

Which thermometer is best suited for checking thin foods like hamburger patties?

Thermocouple

Food that ha snot been accurately represented must be

Discarded

What is the role of the HACCP team in development an effictive HACCP plan?

To identify critical points and establish critical limits

If a dish prepared for a customer with a food allergy accidentally comes into contact wiht the allergen, what is the appropriate actice?

Set the dish aside to prevent service and inform managment

Identifying and removing freign objects from food helps prevent which type of contamination?

Physical

What is the minimum internal temperature to which ground beef should be cooked?

155 degrees

How often should food handlers chnage their gloves

Whenever they are torn and when beginning a new task