ServSafe Manager Exam
Which is a TCS food?
Answer:
Sprouts
Cut melons should be stored at what internal temperature?
Answer:
41°F (5°C) or lower
Why are preschool-age children at a higher risk for foodborne illnesses?
Answer:
They have not yet built up their immune systems.
What is one factor that affects the growth of bacteria in food? (FATTOM)
Answer:
Acidity
, Using one set of cutting boards for raw poultry and another set of cutting boards for
ready-to-eat food reduces the risk of
Answer:
cross-contamination.
Peanuts and soy products are two possible food items that can be dangerous for
people with
Answer:
food allergies.
Wheezing and hives are symptoms of
Answer:
food allergies.
A catering employee removed a tray of lasagna from hot-holding for service in a
hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out?
Answer:
3:00 p.m. (4 hours)
How often must you check the temperature of hot food that is being held with
temperature control?
Answer:
At least every 4 hours
Which is a TCS food?
Answer:
Sprouts
Cut melons should be stored at what internal temperature?
Answer:
41°F (5°C) or lower
Why are preschool-age children at a higher risk for foodborne illnesses?
Answer:
They have not yet built up their immune systems.
What is one factor that affects the growth of bacteria in food? (FATTOM)
Answer:
Acidity
, Using one set of cutting boards for raw poultry and another set of cutting boards for
ready-to-eat food reduces the risk of
Answer:
cross-contamination.
Peanuts and soy products are two possible food items that can be dangerous for
people with
Answer:
food allergies.
Wheezing and hives are symptoms of
Answer:
food allergies.
A catering employee removed a tray of lasagna from hot-holding for service in a
hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out?
Answer:
3:00 p.m. (4 hours)
How often must you check the temperature of hot food that is being held with
temperature control?
Answer:
At least every 4 hours
