ServSafe Manager
Fresh fruits and vegetables should be washed - Answer-Before cutting
Adding food coloring to ground beef to make it look fresher is - Answer-Prohibited by the regulatory
authroity
Which condition promotes the growth of bacteria - Answer-Temperature between 41 and 135 degrees
What is the most effective way to prevent viral foodborne diseases - Answer-Frequent handwashing
What agency is tasked with insoecting meat, poultry, eggs, fruit, and vegetables transported across state
lines? - Answer-USDA
Food handlers are premitted to wear fingernail polish or artificial nails when they - Answer-Use intact,
well-maintained gloves
What is the minimum internal temperature to which gravy should be reheated in a microwave - Answer-
165 degrees
Game animals received for sale in an operation should - Answer-Be commercially raised for food
purposes
What is the first step in proper handwashing? - Answer-Wet hands and arms
, What is minimum internal cooking temperature for poultry? - Answer-165 degrees
Freezing food maintaines its safety because - Answer-Ut inhibits the growth of pathogens
Which of the following is most likely to be contaminated with the virus that causes Hepatitis A? -
Answer-Raw oysters on the half shell
Which method is NOT recommended for cooling food safely? - Answer-Storing food in deep containers
What is the safe temperature for holding hot foods? - Answer-At or above 135 degrees
Which pathogen is classified as a parisite commonly associated with undercooked pork? - Answer-
Trichinella
Whcih policy should be followed when a food handler is sick? - Answer-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? - Answer-Discard it
Which practice reduces the risk of cross-contamination? - Answer-Using seperate cutting boards for raw
meat and vegetables
Which food was cooled properly? - Answer-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? - Answer-/storing cleaning chemicals
near food
Fresh fruits and vegetables should be washed - Answer-Before cutting
Adding food coloring to ground beef to make it look fresher is - Answer-Prohibited by the regulatory
authroity
Which condition promotes the growth of bacteria - Answer-Temperature between 41 and 135 degrees
What is the most effective way to prevent viral foodborne diseases - Answer-Frequent handwashing
What agency is tasked with insoecting meat, poultry, eggs, fruit, and vegetables transported across state
lines? - Answer-USDA
Food handlers are premitted to wear fingernail polish or artificial nails when they - Answer-Use intact,
well-maintained gloves
What is the minimum internal temperature to which gravy should be reheated in a microwave - Answer-
165 degrees
Game animals received for sale in an operation should - Answer-Be commercially raised for food
purposes
What is the first step in proper handwashing? - Answer-Wet hands and arms
, What is minimum internal cooking temperature for poultry? - Answer-165 degrees
Freezing food maintaines its safety because - Answer-Ut inhibits the growth of pathogens
Which of the following is most likely to be contaminated with the virus that causes Hepatitis A? -
Answer-Raw oysters on the half shell
Which method is NOT recommended for cooling food safely? - Answer-Storing food in deep containers
What is the safe temperature for holding hot foods? - Answer-At or above 135 degrees
Which pathogen is classified as a parisite commonly associated with undercooked pork? - Answer-
Trichinella
Whcih policy should be followed when a food handler is sick? - Answer-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? - Answer-Discard it
Which practice reduces the risk of cross-contamination? - Answer-Using seperate cutting boards for raw
meat and vegetables
Which food was cooled properly? - Answer-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? - Answer-/storing cleaning chemicals
near food
