ServSafe Certification Questions With Answers

Requirements for bacteria to grow and reproduce - Answer- nutrients in food, appropriate level of acidity, proper temperature, adequate time, necessary level of oxygen, and ample moisture A foodborne-illness outbreak as occurred when... - Answer- two or more people experience the same illness after eating the same food What is the most important for a foodservice manager to understand about microorganisms? - Answer- Their growth conditions and which control measures should be applied CDC(P) - Answer- Centers for Disease Control and Prevention The Centers for Disease Control and Prevention provide which service? - Answer- Investigate outbreaks of foodborne illness Danger Zone - Answer- 41-135 degrees Fahrenheit 41 degrees Fahrenheit for 15 seconds - Answer- Maximum cold food temperature; all precut vegetables including tomatoes, lettuce, spinach, and precut melons 135 degrees Fahrenheit for 15 seconds - Answer- Fresh, frozen, or canned fruits and vegetables or cooked grains and legumes held on a steam table or in a hot box. Commercially prepared and packaged ready-to-eat food. Minimum hot holding temperature 145 degrees Fahrenheit for 15 seconds - Answer- Seafood, beef & pork steaks or chops, commercially raised game Eggs cooked to order, places onto a plate-immediately served 145 degrees Fahrenheit 4 minutes - Answer- Beef, pork, lamb & veal roasts 155 degrees Fahrenheit for 15 seconds - Answer- Ground, chopped, minced products containing beef, pork, or fish Injected or mechanically tenderized meats Eggs held on a steam table Cubed or Salisbury steaks 165 degrees Fahrenheit for 15 seconds - Answer- Poultry - whole or ground or stuffed Pasta stuffed with eggs, fish, pork, or beef (lasagna or manicotti) or any stuffed meat or seafood Dishes made