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ServSafe Manager
ServSafe Manager Exam Review
| Question | Answer |
|---|---|
| What is the temperature range for the danger zone? | 41 Degrees to 135 Degrees |
| What do you call a incident in which two or more people experience the same illness after eating the same food? | Foodborne Illness Outbreak |
| A piece of a bone found in a boneless chicken breast is an example of what kind of hazard? | Physical |
| True or False: Foodborne microorganisms grow best in food that has a neutral or slightly acidic pH (7.5 to 4.6) Most food falls into this range. | True |
| I am found in food that is easily contaminated by hands, such as salads containing potentially hazardous food. Symptoms are; bloody diarrhea, abdominal pain and cramps, fever(occasionally). What food infection am I? | Shigella |
| Who am I? Found in ready to eat foods such as deli meats, produce, salads, and raw and partially cooked shellfish. Symptoms are fever, general weakness, nausea, abdominal pain, and jaundice later. | Hepatitis A |
| What are the Big Nine Common Food Allergens? | Milk and dairy products, Eggs and egg products, Fish, Shellfish, Wheat, Soy and soy products, Peanuts, Tree nuts and Sesame |
| What is one way that food should NEVER be thawed? | On the counter at Room Temperature. |
| If a food contact surface is in constant use, how often must it be cleaned and sanitized? | every 4 Hours |
| The federal government's recommendations for food service sanitation regulations | FDA food code |
| What is the purpose of Material Safety Data Sheets? | To inform employees of safe use and hazards associated with chemicals used in the operation |
| Potentially hazardous food cooked in a microwave (eggs, poultry, fish, and meat) should reach a Minimum Internal Cooking Temperature of _____. | 165 Degrees |
| What should you do when taking a food order from customers who have concerns about food allergies? | Describe each menu item to the customer who ask, including any "secret" ingredients |
| What is the minimum internal cooking temp for chicken breasts? | 165°F (74 °C) for 15 seconds |
| What is the first step in developing a HACCP plan? | Conduct a hazard analysis |
| What practice is useful for preventing Norovirus from causing foodborne illness? | Correct handwashing |
| What temperature range promotes the growth of bacteria? | 70 degrees F and 125 degrees F |
| Parasites are commonly associated with what food? | Wild game |
| Which organization includes inspecting food as one of its primary responsibilities? | U.S. Department of Agriculture (USDA) |
| What are examples of a potential physical contaminant? | Jewelry, fingernail, bug, glass/wood/plastic shards, bandage, bone, fruit pit |
| Where should the thermometer stem be placed when checking the temperature of a chicken breast? | In the thickest part |
| What is OSHA? | The Occupational Safety and Health Administration |
| What are the 7 HACCP Principles? | 1. Conduct a hazard analysis 2. Determine critical control points 3. Establish critical limits 4. Establish monitoring procedures 5. Identify corrective actions 6. Verify that the system works 7. Establish procedures for record keeping and documentation |
| What is a food allergen? | a protein in a food or ingredient that some people are sensitive to (natural) |
Created by:
skirkendoll
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