ServSafe Manager Exam
Flashcard
•
Science
•
11th Grade
•
Practice Problem
•
Easy
Wayground Content
Used 3+ times
FREE Resource
Student preview
15 questions
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1.
FLASHCARD QUESTION
Front
What food items can be re-served to customers?
Back
Unopened pre-packaged food.
2.
FLASHCARD QUESTION
Front
What is a basic characteristic of viruses?
Back
Viruses require a living host to grow.
3.
FLASHCARD QUESTION
Front
Who is at high risk for foodborne illness?
Back
Pregnant women, unborn babies, infants, and older adults.
4.
FLASHCARD QUESTION
Front
How long can food held at 41°F (5°C) or lower be held without temperature control?
Back
Up to 6 hours.
5.
FLASHCARD QUESTION
Front
Is it safe to cut vegetables on the same cutting board as meat or poultry?
Back
No, it is not safe.
6.
FLASHCARD QUESTION
Front
What is the minimum internal cooking temperature for poultry?
Back
165°F (74°C).
7.
FLASHCARD QUESTION
Front
What is cross-contamination?
Back
The transfer of harmful bacteria from one food to another.
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