ServSafe Food Manager certification|food safety questions with answers 2024/2025

2 types of food borne illness - Foodborne infection and foodborne intoxication Active managerial control - refers to the practice of actively identifying and controlling food safety hazards before they occur Six Steps 1) Identify 2) Monitor 3) Corrective Action 4) Management Oversight 5) Tra...

135 Degrees - Hot food must be held at a minimum internal temperature of what? 155 Degrees for 15 seconds - What temperature must ground beef be cooked to in order to destroy dangerous pathogens? 165 degrees - What minimum internal temperature should poultry, reheated meats and stuffed meats be ...

2 bacteria associated with foodborne intoxication - staphylococcus aureus and clostridium botulinum. 2 bacteria most associated with foodborne infection - salmonella and E. coli 2 foodborne illness - 1. infection 2. contamination 2 main reasons why we cook food - 1. to make food appetizing by c...

A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Poisonous or toxic materials shall: - Be used according to law and this code Contain manufacturer's use directions included in product labeling Restricted use pesticide shall...

A confirmed foodborne illness is considered an outbreak if and when how many people have been infected? - Two A food handler from your food service operation is diagnosed with Norovirus. When can the food handler return to the operation? - When cleared by the health care provider and the local re...

Critical Control Points - Personal hygiene (handwashing, clean apparel), equipment clean sanitized and in working order, temperatures checked and recorded in log book, deliver check in of frozen/fresh foods (no damaged products, delivered to proper store area), proper pull and thaw procedures (tha...

What is the purpose of proper washing, rinsing, and sanitizing? - -To reduce harmful microorganisms to contact surfaces -To provide safe products and a clean shopping experience to our customers and members -To stop cross contamination -To avoid making people sick What should a manager focus on...

______ is the protection of food products form contamination or international adulteration with the goal of causing public health harm or economic disruption a. allergen control b. food defense c. HACCP d. FDA - b. food defense "Chilling" is most commonly practiced by a. professional refr...

When conducting inspections of Food establishments, the food program specialists generally focus on specific areas - Correct Ans: 1. Food safety practices 2. Time and temperature control 3. HACCP 4. Prevention against contamination 5. Personal hygiene Disease causing microorganism with no odor/t...

1. Benefits of following safe food handling practices - Correct Ans: Customers went places with safe food, no need to spend money on lawsuits, lower insurance costs, happier customers and not wasting money by throwing food away . 2. Common symptoms of food borne illness - Correct Ans: Stomach c...

hich of the following are the seven principles of HACCP? - Answers: 1. Assess the hazards 2. Identify the critical control points 3. Set standards and criteria 4. Take corrective actions 5. Verify the system is working 6. Monitor 7. Record-keeping HAACP is an acronym that stands for - Answ...