SERVSAFE MANAGER COURSEBOOK Food Safety Fundamentals 2

Question 1

Which pathogen is commonly associated with ready-to-eat foods and can grow at refrigeration temperatures?

Accepted Answer

Listeria monocytogenes

Answer

Listeria monocytogenes is unique because it can multiply at refrigerator temperatures, making it a serious concern for ready-to-eat foods.

Question 2

What is the minimum internal cooking temperature for whole muscle beef steaks?

Accepted Answer

145°F

Answer

Whole muscle beef steaks must reach an internal temperature of 145°F for 15 seconds to be considered safe.

Question 3

Which condition best describes food that is adulterated?

Accepted Answer

Contains a harmful substance that makes it unfit to eat

Answer

Adulterated food contains substances that make it unsafe or unfit for consumption.

Question 4

Norovirus is most commonly transmitted through which route?

Accepted Answer

Fecal-oral contact via contaminated hands

Answer

Norovirus spreads primarily through the fecal-oral route, often via infected food handlers or contaminated surfaces.

Question 5

What is the correct action when a food item is received with signs of pest infestation?

Accepted Answer

Reject the shipment

Answer

Any food delivery showing signs of pest infestation must be rejected to prevent contamination of the food supply.

SERVSAFE MANAGER COURSEBOOK Practice Test