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

E. coli O157:H7

Answer

Salmonella Typhi

Answer

Clostridium botulinum

Question 2

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

Accepted Answer

145°F

Answer

155°F

Answer

165°F

Answer

135°F

Question 3

Which condition best describes food that is adulterated?

Accepted Answer

Contains a harmful substance that makes it unfit to eat

Answer

Has expired its best-by date

Answer

Was stored in the wrong container

Answer

Was delivered without a receipt

Question 4

Norovirus is most commonly transmitted through which route?

Accepted Answer

Fecal-oral contact via contaminated hands

Answer

Airborne droplets

Answer

Insect bites

Answer

Contaminated soil

Question 5

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

Accepted Answer

Reject the shipment

Answer

Inspect further and use if partially affected

Answer

Notify the manager and store separately

Answer

Remove visible pests and refrigerate

Question 6

Which agency is responsible for inspecting meat and poultry processing plants in the US?

Accepted Answer

USDA/FSIS

Answer

FDA

Answer

CDC

Answer

EPA