SERVSAFE MANAGER COURSEBOOK Food Safety Fundamentals

Question 1

Which of the following is a major category of food safety hazards?

Accepted Answer

Biological

Answer

Electrical

Answer

Magnetic

Answer

Mechanical

Question 2

What is the temperature range known as the 'Temperature Danger Zone'?

Accepted Answer

41°F–135°F

Answer

32°F–100°F

Answer

50°F–150°F

Answer

0°F–212°F

Question 3

Which foodborne illness is most commonly associated with undercooked poultry in the US?

Accepted Answer

Salmonella

Answer

Listeria

Answer

Hepatitis A

Answer

Norovirus

Question 4

What does TCS stand for in food safety?

Accepted Answer

Time/Temperature Control for Safety

Answer

Temperature Controlled Storage

Answer

Total Contamination Score

Answer

Thermal Cooking Standard

Question 5

Which of the following is an example of a TCS food?

Accepted Answer

Cooked rice

Answer

Dry crackers

Answer

Unopened canned goods

Answer

Honey

Question 6

What is the primary source of Hepatitis A contamination in food?

Accepted Answer

Infected food handlers with poor hygiene

Answer

Undercooked beef

Answer

Contaminated equipment

Answer

Improper refrigeration