SERVSAFE MANAGER COURSEBOOK Food Safety Fundamentals 1

Question 1

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

Accepted Answer

Biological

Answer

The three major food safety hazard categories are biological, chemical, and physical.

Question 2

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

Accepted Answer

41°F–135°F

Answer

The Temperature Danger Zone is 41°F to 135°F, where pathogens grow most rapidly.

Question 3

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

Accepted Answer

Salmonella

Answer

Salmonella is strongly linked to undercooked poultry and is a leading cause of foodborne illness in the US.

Question 4

What does TCS stand for in food safety?

Accepted Answer

Time/Temperature Control for Safety

Answer

TCS stands for Time/Temperature Control for Safety, referring to foods that require careful temperature management.

Question 5

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

Accepted Answer

Cooked rice

Answer

Cooked rice is a TCS food because it supports bacterial growth when held in the Temperature Danger Zone.

SERVSAFE MANAGER COURSEBOOK Practice Test