Food Safety Fundamentals Flashcards
6 cards from real SERVSAFE MANAGER COURSEBOOK practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Food Safety Fundamentals flashcards as text
Which pathogen is commonly associated with ready-to-eat foods and can grow at refrigeration temperatures?
Answer: Listeria monocytogenes
Listeria monocytogenes is unique because it can multiply at refrigerator temperatures, making it a serious concern for ready-to-eat foods.
What is the minimum internal cooking temperature for whole muscle beef steaks?
Answer: 145°F
Whole muscle beef steaks must reach an internal temperature of 145°F for 15 seconds to be considered safe.
Which condition best describes food that is adulterated?
Answer: Contains a harmful substance that makes it unfit to eat
Adulterated food contains substances that make it unsafe or unfit for consumption.
Norovirus is most commonly transmitted through which route?
Answer: Fecal-oral contact via contaminated hands
Norovirus spreads primarily through the fecal-oral route, often via infected food handlers or contaminated surfaces.
What is the correct action when a food item is received with signs of pest infestation?
Answer: Reject the shipment
Any food delivery showing signs of pest infestation must be rejected to prevent contamination of the food supply.
Which agency is responsible for inspecting meat and poultry processing plants in the US?
Answer: USDA/FSIS
The USDA's Food Safety and Inspection Service (FSIS) is responsible for overseeing the safety of meat and poultry products.