Manager Exam 1 (2) Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Manager Exam 1 (2) flashcards as text
What is the most important way to prevent foodborne illness in a food service operation?
Answer: Practicing proper personal hygiene, especially handwashing
Proper handwashing is the single most important practice for preventing the spread of pathogens in food service.
Which of the following describes a biological hazard in food safety?
Answer: Bacteria, viruses, and parasites that can cause foodborne illness
Biological hazards include microorganisms such as bacteria, viruses, and parasites that cause foodborne illness when consumed.
What does FAT TOM stand for in food safety?
Answer: Food, Acidity, Time, Temperature, Oxygen, Moisture — conditions that support bacterial growth
FAT TOM is a mnemonic for the six conditions that allow most foodborne pathogens to grow: Food, Acidity, Time, Temperature, Oxygen, and Moisture.
When should a food service worker be excluded from working with food?
Answer: When they have been diagnosed with a reportable illness such as Salmonella typhi or Hepatitis A
Workers with diagnosed reportable illnesses like Salmonella typhi, Hepatitis A, Norovirus, E. coli, or Shigella must be excluded from working with food.
What is the correct internal temperature for cooking whole poultry like a whole turkey?
Answer: 165°F (74°C)
Whole poultry must reach an internal temperature of 165°F (74°C) for at least 15 seconds to be safe.
Which of the following is an approved method for thawing frozen food?
Answer: Thawing under cold running water at 70°F (21°C) or below
Thawing under cold running water (70°F or below) is an approved method that prevents the food surface from entering the temperature danger zone.