Foodborne illness outbreak response, regulatory inspections, and food code basics tested on the ServSafe Manager exam.
30 cards · basic cards · AI-written, checked twice. Edit anything.
- What is the first step when a foodborne illness outbreak is suspected?
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Contact the health department immediately- How often must food contact surfaces be cleaned and sanitized?
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Between each use, or at minimum every 4 hours if in continuous use- What is the critical temperature for holding hot food?
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135 degrees Fahrenheit (57 degrees Celsius) or above- What is the critical temperature for holding cold food?
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41 degrees Fahrenheit (5 degrees Celsius) or below- What is cross-contamination?
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The transfer of harmful bacteria or allergens from one surface, food, or hand to another food- What does HACCP stand for?
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Hazard Analysis and Critical Control Points- Who is responsible for ensuring food safety in a restaurant?
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The manager and all staff members have shared responsibility for food safety- What is the danger zone for bacterial growth?
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41 to 135 degrees Fahrenheit (5 to 57 degrees Celsius)- How should raw meat be stored in a refrigerator?
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On the lowest shelf, below ready-to-eat foods to prevent dripping- What is the maximum time potentially hazardous food can sit at room temperature?
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2 hours (1 hour if the room temperature exceeds 90 degrees Fahrenheit)- What is allergen management?
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The process of identifying, tracking, and preventing cross-contact of allergens with other foods- How long can potentially hazardous food be safely stored in a properly functioning freezer?
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Most items can be stored indefinitely, but quality and flavor decline over time (typically 3-12 months depending on the food)- What is a corrective action in food safety?
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An immediate action taken to eliminate a hazard when a critical control point is not met- What must be done before using a thermometer to check food temperature?
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Calibrate it using the ice point or boiling water method- What are the four main types of food safety hazards?
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Biological, chemical, physical, and allergen hazards
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