Mixed review questions covering time and temperature control, cross contamination, and food safety regulations for final ServSafe Manager exam preparation.
38 cards · basic cards · AI-written, checked twice. Edit anything.
- What temperature range is the danger zone for food?
- 41 degrees F to 135 degrees F (5 degrees C to 57 degrees C)
- How long can potentially hazardous food stay at room temperature before it must be discarded?
- 4 hours maximum; 2 hours if the temperature is above 90 degrees F
- What is the minimum internal cooking temperature for poultry?
- 165 degrees F (74 degrees C)
- What is the minimum internal cooking temperature for ground beef?
- 155 degrees F (68 degrees C)
- What is the minimum internal cooking temperature for whole cuts of beef, pork, and lamb?
- 145 degrees F (63 degrees C)
- What is the minimum internal cooking temperature for fish and shellfish?
- 145 degrees F (63 degrees C)
- How should hot food be cooled from 135 degrees F to 70 degrees F?
- Within 2 hours
- How should food be cooled from 70 degrees F to 41 degrees F or below?
- Within 4 hours
- What is the maximum time allowed for the total cooling process from 135 degrees F to 41 degrees F?
- 6 hours total (2 hours to 70 degrees F, then 4 more hours to 41 degrees F)
- What temperature should previously cooked food be reheated to?
- 165 degrees F (74 degrees C) throughout
- At what temperature should cold food be held?
- 41 degrees F (5 degrees C) or below
- At what temperature should hot food be held?
- 135 degrees F (57 degrees C) or above
- What is the primary cause of cross-contamination in food service?
- Failing to prevent contaminated foods or surfaces from touching ready-to-eat foods
- Which color cutting board should be used for raw meat?
- Red
- Which color cutting board should be used for raw vegetables?
- Green