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