Food safety, sanitation, and HACCP concepts tested on the ServSafe Manager certification exam.
39 cards · basic cards · AI-written, checked twice. Edit anything.
- What is the safe internal temperature for ground beef?
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160 degrees Fahrenheit (71 degrees Celsius)- What is the safe internal temperature for poultry?
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165 degrees Fahrenheit (74 degrees Celsius)- What is the safe internal temperature for pork?
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145 degrees Fahrenheit (63 degrees Celsius)- What is the safe internal temperature for whole fish?
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145 degrees Fahrenheit (63 degrees Celsius)- What is the safe internal temperature for eggs cooked to order?
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Yolks and whites must be firm- What temperature range is known as the danger zone?
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41 degrees Fahrenheit to 135 degrees Fahrenheit- How long can food safely remain in the danger zone if it has never been above 41 degrees?
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Four hours maximum- How long can food safely remain in the danger zone if it was previously temperature-abused?
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Two hours maximum (cumulative time)- Define a TCS food.
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Food that requires time and temperature control for safety to prevent the growth of pathogens- What are the six conditions needed for pathogenic bacteria to grow, summarized as FATTOM?
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Food, Acidity, Time, Temperature, Oxygen, Moisture- Define cross-contamination.
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Transfer of pathogens from one surface, food, or person to another- What is the primary method to prevent cross-contamination between raw and ready-to-eat foods?
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Store raw animal products below ready-to-eat foods in the refrigerator- What does HACCP stand for?
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Hazard Analysis and Critical Control Points- How many principles does the HACCP system include?
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Seven principles- What is the first HACCP principle?
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Conduct a hazard analysis
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