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?
- 160 degrees Fahrenheit (71 degrees Celsius)
- What is the safe internal temperature for poultry?
- 165 degrees Fahrenheit (74 degrees Celsius)
- What is the safe internal temperature for pork?
- 145 degrees Fahrenheit (63 degrees Celsius)
- What is the safe internal temperature for whole fish?
- 145 degrees Fahrenheit (63 degrees Celsius)
- What is the safe internal temperature for eggs cooked to order?
- Yolks and whites must be firm
- What temperature range is known as the danger zone?
- 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?
- Four hours maximum
- How long can food safely remain in the danger zone if it was previously temperature-abused?
- Two hours maximum (cumulative time)
- Define a TCS food.
- 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?
- Food, Acidity, Time, Temperature, Oxygen, Moisture
- Define cross-contamination.
- 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?
- Store raw animal products below ready-to-eat foods in the refrigerator
- What does HACCP stand for?
- Hazard Analysis and Critical Control Points
- How many principles does the HACCP system include?
- Seven principles
- What is the first HACCP principle?
- Conduct a hazard analysis