SERVSAFE MANAGER COURSEBOOK Food Safety Fundamentals 2 — Questions and Answers
Question 1: Which pathogen is commonly associated with ready-to-eat foods and can grow at refrigeration temperatures?
- Listeria monocytogenes (Correct answer)
- E. coli O157:H7
- Salmonella Typhi
- Clostridium botulinum
Correct answer: Listeria monocytogenes
Listeria monocytogenes is unique because it can multiply at refrigerator temperatures, making it a serious concern for ready-to-eat foods.
Question 2: What is the minimum internal cooking temperature for whole muscle beef steaks?
- 145°F (Correct answer)
- 155°F
- 165°F
- 135°F
Correct answer: 145°F
Whole muscle beef steaks must reach an internal temperature of 145°F for 15 seconds to be considered safe.
Question 3: Which condition best describes food that is adulterated?
- Contains a harmful substance that makes it unfit to eat (Correct answer)
- Has expired its best-by date
- Was stored in the wrong container
- Was delivered without a receipt
Correct answer: Contains a harmful substance that makes it unfit to eat
Adulterated food contains substances that make it unsafe or unfit for consumption.
Question 4: Norovirus is most commonly transmitted through which route?
- Fecal-oral contact via contaminated hands (Correct answer)
- Airborne droplets
- Insect bites
- Contaminated soil
Correct answer: Fecal-oral contact via contaminated hands
Norovirus spreads primarily through the fecal-oral route, often via infected food handlers or contaminated surfaces.
Question 5: What is the correct action when a food item is received with signs of pest infestation?
- Reject the shipment (Correct answer)
- Inspect further and use if partially affected
- Notify the manager and store separately
- Remove visible pests and refrigerate
Correct answer: Reject the shipment
Any food delivery showing signs of pest infestation must be rejected to prevent contamination of the food supply.
Question 6: Which agency is responsible for inspecting meat and poultry processing plants in the US?
- USDA/FSIS (Correct answer)
- FDA
- CDC
- EPA
Correct answer: USDA/FSIS
The USDA's Food Safety and Inspection Service (FSIS) is responsible for overseeing the safety of meat and poultry products.
SERVSAFE MANAGER COURSEBOOK Food Safety Fundamentals 2
Which pathogen is commonly associated with ready-to-eat foods and can grow at refrigeration temperatures?