ServSafe Manager Practice Exam

What are the two biggest hazards when prepping food?

1. Cross-contamination and spoilage

2. Time-temperature abuse and cross-contamination

3. Time-temperature abuse and poor storage

4. Inadequate cooking and poor hygiene

The correct answer is: Time-temperature abuse and cross-contamination

The two biggest hazards when prepping food are time-temperature abuse and cross-contamination. Time-temperature abuse refers to food being held at temperatures that are conducive to the growth of pathogens. This can occur during various stages of food preparation, such as when food is stored improperly, cooked to inadequate temperatures, or held too long on a serving line without proper temperature control. It's essential to monitor and maintain safe temperatures to minimize the risk of foodborne illnesses. Cross-contamination occurs when harmful microorganisms are transferred from one food item to another, often due to improper handling practices. This can happen when using the same cutting board or utensils for raw and cooked foods without adequate cleaning in between. Preventing cross-contamination is vital for food safety, as it directly affects the likelihood of foodborne illnesses. While other options may mention relevant concerns like spoilage or cooking practices, the combination of time-temperature abuse and cross-contamination are recognized as two of the most critical factors in ensuring food safety during preparation. Understanding and controlling these hazards are fundamental principles of food safety and essential knowledge for anyone involved in food service.