ServSafe Manager Exam with Complete
Solutions
what should you do when taking a food order from customers who have concerns about food
allergies \u2714\u2714Describe each menu item to the customer who ask, including any “secret”
ingredients
What temperature should the water be for manual dishwashing? \u2714\u2714Must be at least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly?
\u2714\u2714Stored food away from the wall
What should be done with food that has been handled by a food handler who has been restricted
or excluded from the operation due to illness? \u2714\u2714Throw it out
Single use gloves are not required when \u2714\u2714Washing product
What should a food handler do to make gloves easier to put on? \u2714\u2714Select the right size gloves<\/p>\n\n\n\n
What should food handlers do after leaving and returning to the prep area? \u2714\u2714Wash hands
What rule for serving bread should food handlers practice? \u2714\u2714Do not re-serve uneaten bread
What does the L stand for in the FDA’S ALERT tool? \u2714\u2714Look
What is the minimum internal cooking temp for chicken breasts? \u2714\u2714165\u00b0F (74 \u00b0C) for 15
seconds
What factors influence the effectiveness of a chemical sanitizer?
\u2714\u2714Concentration,temperature,contact time, pH and water hardness.
Ready to eat TCS foods prepped in house must be date marked if it is held for more than how
many hours? \u2714\u271424 Hours
What is the minimum internal cooking temperature for a veal chop? \u2714\u2714135\u00b0F(57 \u00b0C)<\/p>\n\n\n\n
ServSafe final exam questions and
answers already passed
Foodborne Illness \u2714\u2714A disease carried or transmitted to people by food
Foodborne Illness Outbreak \u2714\u2714When two or more people experience the same illness after
eating the same food
High Risk Populations \u2714\u2714Infants, preschool age children, pregnant women, the elderly, people
taking meds, people who are ill
Temperature Control for Safety \u2714\u2714TCS
41-135 \u2714\u2714Danger Zone
TCS Foods \u2714\u2714Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil
mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos
Biological, physical, chemical \u2714\u27143 types of contamination<\/p>\n\n\n\n
Biological contaminants \u2714\u2714Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants \u2714\u2714Cleaners, sanitizers, toxic metal from Non Food Service Grade
utensils and cookware, pesticides
Physical contaminants \u2714\u2714Foreign objects
Top reasons for outbreak \u2714\u27141. Purchasing food from unsafe sources<\/p>\n\n\n\n
Cross contamination \u2714\u2714Contaminants cross to a food that is not going to be cooked any further
Poor personal hygiene \u2714\u2714Food handlers cause foodborne illness
Foodborne infections \u2714\u2714When a person eats food containing pathogens
Foodborne intoxications \u2714\u2714Result when a person eats food containing pathogens, which then
grow in the intestines and cause illness
Bacteria \u2714\u2714Found everywhere and under favorable conditions, can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture \u2714\u2714FATTOM
Viruses \u2714\u2714Practicing good personal hygiene and minimizing bare hand contact with ready to
eat food can help defend against
Fish toxins \u2714\u2714Scombroid and Ciguatera are<\/p>\n\n\n\n
ServSafe Practice Test (50 questions)
with Verified Solutions
Who has the higher risk of foodborne illness? \u2714\u2714Elderly people
Parasites are commonly associated with: \u2714\u2714seafood
Ciguatera Toxin is commonly found in: \u2714\u2714amberjack
What is a TCS Food? \u2714\u2714Baked potato
Metal shavings are which type of contaminant \u2714\u2714Physical
What should foodservice operations do to prevent the spread of hepatitis A? \u2714\u2714Exclude staff
with jaundice from the operation
To wash hands properly, a food handler must first \u2714\u2714wash hands and arms<\/p>\n\n\n\n
What should foodservice operators do to prevent customer illness from Shigella spp.?
\u2714\u2714Control flies inside and outside of the operation.
What must a food handler with a hand wound do to safely work with food? \u2714\u2714Bandage the
wound with an impermeable cover and wear a single-use glove
What items are considered acceptable work attire for a food handler? \u2714\u2714Plain-band ring
What task requires food handlers to wash their hands before and after doing it? \u2714\u2714Handling raw
meat, poultry, or seafood
Which action requires a food handler to change their gloves? \u2714\u2714The food handler is wearing
gloves that have been torn.
How should the temperature of a shipment of cottage cheese be taken when it arrives in the
operation? \u2714\u2714Place the thermometer stem into an opened container
When should a shipment of fresh chicken be rejected? \u2714\u2714The receiving temperature is 50F
<\/p>\n\n\n\n
ServSafe Certification Questions and
Answers 100% Pass
Foodborne Illness Outbreak \u2714\u2714Two or more people
High Risk Populations \u2714\u2714Infants, preschool age children, pregnant women, the elderly, people
taking medications, people who are seriously ill
TCS \u2714\u2714Temperature Control For Safety
Temperature Danger Zone \u2714\u271441 – 135 F
TCS Foods \u2714\u2714Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil
Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons
Three Types of Contamination \u2714\u2714Biological, Chemical, Physical
Biological Contaminants \u2714\u2714Bacteria, Virus, Parasites, Fungi<\/p>\n\n\n\n
Chemical Contaminants \u2714\u2714Cleansers, Sanitizers, Toxic Metals, Pesticides
Physical Contaminants \u2714\u2714Foreign Objects
CDC Top Reasons for Outbreaks #1 \u2714\u2714Purchasing Food from unsafe sources
CDC Top Reasons for Outbreaks #2 \u2714\u2714Failing to cook food adequately
CDC Top Reasons for Outbreaks #3 \u2714\u2714Holding food at incorrect temperatures
CDC Top Reasons for Outbreaks #4 \u2714\u2714Contaminated equipment
CDC Top Reasons for Outbreaks #5 \u2714\u2714Poor personal hygiene
Three Ways Food Becomes Contaminated #1 \u2714\u2714Time-Temperature Control — TCS Foods are
left in the danger zone for > 4 hours<\/p>\n\n\n\n
Three Ways Food Becomes Contaminated #2 \u2714\u2714Cross Contamination — Contaminants cross to
food that is not going to be cooked any further
Three Ways Food Becomes Contaminated #3 \u2714\u2714Poor Personal Hygiene — Food handlers cause
the food borne illness
FATTOM \u2714\u2714Food
Acidity
Temperature
Time
Oxygen
Moisture
Toxic Metals \u2714\u2714Lead
Copper
Zinc
Common Food Allergies \u2714\u2714Milk<\/p>\n\n\n\n
ServSafe Manager Practice Exam
(2022\/2023) (Verified Answers)
Which unused items may be re-served to another customer? \u2714\u2714Prepackaged items such as soup
crackers.
What is NOT considered a safe way to thaw frozen meat? \u2714\u2714Under hot running water.
How should a cloth used for wet-wiping be stored? \u2714\u2714In a bucket of sanitizing solution.
Where should the scoop for the ice machine be stored between uses? \u2714\u2714In a protected and
designated location.
Which symptom must be reported to your regulatory authority when it afflicts a food handler?
\u2714\u2714Jaundice.
What is a thermocouple? \u2714\u2714A metal probed thermometer.
What is an acceptable method for cooling hot TCS food before storage? \u2714\u2714In an ice water bath.<\/p>\n\n\n\n
Why must ground meats be cooked to a higher temperature than whole cuts of meat? \u2714\u2714More
pathogens reside on the outside of meat and grinding redistributes the pathogens throughout the
meat.
If a TCS food will be hot held for service, what is the minimum internal temperature that this
food must maintain while being held? \u2714\u2714135\u00b0 F
Raw ground beef and pork should be cooked to an internal temperature of 155\u00b0 F for how many
seconds before serving? \u2714\u271417 seconds.
A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of
action? \u2714\u2714Wear an impermeable bandage and cover with a single-use glove.
What is the FIFO method (first-in, first-out)? \u2714\u2714Storing food items so that the oldest is used
first.
What symptom is most commonly associated with foodborne illness? \u2714\u2714Diarrhea.<\/p>\n\n\n\n
What is an example of a physical contaminant? \u2714\u2714Bones in chili.
What should you do if food shipments are not delivered at the correct temperatures? \u2714\u2714Reject
the delivery.
What is the proper sequence to effectively sanitize dishware, utensils, and equipment?
\u2714\u2714Scrape, wash, rinse, sanitize, air dry.
Hand washing stations are required in which areas? \u2714\u2714In food prep, service, and dishwashing
areas.
What is the best approach to dealing with pests? \u2714\u2714Deny pests food, water, and shelter.
Work with a licensed pest control operator (PCO).
Deny pests access to the operation.
What or who is most responsible for training new staff about safe food handling practices?
\u2714\u2714The Certified Food Manager<\/p>\n\n\n\n
ServSafe Manager Exam Latest 2023
with Complete Solutions
1.1 What is a foodborne-illness outbreak?
A. When two or more food handlers contaminate multiple food items
B. When an operation serves contaminated food to two or more people
C. When two or more people report the same illness from eating the same food
D. When the CDC receives information on two or more people with the same illness \u2714\u2714C.
When two or more people report the same illness from eating the same food
1.2 Which is a ready to eat food?
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green beans \u2714\u2714C. Sea salt
1.3 Why are preschool-age children at a higher risk for foodborne illness?<\/p>\n\n\n\n
A. They have not built up strong immune systems
B. They are more likely to spend time in a hospital
C. They are more likely to suffer allergic reactions
D. Their appetites have increased since birth \u2714\u2714A. They have not built up strong immune
systems
1.4 Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries \u2714\u2714C. Sprouts
1.5 The 5 common risk factors that can lead to foodborne illness are failing to cook food
adequately, holding food at incorrect temperatures, using contaminated equipment, practicing
poor personal hygiene, and
A. reheating leftover food<\/p>\n\n\n\n
B. serving ready-to-eat food
C. using single-use, disposable gloves
D. purchasing food from unsafe sources \u2714\u2714D. purchasing food from unsafe sources
1.6 Raw chicken breasts are left out at room temp on a prep table. What is the main risk that
could cause a foodborne illness?
A. Cross-contamination
B. Poor personal hygiene
C. Time-termperature abuse
D. Poor cleaning and sanitizing \u2714\u2714C. Time-temperature abuse
1.7 What is TCS food?
A. Food requiring thermometer checks for security
B. Food requiring trustworthy conditions for service
C. Food requiring training commitments for standards<\/p>\n\n\n\n
D. Food requiring time and temperature control for safety \u2714\u2714D. Food requiring time and
temperature control for safety
1.8 A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In
addition to throwing away the turkey, what is an appropriate corrective action?
A. Complete an incident report
B. Order additional turkey breasts
C. Deduct the cost from the food handler’s pay
D. Make sure the food handler understands safe cooling practices \u2714\u2714D. Make sure the food
handler understands safe cooling practices
1.9 What is an important measure for preventing foodborne illness?
A. Using new equipment
B. Measuring pathogens
C. Preventing cross-contamination
D. Serving locally grown, organic food \u2714\u2714C. Preventing cross-contamination<\/p>\n\n\n\n
ServSafe FINAL EXAM Questions and
Answers Already Passed
Why are preschool-age children at a higher risk for foodborne illnesses? \u2714\u2714They have not built
up strong immune systems
Which is a TCS food? \u2714\u2714Sprouts
The 5 common mistakes that can lead to food borne illness are failing to cook food adequately,
holding food at incorrect temperatures, using contaminated equipment, practicing poor personal
hygiene, and \u2714\u2714Purchasing food from unsafe sources
What is an important measure for preventing foodborne illness? \u2714\u2714Controlling time and
temperature
Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that
could cause a foodborne illness? \u2714\u2714time-temperature abuse
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron
pocket. What is the risk that could cause a foodborne illness? \u2714\u2714poor cleaning and sanitizing<\/p>\n\n\n\n
What are the most common symptoms of a foodborne illness? \u2714\u2714diarrhea, vomiting, fever,
nausea, abdominal cramps, and jaundice
What is the most important way to prevent a foodborne illness from bacteria? \u2714\u2714control time &
temperature
Enterohemoryhagic and shiga toxin-producing E. coli are commonly linked with what type of
food? \u2714\u2714raw ground beef
What is the most important way to prevent a foodborne illness from viruses? \u2714\u2714practice good
personal hygiene
A customer called an operation and told the manager about getting sick after eating there. The
customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What
pathogen probably caused the illness? \u2714\u2714Norovirus
Parasites are commonly linked with what type of food? \u2714\u2714seafood<\/p>\n\n\n\n
A customer had a reversal of hot and cold sensations after eating seafood. What most likely
caused the illness? \u2714\u2714toxin
Which pathogens are found in high numbers in an infected person’s feces, are highly infectious,
and can cause severe illness? \u2714\u2714Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and
enterohemorrhagic and shiga toxin-producing E. coli
A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been
sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in
the same spot. What should the food handler have done differently? \u2714\u2714Stored the sanitizer
bottle away from the prep area
Eggs and peanuts are dangerous for people with which condition? \u2714\u2714Food allergies
Wheezing and shortness of breath are symptoms of what? \u2714\u2714Allergic reaction
What should food handlers do to prevent food allergens from being transferred to food?
\u2714\u2714Clean and sanitize utensils after use<\/p>\n\n\n\n
To prevent the deliberate contamination of food, a manager should know who is in the facility,
monitor the security of products, keep information related to food security on file, and know
\u2714\u2714who to contact about suspicious activity
After which activity must food handlers wash their hands? \u2714\u2714cleaning tables
What should food handlers do after prepping food and before using the restroom? \u2714\u2714take off
their aprons
Which piece of jewelry can be worn on a food handler’s hand or arm? \u2714\u2714plain band ring
When should antiseptics be used? \u2714\u2714after washing hands
When should food handlers who wear gloves wash their hands? \u2714\u2714before putting on the gloves
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued
to wear them while slicing hamburger buns. What mistake was made? \u2714\u2714The cook did not wash
hands and put on new gloves before slicing the hamburger buns<\/p>\n\n\n\n
ServSafe Practice Test (60 questions)
and Answers 100% Pass
Which group of individuals has a higher risk of foodborne illness?
Teenagers
Elderly people
Women
Vegetarians \u2714\u2714Elderly people
Parasites are commonly associated with \u2714\u2714Seafood
Ciguatera toxin is commonly found in \u2714\u2714grouper
Which is a TCS food?
Saltines
Bananas
Baked potato
Coffee \u2714\u2714Baked potato<\/p>\n\n\n\n
What type of toxin is ciguatera toxin? \u2714\u2714Biological
What should foodservice operators do to prevent the spread of Hepatitis A? \u2714\u2714Exclude staff
with jaundice from the operation
To wash hands correctly, a food handler must first:
a. apply soap
b. wet hands and arms
c. scrub hands and arms vigorously
d. use a sing-use paper towel to dry hand \u2714\u2714wet hands and arms
What should foodservice operators do to prevent customer illness from Shigella spp.?
\u2714\u2714Control flies inside and outside the operation
What must a food handler with a hand wound do to safely work with food? \u2714\u2714Bandage the
wound with an impermeable cover and wear a single-use glove<\/p>\n\n\n\n
Best ServSafe Study Guide Questions
and Answers 100% Pass
Foodborne illness \u2714\u2714Illness carried or transmitted to people by food.
Outbreak of foodborne illness \u2714\u2714incident in which two or more people experience the same
illness after eating the same food
Warranty of Sale \u2714\u2714rules stating how food must be handled in an establishment
reasonable care defense \u2714\u2714defense against a food related lawsuit stating that an establishment
did everything reasonably expected to ensure that the food served was safe
HACCP Principle 1 \u2714\u2714Conduct a hazard analysis
HACCP Principle 2 \u2714\u2714determine critical control points
HACCP Principle 3 \u2714\u2714Establich critical limits<\/p>\n\n\n\n
HACCP Principle 4 \u2714\u2714establish monitoring procedures
HACCP Principle 5 \u2714\u2714Identify corrective actions
HACCP Principle 6 \u2714\u2714Verify that the system works
HACCP Principle 7 \u2714\u2714establish procedures for record keeping and documentation
Flow of Food \u2714\u2714Path food takes through an establishment, from purchasing and receiving
through storing, preparing, cooking, holding, cooling, reheating, and serving
high risk populations \u2714\u2714People susceptible to foodborne illness due to the effects of age or
health on their immune systems, including infants and preschool age children, pregnant women,
elders, medicated ppl, diseased or weakened immune systems
immune system \u2714\u2714body’s defense against illness. ppl with compromised immune systems are
more susceptible to foodborne illness<\/p>\n\n\n\n
ServSafe Food Handler Questions and
Answers 100% Verified
The three types of hazards that make food unsafe \u2714\u2714biological, chemical, and physical
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as
\u2714\u2714Pathogens
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of
hazard is this \u2714\u2714Chemical
A food handler cleans dirty dishes using hot water and then puts them away with the rest of the
clean dishes. This is an example of \u2714\u2714poor cleaning and sanitizing
A food handler washes hands and changes gloves after prepping hamburgers and before
chopping lettuce. The food handler is \u2714\u2714practicing good personal hygeine
A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the
cooler. This is an example of \u2714\u2714controlling time and temperature<\/p>\n\n\n\n
A food handler uses different cutting boards to chop raw beef and slice melons. This is an
example of \u2714\u2714preventing cross contamination
The proper order os steps of handwashing are \u2714\u2714Wet, Apply soap, Scrub, Rinse, Dry
During the hand washing process you should scrub for \u2714\u271410 – 15 seconds
(Washing hands for a total of 20 seconds)
Hands should be dried with \u2714\u2714a single-use paper towel
When should hand antiseptics be used \u2714\u2714After Handwashing
Food handlers should wash their hands before \u2714\u2714starting work for the day
Hand washing sinks are used for\u2026 \u2714\u2714Hand washing ONLY<\/p>\n\n\n\n
Culinary ServSafe practice full exam
with complete solutions
Which minimum internal cooking temperature must prime rib reach for 15 seconds? \u2714\u2714165F
(74C)
Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds?
\u2714\u2714145F (63C)
Which is the minimum internal cooking temperature for three-meat ravioli? \u2714\u2714165F (74C)
The minimum water temperature of the final sanitizing rinse in high temperature mechanical
dishwasher must be at least \u2714\u2714180F (82C)
When sanitizing utensils using hot water in a three-compartment sink, the temperature of the hot
water must be at least \u2714\u2714110F
cold food should be received at or below an internal temperature of \u2714\u271441F (5C)<\/p>\n\n\n\n
Equipment approved for use in the prep area should have a seal of approval from \u2714\u2714NSF
How can food handler reduce bacteria found on poultry? \u2714\u2714cooking poultry to the proper
internal temperature
How should food and supplies be stored in a dry-storage area? \u2714\u2714away from the walls and 6
inches off the floor
The cook put refrigerated lasagna into the steam table at 9:00 am for service at noon. This
practice in incorrect because the \u2714\u2714temperature of the food was not taken before being put into
the steam table
Which procedure will help prevent food contamination \u2714\u2714using tongs to serve dinner rolls to
guests
Glass from a broken water glass in food is an example of which type of contamination?
\u2714\u2714physical<\/p>\n\n\n\n
ServSafe Exam Review Questions and
Answers Graded A
foodborne illness \u2714\u2714an illness caused by eating contaminated food or beverage
foodborne-illness outbreak \u2714\u2714the occurence of 2 or more cases of a similar illness resulting fron
eating a common food
costs of a foodborne illness to an establishment \u2714\u2714lose customers & sales, lose prestige &
reputation, lawsuits resulting in legal fees, increased incurance premiums
populations at high risk for foodborne illness \u2714\u2714elderly, infants\/pre-school age children,
pregnant women, people taking certain medications, perople who are seriously ill
biological, chemical, & physical \u2714\u27143 categories of potential hazards to food saftey (alphabetical
order)
biological \u2714\u2714category of potential hazards to food safety (1 of the 3) that poses the greatest
threat<\/p>\n\n\n\n
cross-contamination; (poor) personal hygiene; time-temp. abuse \u2714\u27143 common factors that are
responsible for foodborne illness (cpt)
time-temp. abuse \u2714\u2714any time food has been allowed to remian too long @ temps favorable to
the growth of foodborne microorganisms
cross-contamination \u2714\u2714occurs when microorganisms are transferred from one surface or food to
another
flow of food \u2714\u2714path food takes from purchasing to receiving all the way to serving
FDA Food code \u2714\u2714service based reference for retail food establishments or how to prevent
foodborne illness
contamination \u2714\u2714prescence of harmful substances in food
pathogen \u2714\u2714illness-causing microorganism<\/p>\n\n\n\n
bacteria \u2714\u2714single-celled living microorganisms that can spoil food & cause fooborne illnesses
virus \u2714\u2714the smallest of the microbial food contaminants
parasite \u2714\u2714microorganism that needs to live in a host organism to survive
fungi \u2714\u2714range in size, from microscopic, single-celled organisms to very large, multicellular
organisms
pH \u2714\u2714measure of a food’s acidity or alkality
mold \u2714\u2714types of fungus that cause food spoilage
Food (Source) \u2714\u2714F in FAT TOM
Acidity (Level\/ (Slightly acidic) \u2714\u2714A in FAT TOM<\/p>\n\n\n\n
ServSafe Study Guide (100 Questions)
with Complete Solutions
what can you get from raw meat ?
E. Coli
FDA defense tool
A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat)
What does the T in ALERT mean?
treat
what color is the cutting board for veggies?
green
what color is the cutting board for raw meat ?
red
what should you clean and sanitize after each task ?
work surfaces, equipment, and utensils
What is the Danger Zone?
41 – 135
What is the Danger Danger Zone>
70 – 120<\/p>\n\n\n\n
how do you prevent time- temp abuse?
regularly record temperatures and the times they are taken.
what are infrared thermometers used for?
used to surface temperature of food and equipment
registering tape
indicates the highest temp. reached during use
what do you do when using thermometers ?
wash, rinse, sanitize, and air-dry before and after using them.
Cold TCS food should be received at \u2026
41 degrees or lower
When should you use ice as an ingredient to keep food cool ?
never
When should you use a glass or hands as an ice scooper ?
never.
When do you need a variance for prepping food ?
curing food,preserving food, adding food additives, Packaging fresh juice on siting
What is the minimum internal cooking temperature for poultry ?
165 (for 15 seconds<\/p>\n\n\n\n
7th Edition SERVSAFE Exam Questions
and Answers 100% Pass
Define foodborne illness. \u2714\u2714a disease transmitted to people by food
When is a foodborne illness considered an outbreak? \u2714\u2714when 2 or more people have the same
symptoms after eating the same food
What food saftey challenges do operations face? \u2714\u2714time pressure, potentially unsafe supplies,
high risk populations, and staff related challenges
What does a foodborne illness cost? \u2714\u2714guests and operations
After a foodborne illness, what may an operation experience? \u2714\u2714negative publicity, decreased
business, lawsuits, legal fees, increased insurance premiums, and personnel issues
What are the types of contaminants that threaten food safety? \u2714\u2714biological, chemical, and
physical<\/p>\n\n\n\n
Which type of contaminant poses the greatest danger? \u2714\u2714biological contaminants
What can happen if a food handler does not follow the correct procedures? \u2714\u2714they can threaten
the safety of food
How can a food handler threaten the safety of food? \u2714\u2714by failing to cook the food enough,
holding food at incorrect temperatures, contaminating equipment, and practicing poor personal
hygiene
When has food been time temperature abused? \u2714\u2714when it has stayed too long at temperatures
that are good for the growth of pathogens
How can pathogens be spread to food? \u2714\u2714if equipment has not been cleaned and sanitized
correctly between uses
Define cross contamination. \u2714\u2714when pathogens are transferred from one surface or food to
another
What find of food do pathogens grow well in? \u2714\u2714TCS food<\/p>\n\n\n\n
How can the growth of pathogens be prevented in food? \u2714\u2714by giving the food time and
temperature control
What groups of people are considered high risk? \u2714\u2714young children, the elderly, people with
cancer or on chemotherapy, people with HIV\/AIDS, transplant recipients, and people on certain
medications
What are important prevention measures to keep food safe? \u2714\u2714controlling time and
temperature, preventing cross contamination, practicing good personal hygiene, purchasing from
approved, reputable suppliers, and cleaning and sanitizing items correctly
What conditions do bacteria need to grow? \u2714\u2714FAT TOM- food, acidity, temperature, time,
oxygen, and moisture
What temperatures are in the temperature danger zone? \u2714\u271441 F to 135 F
What can some bacteria change into? \u2714\u2714spores<\/p>\n\n\n\n
ServSafe 90 Questions with Complete
Solutions
which action could lead to cross contamination? \u2714\u2714touching more than one TCS food before
washing your hands
the primary risk associated with transporting ice in containers originally used to store chemicals
is that they \u2714\u2714may still have residue after they have been cleaned
which procedure would help protect food from contamination by food handlers and customers?
\u2714\u2714installing sneeze guards above the salad bar
the third compartment in a three compartment sink is for \u2714\u2714sanitizing
why should training documentation reports be kept? \u2714\u2714they verify that training has been
completed
a correctly designed and installed three compartment sink must have which type of backflow
prevention? \u2714\u2714air gap<\/p>\n\n\n\n
if found during a food safety inspection, which hazard is grounds for closing a foodservice
operation? \u2714\u2714significant lack of refrigeration
a food handler must remove what item before working with food? \u2714\u2714medical bracelet
the only acceptable jewelry for a food handler is a \u2714\u2714plain metal ring
mineral buildup has formed on the steam table. which cleaning agent would best remove it?
\u2714\u2714delimer
a food handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours, the roast
beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. the meat is
then put back on the slicer to continue slicing. what is the most serious risk of this procedure?
\u2714\u2714time temperature abuse of the roast beef
which is the best location for chemical detergents and sanitizers to be stored? \u2714\u2714on shelves in
the dishwashing area<\/p>\n\n\n\n
ServSafe Study Guide Questions and
Answers Rated A
Who are at risk for getting food borne illness? \u2714\u2714Elderly, pregnant women, children, & people
with a weak immune system.
What is a Foodborne Outbreak? \u2714\u2714An incident in which 2 or more people experience the same
illness after eating the same food.
What are bacteria? \u2714\u2714Microorganisms presenting the greatest concern to the FS manager.
What are FAT TOM, food, pH, temp, time, oxygen, & water? \u2714\u27146 elements needed for bacteria
growth.
What is Hepatitis A? \u2714\u2714Of all FBI, it is the only one that can be prevented by vaccination.
What is 7 days? \u2714\u2714Food prepared in house can be stored for this length of time if held at 41
degrees or below before being discarded.<\/p>\n\n\n\n
What is 90 days? \u2714\u2714Food Service Operations must retain shellfish tags for this period of time
after the product is used.
What is 6 inches? \u2714\u2714Stationary equipment should be mounted on legs at least this high off the
floor or sealed with 4 inches of toe space.
What is 14 inches? \u2714\u2714Sneeze guards must be this far above the food.
What is 20-30 minutes? \u2714\u2714The ideal training session lasts this long.
What is >24 hours? \u2714\u2714PHF prepared on site held for longer than the amount of time must be
labeled with the date it was prepared or date to be sold, consumed, or discarded.
What is 135-70 degrees F within 2 hours and 70-41 degrees F within 4 hours? \u2714\u2714The 2 stage
cooling process
What is one day? \u2714\u2714Iced tea held at room temperature must be discarded after this length of
time.<\/p>\n\n\n\n
What is thawing? \u2714\u2714The presence of ice crystals on frozen food.
What is -4 F for 7 days or -31 F for 15 hours? \u2714\u2714Fish to be served raw or partially cooked
should be frozen by the processor prior to shipment according to these directions to kill parasites.
What is pork\/beef\/veal\/lamb steaks or chops; fish; fresh shelled eggs for immediate service?
\u2714\u2714145 degrees F for 15 seconds
What is poultry, stuffing, and stuffed meats? \u2714\u2714165 degrees F for 15 seconds
What are after 7 days if held at 41 degrees F or 4 days if held at 45 degrees F? \u2714\u2714Leftover meat
and poultry handled properly should be discarded.
What is the warmest part? \u2714\u2714Hanging thermometers should be hung in this part of the
refrigerator.
What is safely cooling food? \u2714\u2714Reducing the size of the food, ice water baths, blast chillers, are
all methods of doing this.<\/p>\n\n\n\n
ServSafe practice Test questions and
answers already passed
Which group of individuals has a higher risk of foodborne illness? \u2714\u2714Elderly people
Parasites are commonly associated with \u2714\u2714Seafood
Ciguatera toxin is commonly found in \u2714\u2714Amberjack
Which is a TCS food \u2714\u2714Baked potato
What type of toxin is ciguatera toxin? \u2714\u2714Biological
What should food service operators do to prevent the spread of hepatitis A \u2714\u2714Exclude staff with
jaundice from the operation
To wash hands correctly, a food handler must first \u2714\u2714Wet hands and arms<\/p>\n\n\n\n
What should food service operators do to prevent customer illness from Shigella spp \u2714\u2714Control
flies inside and outside operation
What must a food handler with a hand wound do to safely work with food? \u2714\u2714Bandage the
wound with an impermeable cover and wear a single use glove
What item is considered acceptable work attire for a food handler \u2714\u2714Plain band ring
What task requires food handlers to wash their hands before and after doing this.. \u2714\u2714Handling
raw meat, poultry, or seafood
Which action requires a food handler to change gloves \u2714\u2714The food handler is wearing gloves
that have been torn
How should the temperature of a shipment of cottage cheese be taken when it arrives at an
operation \u2714\u2714Place the thermometer stem into an opened container
When should a shipment of chicken be rejected \u2714\u2714The receiving temperature is 50 degrees<\/p>\n\n\n\n
ServSafe Post Test Questions and
Answers with Verified Solutions
One way for managers to show that they know how to keep food safe is to \u2714\u2714become certified
in food safety
What is the purpose of a food safety management system? \u2714\u2714to prevent food bourn illness by
controlling risks and hazards
which are three components of active managerial control? \u2714\u2714identifying risks, taking corrective
action, and managerial oversight
a manager periodically accesses her active managerial control program to see if it’s working.
This is an example of which step in active managerial control? \u2714\u2714re-evalution
an immiment health hazard, such as flooding in the operation, requires immediate correction or
\u2714\u2714closure of the operation
a sewage backup has caused an imminent health hazard resulting in closure of an operation. what
must the manager do prior to re-opening? \u2714\u2714Notify the local regulatory authority.<\/p>\n\n\n\n
to prevent the deliberate contamination of food, a manager should know whom to contact about
suspicious activity, monitor the security of products, keep information related to food security on
file, and know \u2714\u2714who is in he facility.
after which activity must food handlers wash their hands? \u2714\u2714cleaning tables
when washing hands, what is the minimum time you should scrub with soap? \u2714\u271410 seconds
what should be used to dry hands after washing them? \u2714\u2714single use paper towel
what is the only jewelry that may be worn on the hands or arms while handling food \u2714\u2714plain,
band ring
what should food handlers do before using the restroom? \u2714\u2714take off their aprons
what must a food handler do after touching an infected wound with their finger? \u2714\u2714wash their
hands<\/p>\n\n\n\n
ServSafe General Terms with Complete
Solutions
Foodborne Illness \u2714\u2714A disease trasmitted to people by food.
Foodborne Illness Outbreak \u2714\u2714Two or more people have the same symptoms after eating the
same food.
Biological Contaminants \u2714\u2714Include certain viruses, parasites, fungi, bacteria, and toxins.
Chemical Contaminants \u2714\u2714Include cleaners, sanitizers and polishes that can contaminate food.
Physical Contaminants \u2714\u2714Foreign objects such as metal shavings, staples, bandages, glass, dirt,
bag ties, fish bones and fruit pits are examples of this contaminant.
Cross Contamination \u2714\u2714Pathogens transferrd from one surface or food to another.
TCS Food \u2714\u2714Foods that needs time and temperature control to limit the growth of pathogens;
Time and temperature Control for Safety<\/p>\n\n\n\n
ServSafe Alcohol Exam Questions and
Answers 100% Pass
T\/F You may be charged with a crime simply for serving a guest who appears to be intoxicated.
\u2714\u2714True
T\/F It is illegal to serve alcohol to a pregnant woman. \u2714\u2714False
T\/F Dram shop laws protect the server from being sued in the event that an intoxicated guest
injures another individual. \u2714\u2714False
T\/F The state liquor authority can suspend an establishment’s liquor license for allowing a minor
to enter the establishment with a fake ID. \u2714\u2714True
T\/F All guests must be 21 years old to purchase alcohol. \u2714\u2714True
What is the difference between Criminal Law and Civil Law? \u2714\u2714Criminal Law – May face
criminal charges if you break state, county, or municipal alcohol laws. (Criminal court)<\/p>\n\n\n\n
Civil Law – Can be sued to pay damages to an injured guest if you contributed to the guest’s
injury or did nothing to prevent it. (Civil court)
Dram Shop Laws \u2714\u2714- Allow a third party to sue for injuries caused by a guest who was
drinking there.<\/p>\n\n\n\n
When are you allowed to serve alcohol? \u2714\u27149AM – 2AM
How old do you have to be to serve alcohol? \u2714\u271418 Years Old
State or municipal liquor authorities can issue citations for
a) drunk driving
b) serving a pregnant woman
c) serving alcohol to a minor
d) fighting in the establishment \u2714\u2714C
Which is a role of the liquor authority?
a) issue liquor licenses
b) initiate law suits against drunk drivers
c) issue citations to minors for presenting fake IDs
d) initiate criminal charges against establishments who serve minors \u2714\u2714A
Which is a criminal violation related to the sale and service of alcohol?
a) serving alcohol to a minor
<\/p>\n\n\n\n
ServSafe Temperatures Questions and
Answers Graded A+
Poultry: including whole or ground chicken, turkey, or duck \u2714\u2714165\u00b0F for 15 seconds
stuffing made with fish, meat, or poultry \u2714\u2714165\u00b0F for 15 seconds
stuffed meat, seafood, poultry, or pasta \u2714\u2714165\u00b0F for 15 seconds
Dishes that include previously cooked TCS ingredients. (raw ingredients should be cooked to
their minimum internal temperatures) \u2714\u2714165\u00b0F for 15 seconds
Ground meat: including beef, pork, and other meat \u2714\u2714155\u00b0F for 15 seconds
Injected meat: including brined ham and flavor-injected roasts \u2714\u2714155\u00b0F for 15 seconds
Mechanically tenderized meat \u2714\u2714155\u00b0F for 15 seconds<\/p>\n\n\n\n
Ratites: including ostrich and emu \u2714\u2714155\u00b0F for 15 seconds
Ground seafood: including chopped or minced seafood \u2714\u2714155\u00b0F for 15 seconds
Shell eggs hot-held for service \u2714\u2714155\u00b0F for 15 seconds
Steaks\/chops of pork, beef, veal, and lamb \u2714\u2714145\u00b0F for 15 seconds
Seafood: including fish, shellfish, and crustaceans \u2714\u2714145\u00b0F for 15 seconds
Commercially raised game \u2714\u2714145\u00b0F for 15 seconds
Shell eggs that will be served immediately \u2714\u2714145\u00b0F for 15 seconds
Roast of pork, beef, veal, and lamb \u2714\u2714145\u00b0F for 4 minutes
Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will not be hot-held
for service \u2714\u2714135\u00b0F<\/p>\n\n\n\n
SERVSAFE: TEMPERATURES
QUESTIONS ANS ANSWERS ALREADY
PASSED
Receiving Temperature for “COLD TCS” Food \u2714\u2714Receive 41\u00b0F
Receiving Temperature for “Live Shellfish (oysters, mussels, clams, and scallops)” \u2714\u2714- 45 F or
lower and internal temperature no greater than 50 F<\/p>\n\n\n\n
Receiving Frozen Food \u2714\u2714- Should be frozen solid when received
Reject:<\/p>\n\n\n\n
ServSafe Test: Temperatures Questions Servsafe manager \u2013 Temperatures ServSafe Manager Exam with CompleteSolutionswhat should you do when taking a food order from customers who have concerns about foodallergies \u2714\u2714Describe each menu item to the customer who ask, including any “secret”ingredientsWhat temperature should the water be for manual dishwashing? \u2714\u2714Must be at least 110 FA food handler just finished storing a dry food delivery, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[25],"tags":[],"class_list":["post-116862","post","type-post","status-publish","format-standard","hentry","category-exams-certification"],"_links":{"self":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/116862","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/comments?post=116862"}],"version-history":[{"count":0,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/116862\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/media?parent=116862"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/categories?post=116862"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/tags?post=116862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
and Answers 100% Pass
Beef stew must be cooled from F to<\/em><\/strong> F within how many hours? \u2714\u2714135 F to 70 F, 2 hr
After it is cooled the first time, beef stew must be cooled from _ F to _<\/em> F within how many
hours? \u2714\u271470 F to 41 F, 4 hr
What is the minimum internal cooking temperature for stuffed pork chops? \u2714\u2714165 F
What are the holding time and temperature requirements for reheating TCS food for hot-holding?
\u2714\u2714165 for 15 sec within 2 hours
What is minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a
microwave? \u2714\u2714165 F
What is the minimum internal cooking temp for eggs that will be hot-held for later service?
\u2714\u2714155 F<\/p>\n\n\n\n
Questions and Answers 100% Pass
Maximum acceptable receiving temp. for fresh beef \u2714\u271441 degrees
warmest acceptable receiving temp. for eggs \u2714\u271445 degrees
Max internal temp. for cold TCS food to be held \u2714\u271441 degrees
50 – 70 degrees \u2714\u2714temp. for dry storage rooms
135 degrees \u2714\u2714minimum internal temp. for hot TCS food to be held.
155 degrees \u2714\u2714minimum internal cooking for ground beef
165 degrees \u2714\u2714minimum internal cooking temp. for stuffed pork chops<\/p>\n","protected":false},"excerpt":{"rendered":"