EDITION ACTUAL EXAM - CORRECT ANSWERS (VERIFIED ANSWERS) SERVSAFE FOO...

pg. 1

SERVSAFE 7

TH

EDITION ACTUAL EXAM

CONTAINS 400 REAL EXAM QUESTIONS AND

CORRECT ANSWERS (VERIFIED ANSWERS)

SERVSAFE FOOD MANAGER CERTIFICATION

TEST /

What is the most important factor in choosing a food supplier.

• It is recommended by others in the industry.
• It has HACCP program or other food safety system
• It has documented manufacturing and packing practices
• It has been inspected and complies with local, state, and federal laws. -

ANSWER-D. It has been inspected and complies with local, state, and federal laws.

What should food handlers do to prevent food allergens from being transferred to food?

• Use clean and sanitized utensils when prepping the order
• Cook food to the appropriate minimum internal temperature
• Store cold food at 41 F (5c) or lower
• Label chemical containers correctly - ANSWER-A. Use clean and sanitized

utensils when prepping the order

What step should be taken if a manager suspects a food borne illness outbreak?

• Reheat the suspected product to a safe temperature
• Provide as little information as possible to the regulatory authority
• Deny that the operation has anything to do with the food borne illness outbreak. 1 / 4

pg. 2

• Set aside the suspected product and label it with "do not use"

And "do not discard" - ANSWER-D. Set aside the suspected product and label it with "do not use" and " do not discard"

To prevent 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

• When to register with the EPA
• How to fill out an incident report
• Where to find Safety Data Sheets in the operation
• Whom to contact about suspicious activity - ANSWER-D. Whom to contact

about suspicious activity

A food handler has diarrhea and has been diagnosed with an illness from shigella spp. What should the manager tell the food handler to do?

• Wear gloves while handling food
• Work in a non-food handling position
• Stay home until approved to return to work
• Wash hand frequently while handling food - ANSWER-C. Stay home until

approved to return to work

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?

• The cook did not wear reusable gloves while handling the raw ground beef and

hamburger buns.

• The cook did not clean and sanitize the gloves before handling the hamburger

buns. 2 / 4

pg. 3

• The cook did not wash hands before putting on the same gloves to slice the

hamburger buns.

• The cook did not wash hands and put on new gloves before slicing the

hamburger buns - ANSWER-D. The cook did not wash hands and put on new gloves before slicing the hamburger buns.

What is the correct temperature for receiving cold TCS food?

• 32F (0C) or lower
• 41F (5C) or lower
• 45F (7C) or lower
• 50F (10C) or lower - ANSWER-B. 41F (5C) or lower

When must you discard tuna salad that was prepped on July 19th?

• July 21
• July 23
• July 25
• July 27 - ANSWER-C. July 25

What is the problem with storing raw ground turkey above raw ground pork?

• Cross-contamination
• Poor personal hygiene
• Time-temperature abuse
• Cross-contact with allergens - ANSWER-A. Cross -contamination

Due to an operation's space limits, ready-to-eat and uncooked foods must be stored in the same cooler. How should foods be stored, in top-to-bottom order? 3 / 4

pg. 4

• According to the FIFO method, with oldest items on the top shelf and the

newest items on the bottom

• According to preparation dates with the earliest dates on the top shelf and the

latest date on the bottom

• According to minimum internal cooking temperatures, with ready-to-eat foods

on the top shelf and poultry on the bottom

• According to minimum acceptable storage temperatures, with foods that can

tolerate the warmest temperatures on the top shelf and foods needing the coldest temperature on the bottom. - ANSWER-C. According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom

Load the cooler- put in order as to what shelf they should be stored on.

• Raw whole meat
• Raw ground beef
• Mixed green salad
• Raw fish
• Raw chicken - ANSWER-A. Top shelf Mixed green salad , next shelf down-

raw fish , third shelf down- raw whole meat, fourth shelf down - raw ground meat.Fifth shelf down - raw chicken.

Why must prep tables be cleaned and sanitized between uses?

• To make space to work safely
• To prevent cross contamination
• To reduce toxic-metal poisonings
• To avoid time-temperature abuse - ANSWER-B. To prevent cross

contamination

What should happen to food right after it is thawed in a microwave oven?

• / 4