Servsafe Food Manager Updated Exam All Actual Exam

pg. 1 Servsafe Food Manager Updated Exam/ All Actual Exam Questions with Correct Answers/ Latest Version -

1.1 What is a foodborne-illness outbreak?

• When two or more food handlers contaminate multiple food items
• When an operation serves contaminated food to two or more people
• When two or more people report the same illness from eating the same food
• When the CDC receives information on two or more people with the same illness - ANSWER - C. When

two or more people report the same illness from eating the same food

1.2 Which is a ready to eat food?

• Uncooked rice
• Raw deboned chicken
• Sea salt
• Unwashed green beans - ANSWER - C. Sea salt

1.3 Why are preschool-age children at a higher risk for foodborne illness?

• They have not built up strong immune systems
• They are more likely to spend time in a hospital
• They are more likely to suffer allergic reactions
• Their appetites have increased since birth - ANSWER - A. They have not built up strong immune

systems

1.4 Which is a TCS food?

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• Flour
• Sprouts
• Strawberries - ANSWER - C. 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

• reheating leftover food
• serving ready-to-eat food
• using single-use, disposable gloves
• purchasing food from unsafe sources - ANSWER - D. 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?

• Cross-contamination
• Poor personal hygiene
• Time-termperature abuse
• Poor cleaning and sanitizing - ANSWER - C. Time-temperature abuse

1.7 What is TCS food?

• Food requiring thermometer checks for security
• Food requiring trustworthy conditions for service
• Food requiring training commitments for standards
• Food requiring time and temperature control for safety - ANSWER - D. 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?

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• Complete an incident report
• Order additional turkey breasts
• Deduct the cost from the food handler's pay
• Make sure the food handler understands safe cooling practices - ANSWER - D. Make sure the food

handler understands safe cooling practices

1.9 What is an important measure for preventing foodborne illness?

• Using new equipment
• Measuring pathogens
• Preventing cross-contamination
• Serving locally grown, organic food - ANSWER - C. Preventing cross-contamination

1.10 What is one possible function of a government agency that is responsible for food safety?

• Ensuring a product's appeal
• Approving a construction project
• Monitoring an operation's revenue
• Protecting a product's brand name - ANSWER - B. Approving a construction project

Name the four types of pathogen's that can contaminate food and cause foodborne illness - ANSWER - Bacteria Viruses Parasites Fungi

You see an employee preparing food directly after cleaning the grease trap. What correct of action should be taken? - ANSWER - Dispose of any potentially contaminated food, and instruct the employee on proper handwashing procedure immediately

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pg. 4 Why should foodhandlers not wear false eyelashes? - ANSWER - They can become a physical contaminant

Cold TCS food should be received out or under ___ - ANSWER - 41°F

A ready to eat pasta salad is taken out of the cooler at 2 PM and placed on an outdoor buffet. What time

should the salad be discarded? - ANSWER - 8:00pm

Food held without temperature control can be served up for six hours, providing it has been properly prepared and stored before hand. If at any point in the six hour window the food exceed 70°F, it must be discarded immediately. TCS food being served to high-risk populations can never be served or stored without temperature control

What would be classified as an imminent health hazard? - ANSWER - A broken water main in the facility An eminent health hazard is a situation that poses a significant threat or danger to health that requires immediate correction or closure.

Cooler and freezer thermometer should be accurate to within - ANSWER - +/-3°F (1.5°C)

A running faucet below the rim of a sink is an example of - ANSWER - Cross connection

What is the sanitizer concentration range for chlorine sanitizers? - ANSWER - 50-99 ppm

The final sanitizing rinse of a high temperature dishwasher must be at least - ANSWER - 180°F

One of the FDA recommended food safety responsibilities of a manger is - ANSWER - Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored

How can a food handler reduce or eliminate the risk of food contamination? - ANSWER - Washing their hands after using the restroom

How long should hands and arms be scrubbed during handwashing? - ANSWER - 10-15 seconds

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