ServSafe Manager Exam Latest Update

ServSafe Manager Exam Latest Update

• 150 Questions and 100%

Verified Correct Answers Guaranteed A+

A can has a deep dent, but no product is leaking from it. What should be done with the

can? - CORRECT ANSWER: It should be rejected.

A chef is preparing a dish that includes beef and pork. If the beef has a use-by date of September 4 and the pork has a use-by date of September 6, what is the discard date

of the dish? - CORRECT ANSWER: September 4

A chef purchases fresh fish from a local fisherman. Is this an approved supplier? -

CORRECT ANSWER: No, the fisherman is not inspected.

A chef wants to package and sell their signature barbeque sauce on-site. What information must they include on their labels to make the sauce acceptable for retail

sale? - CORRECT ANSWER: Chemical preservatives

A food handler has a wound on their finger. Can the wound cause a foodborne illness? -

CORRECT ANSWER: Yes, because a wound that contains pathogens can contaminate

food.

A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time

is left to cool the chili to 41? - CORRECT ANSWER: 5 Hours

A food handler is cooling chicken soup for dinner service. After two hours, the soup's temperature has decreased from 135°F (57°C) to 80°F (27°C). What should the food

handler do next? - CORRECT ANSWER: Reheat the soup and cool it again.

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10.

What is the use-by date for the seafood dish? - CORRECT ANSWER:

A food handler just finished storing a dry food delivery, which step was done correctly? -

CORRECT ANSWER: Stored food away from the wall

A food handler needs to combine a new shipment of canned tomatoes with the cans already on the shelf. If the new cans have expiration dates of June and the old cans have expiration dates of January , how should they rotate the cans? -

CORRECT ANSWER: The new cans should go in front of the old cans.

A food handler removes a frozen lasagna from the freezer and leaves in on a prep table

to thaw overnight. Why is this method of thawing unsafe? - CORRECT ANSWER: The

dish is exposed to the temperature danger zone so pathogens can grow. 1 / 2

A food handler took out a hotel pan of tuna salad to make two dozen tuna sandwiches.

What error was made? - CORRECT ANSWER: Too much tuna salad was taken out at

one time.

A food handler wet his hands with warm water, applied soap, and scrubbed them for 15 seconds. Then he rinsed them in warm water and dried them on a cloth side towel.

What did he do wrong? - CORRECT ANSWER: Dried hands on a side towel

A food item that is received with an expired use-by date should be - CORRECT

ANSWER: rejected

A manager asks a food handler to put away a shipment of whole potatoes. What should

the food handler do? - CORRECT ANSWER: Move the potatoes to a cool dry storage

area.

A product's "best by" date states when it should be - CORRECT ANSWER: eaten for peak quality.

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next? - CORRECT ANSWER: Label the item to prevent it from accidentally being placed back in inventory.

A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what

time must the tuna salad be served or thrown out? - CORRECT ANSWER: 3 p,

After handling dirty dishes, a server washes their hands in the three-compartment sink.

Is this acceptable? - CORRECT ANSWER: No, hands should only be washed in a

designated handwashing sink.

After washing her hands, a food handler applied a hand sanitizer, rubbed the sanitizer in, and immediately continued chopping vegetables on a cutting board. What did she do

wrong? - CORRECT ANSWER: She did not let the sanitizer dry.

After which activity must food handlers wash their hands? - CORRECT ANSWER:

Clearing tables

An approved supplier - CORRECT ANSWER: can show you their inspection report.

Any item not stored in its original container must be - CORRECT ANSWER: labeled.

Approximately how long should the whole handwashing process take? - CORRECT

ANSWER: 20 seconds

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