ServSafe Manager Practice Exam

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ServSafe Manager Practice Exam Questions & Answers 2022/2023 1.Which unused items may be re-served to another customer (Answer) Prepackaged items such as soup crackers.

2.What is NOT considered a safe way to thaw frozen meat (Answer) Under hot running water.

3.How should a cloth used for wet-wiping be stored (Answer) In a bucket of sanitizing solution.

4.Where should the scoop for the ice machine be stored between uses (Answer) In a protected and designated location.

5.Which symptom must be reported to your regulatory authority when it afflicts a food handler (Answer) Jaundice.

6.What is a thermocouple (Answer) A metal probed thermometer.

7.What is an acceptable method for cooling hot TCS food before storage (Answer) In an ice water bath.

8.Why must ground meats be cooked to a higher temperature than whole cuts of meat (Answer) More pathogens reside on the outside of meat and grinding redistributes the pathogens throughout the meat. 1 / 3

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9.If a TCS food will be hot held for service, what is the minimum internal temperature that this food must maintain while being held (Answer) 135° F 10.Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many seconds before serving (Answer) 17 seconds.

11.A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action (Answer) Wear an impermeable bandage and cover with a single-use glove.

12.What is the FIFO method (first-in, first-out) (Answer) Storing food items so that the oldest is used first.

13.What symptom is most commonly associated with foodborne illness (Answer) - Diarrhea.

14.What is an example of a physical contaminant (Answer) Bones in chili.

15.What should you do if food shipments are not delivered at the correct temperatures (Answer) Reject the delivery.

16.What is the proper sequence to effectively sanitize dishware, utensils, and equipment (Answer) Scrape, wash, rinse, sanitize, air dry.

17.Hand washing stations are required in which areas (Answer) In food prep, service, and dishwashing areas. 2 / 3

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18.What is the best approach to dealing with pests (Answer) Deny pests food, water, and shelter.Work with a licensed pest control operator (PCO). Deny pests access to the operation.

19.What or who is most responsible for training new staff about safe food handling practices (Answer) The Certified Food Manager 20.When is a foodborne illness considered an outbreak (Answer) When at least two people experience the same symptoms after eating the same food.

21.All items should be stored away from the walls and how many inches from the floor (Answer) 6 inches.

22.If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what (Answer) That it must remain frozen until used.

23.What activity requires a food handler to wear single-use gloves (Answer) Han- dling ready to eat foods.

24.The temperature danger zone refers to which range of temperatures (Answer) 41° F - 135° F 25.The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What type of food safety risk does this refer to (Answer) The deliberate cont- amination of food.

26.Where is the best place to store cleaning tools and chemicals (Answer) In an area only used for this purpose.

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