2023 7TH EDITION SERVSAFE MANAGER STUDY GUIDE

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2023 7TH EDITION SERVSAFE MANAGER STUDY GUIDE

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -63 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Concentration, temperature, contact time, pH and water hardness

Answer:

Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours?Question 2: Name the four (4) types of pathogens that can contaminate food and cause

foodborne-illness:

Answer:

Bacteria, Virus, Parasites, and Fungi Question 3: A package of frozen shrimp arrives with large ice crystals present on the outside of the food and water damage on the box. What is this indicative of?

Answer:

The product has undergone thawing and re-freezing

Question 4: 24 hours

Answer:

What is the minimum internal cooking temperature for a veal chop?

Question 5: One of the FDA-recommended food safety responsibilities of a manager is:

Answer:

Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored.

Question 6: Where should employee coats and backpacks be stored?

Answer:

In a closet or room away from food prep areas Question 7: The final sanitizing rinse of a high-temperature dishwasher must be at least

Answer:

180?F

Question 8: A safe water source for cooking and handwashing

Answer:

Which mobile kitchen unit is exempt from the full set of rules applied to permanent food-service operations?Question 9: 2 hours ( Pathogens grow fastest at temperatures between 125?F and 70?F, so it is very important to cool food below this range as quickly as possible.Overall, food must be cooled from 135?F to 41?F or below in 6 hours or less. If the food does not get cooled to below 70?F in less than two hours, it must be re-heated to 135?F and cooled again.)

Answer:

When catering, the service site should have:

Question 10: Create a master cleaning schedule and follow it

Answer:

After taking a bite of their meal, a customer is developing hives, swollen lips, and shortness of breath.These are signs of what type of illness?

Question 11: At least 110F

Answer:

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

Question 12: What would be the minimum internal cooking temperature of a chopped salmon burger?

Answer:

155?F ( While most intact seafood only needs to be cooked to a minimum internal temperature of 145?F, any chopped seafood must be cooked to 155?F.)

Question 13: Why should food handlers not wear false eyelashes?

Answer:

They can become a physical contaminant Question 14: Cooler and freezer thermometers should be accurate within:

Answer:

± 3?F (or 1.5?C) Question 15: An employee is coughing and complaining of experiencing vomiting and diarrhea.How should the situation be handled?

Answer:

Send the employee home immediately and require a note from their doctor before they return to work Question 16: Identify the correct set-up of a three-compartment sink:

Answer:

Detergent and water (at least 110?F), clean water, and sanitizer and water

Question 17: 6 inches

Answer:

You have discovered signs of a cockroach infestation in your dry storage area. What should your first step be to address the problem?Question 18: 12.5 - 25 ppm (Iodine sanitizers work best in cool water and require a slightly longer contact time (30 seconds) to properly sanitize an item)

Answer:

What is the best way to ensure that all cleaning tasks are being identified and performed regularly?

Question 19: Call a licensed Pest Control Operator to inspect the building and develop an approach

Answer:

What is the sanitizer range for iodine sanitizers Question 20: You see an employee preparing food directly after cleaning the grease trap. What corrective action should be taken?

Answer:

Dispose any potentially contaminated food and instruct the employee on proper handwashing procedures immediately.Question 21: When heating sanitizing items, they must be submerged in water that is at least 171?F for at least_____

Answer:

30 seconds

Question 22: 165F for 15 seconds

Answer:

What factors influence the effectiveness of a chemical sanitizer?

Question 23: An SDS

Answer:

A manager notices that several nightly cleaning tasks are not being completed by the night crew. How should the issue be addressed?

Question 24: What is the sanitizer concentration range for chlorine sanitizers?

Answer:

50-99 ppm (Chlorine sanitizers, like bleach, require the same concentration in hot and cold water, and water with high or low pH, making them effective and versatile)

Question 25: Look

Answer:

What is the minimum internal cooking temp for chicken breasts?