7TH EDITION SERVSAFE MANAGER EXAM QUESTIONS

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7TH EDITION SERVSAFE MANAGER EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -98 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which is a ready to eat food?

• Uncooked rice
• Raw deboned chicken
• Sea salt
• Unwashed green beans

Answer:

• Sea salt

Question 2: What are the most common symptoms of a foodborne illness?

Answer:

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice Question 3: What is the best method of checking the temperature of vacuum packed meat?

Answer:

Place the thermometer stem or probe between two packages of product

Question 4: What is the correct way to clean and sanitize a prep table?

Answer:

Remove food from the surface, wash, rinse, sanitize, air-dry

Question 5: A pan of lasagna at 165 F (74

• was packed in a heated cabinet for off-site delivery. What is the minimum information that

should be on the pan label?

Answer:

Use-by date and time and reheating and service instructions Question 6: How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

Answer:

To the dimple in the thermometer stem

Question 7: Which feature is most important for a chemical storage area?

• Good lighting
• Single-use towels
• Nonskid floor mats
• Emergency shower systems

Answer:

• Good lighting

Question 8: A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?

Answer:

Stay home until approved to return to work Question 9: George is getting ready to wash dishes in a three compartment sink. What should be his first task?

Answer:

Clean and sanitize the sinks and drain boards

Question 10: A cook preps beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?

Answer:

Using contaminated equipment Question 11: What are the most common food safety features to look for when selecting flooring, wall, and ceiling materials?

Answer:

Smooth and durable

Question 12: Which food should not be served to high-risk populations?

• Vegetable stir-fry
• Grilled salmon
• Roasted chicken
• Raw oysters

Answer:

• Raw oysters

Question 13: Parasites are commonly linked with what type of food?

Answer:

Seafood Question 14: What is the most important way to prevent a foodborne illness from viruses?

Answer:

Practice good personal hygiene

Question 15: What is TCS food?

Answer:

Food requiring time and temperature control for safety

Question 16: When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

Answer:

60 minutes Question 17: A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and ___?

Answer:

Soap Question 18: One way for managers to show that they know how to keep food safe is to

Answer:

Become certified in food safety

Question 19: Why must prep tables be cleaned and sanitized between uses?

Answer:

To prevent cross-contamination Question 20: What is the problem with storing raw ground turkey above raw ground pork?

Answer:

Cross-contamination

Question 21: Which thermometer is used to measure surface temperature?

Answer:

Infrared thermometer Question 22: A food handler prepares meals for a child day care center. What symptoms require this food handler to stay home from work?

• Thirst with itching
• Soreness with fatigue
• Sore throat with fever
• Headache with soreness

Answer:

• Sore throat with fever