MANAGERIAL SERVSAFE TEST 1

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MANAGERIAL SERVSAFE TEST 1

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -32 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: An infrared thermometer is BEST used to measure the temp of...

Answer:

coolers

Question 2: which kind of lid must outdoor trash containers have?

Answer:

tight-fitting Question 3: A foodservice operation is using a high-temperature machine for washing utensils.How would an inspector verify the temperature of the water?

Answer:

by running a temperature-recording instrument through the machine Question 4: Food, water and shelter will not attract insects and rodents if recyclables are stored in a...

Answer:

clean, pest-proof container

Question 5: why should training documentation reports be kept?

Answer:

they verify that training has been completed

Question 6: Which is a correct food safety practice?

• diced tomatoes are stored in a copper bowl
• serving utensils are stored in the food with the handles up
• the guard to the slicer is removed for larger food items
• wooden cutting boards are soaked in soap and water between uses

Answer:

the guard to the slicer is removed for larger food items

Question 7: An example of a corrective action is...

• reusing utensils for each new task
• serving food on a buffet that is below 165 degrees
• using the same equipment for raw food and ready-to-eat food
• reheating food on a buffet that is below 135 degrees

Answer:

reheating food on a buffet that is below 135 degrees Question 8: An operation wants to hold hot food using time as a safety factor. What must the label on the pan of food indicate?

Answer:

The four hour time limit when the food must be discarded Question 9: What is the Food and Drug Administration (FDA) requirement for an off-site caterer who will be serving food without temperature controls....

Answer:

provide calibrated thermometers, clean aprons, closed toed shoes and hair nets.

Question 10: Food that is honestly presented is..

Answer:

offered in a way that is not misleading

Question 11: Complete loss of refrigeration is grounds for...

Answer:

citation and correction of this violation within 48 hrs Question 12: which of the following practices of dispensing single-service items prevents contamination?

• provide individually wrapped ware
• place unwrapped items in clean and sanitary dispensers
• distribute the unwrapped items to the customer upon request

Answer:

provide individually wrapped ware Question 13: A food handlers grandmother gave the Person in Charge a case of home-made preserves that was properly labeled and dated. What should the Person in Charge do with the case of preserves?

Answer:

return the case to the grandmother

Question 14: An unacceptable material for cutting boards is...

Answer:

soft woods such as pine Question 15: To prevent food in self-service from becoming contaminated by guests, an operation should...

Answer:

require food handlers to monitor the self-service area.

Question 16: What contains a common food allergen?

• tofu
• steamed rice
• baked potatoes
• applesauce

Answer:

Tofu Question 17: Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of AT LEAST

Answer:

• in

Question 18: How often MUST food contact surfaces of cooking and baking equipment be cleaned?

Answer:

every 24 hrs

Question 19: Abrasive cleaners cause friction which...

Answer:

loosens dirt Question 20: What is a step in practicing correct personal hygiene:

Answer:

using a bandage on a hand cut under disposable gloves Question 21: What is a potential contamination source that could result in foodborne illness at an outdoor, temporary serving location?

Answer:

dirt floors in the food prep area Question 22: Waste water backs up into the kitchen. Who should be contacted after the regulatory authority suspends the permit to operate...

Answer:

Licensed plumber

Question 23: How many seconds should the total handwashing process take?

Answer:

20 seconds