SERV SAFE MANAGER EXAM QUESTIONS

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SERV SAFE MANAGER EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 16. Using hot water when preparing a sanitizing solution will cause a sanitizer to be

Answer:

Less effective

Question 2: 82 chemicals used in an operation must be labeled with their

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Common name Question 3: 56. A foodborne illness outbreak occurs when at least how many people eat The same food in contract the same illness?

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2 Question 4: Said one. At the end of a shift, food handler should place soiled aprons in a

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Clean laundry bag Question 5: 92. A food worker is not sure when the dry storage area needs to be cleaned. What can be done to find out when to clean it?

Answer:

Check the master cleaning schedule

Question 6: 24. Outside garbage containers must be

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Sealed with tight fitting lids Question 7: 94. Coorating, taking notes and disgusting violations are all steps of what?

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The inspection process Question 8: 26. The person charge assigns a cook to monitor and record temperatures on this steam table in order to

Answer:

Avoid time temperature please

Question 9: 45. The most important aspect of personal cleanliness is

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Frequent and thorough Hand washing

Question 10: 74. Which container is acceptable for outdoor trash storage?

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Leak proof container with the tight fitting lid Question 11: 10. Which type of thermometer checks the surface temperature of food

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Infrared Question 12: 6. A food defense plan is written document that records procedures to

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Control or minimize the risk of intentional contamination

Question 13: 28. Which authority regulates and inspects meat poultry and eggs

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USDA

Question 14: 68. Mineral buildup has formed on the steam table. Which cleaning agent would best remove it?

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Delimer Question 15: 75. What must a food handler use to determine the concentration of sanitizing solution?

Answer:

A test kit

Question 16: 73. Which example would it be considered physical contaminant?

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Caterpillar found in a case of lettuce Question 17: 37. A back up of sewage in the operation store room would be a reason to contact the local regulatory authority because it is considered a(n)

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Imminent Health hazard Question 18: 97. What is the most common symptom associated with norovirus gastroenteritis?

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Vomiting Question 19: 63. Glass from a broken lightbulb in food is an example of which type of contamination

Answer:

Physical

Question 20: 59. One of the major food allergens is

Answer:

Soy beans

Question 21: 95. Before what activity should a food handler apply gloves?

Answer:

Handling raw carrots

Question 22: 15. If chemicals are transferred to secondary containers the secondary containers must be labeled with the chemicals

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Common name Question 23: 53. Which is the correct procedure for delivering prepared hot food offsite

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Maintain hot food temperatures above 135F Question 24: 22. What method of pest control can a person in charge or staff member perform

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Routinely inspecting incoming shipments of food or supplies for insects Question 25: 87. Besides hot and cold running water and soap what must a handwashing station in an operation contain?

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Signage to remind employees to wash hands before returning to work Question 26: 66. The individual responsible for notifying the regulatory authority when a food handler is diagnosed with a foodborne illness is

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Person in charge Question 27: 8. What must a manager do when a food handler has been diagnosed with a disease caused by enterohemorrhagic and shiga toxin-producing

• coli

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Send employee home and notify the local regulatory authority of the diagnosis Question 28: 13. The manager assigns a cooked to monitor and record temperatures on the steam table in order to

Answer:

Avoid time temperature abuse