SERV SAFE MANAGER STUDY QUESTIONS EXAM

PDF Download

SERV SAFE MANAGER STUDY QUESTIONS EXAM

QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: A running faucet below the rim of a sink is an example of:

• Backsiphonage
• Back-flow
• Vacuum
• Cross-connection

Answer:

• Cross-connection

Question 2: What temperature range is referred to as "the danger zone"?

A. 41?F - 135?F

B. 70?F - 125?F

C. 61?F - 135?F

D. 41?F - 130?F

Answer:

A. 41?F - 135?F

Question 3: What is the best way to ensure that all cleaning tasks are being identified and preformed regularly?

• Verbally instruct staff daily on the tasks that need to be completed
• Create a sign-up sheet for cleaning tasks and leave it to the staff to designate
• Create a master cleaning schedule, and follow it
• Hold a staff meeting to assign specific cleaning duties to each employee

Answer:

• Create a master cleaning schedule, and follow it

Question 4: Allergic Symptoms are:

• Things customers do to get free food
• Not very serious
• Are very serious and they can quickly escalate to anaphylaxis shock and lead to death
• Not something everyone needs to be concerned with

Answer:

• Are very serious and they can quickly escalate to anaphylaxis shock and lead to death

Question 5: Performing procedural checks every shift to identify problems, and comparing and analyzing temperature logs each week are examples of which principle in the HAACP system?

• Principle 5 - Identifying corrective actions
• Principle 6 - Verifying that the system works
• Principle 4 - Establishing monitoring procedures
• Principle 7 - Establishing procedures for record-keeping and documentation

Answer:

• Principle 6 - Verifying that the system works

Question 6: Why is Food Safety Important?

• To prevent and stop foodborne illness and contaminants from getting into food and creating

an outbreak

• No loss of sales or business
• To maintain a good reputation for the business
• All of the above

Answer:

• All of the above

Question 7: Which of the following illnesses of a food service worker must be reported to the

local regulatory agency (check all that apply):

• Jaundice
• Vomiting, fever and diarrhea
• Hepatitis A
• Salmonella Typhi

Answer:

• Jaundice

• Hepatitis A

• Salmonella Typhi

Question 8: Food Contaminants include (check all that apply):

• Biological
• Physical
• Take-out
• Chemical

Answer:

• Biological

• Physical

• Chemical

Question 9: Which mobile kitchen unit is exempt from the full set of rules applied to permanent food-service operations?

• A food truck serving made-to-order tacos and burritos
• A hand cart serving hot dogs with condiments and canned drinks
• A concession van serving nachos, fries, and burgers
• An ice cream truck serving frozen packaged novelties and candy

Answer:

• An ice cream truck serving frozen packaged novelties and candy

Question 10: When should temperatures be taken when receiving deliveries?

• When all the items are put away
• As they are brought into the kitchen by the delivery person
• They don't need to check, the box has the temperature written on it.
• Before they are unloaded from the truck

Answer:

• As they are brought into the kitchen by the delivery person

Question 11: Food service workers can use hand sanitizer in place of hand washing when:

• There isn't enough time to wash their hands
• Hand sanitizer is never to be used in place of hand washing
• When they are wearing gloves
• When the hand sink is broken

Answer:

• Hand sanitizer is never to be used in place of hand washing