SERVSAF MANAGER TEST PRACTICE EXAM QUESTIONS

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SERVSAF MANAGER TEST PRACTICE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which is a way to prevent contamination of hot food on display in a

self-service area?

Answer:

providing fresh plates for return visits by customers.Question 2: Which condition requires the Person in Charge (PIC) to exclude a food handler from the prep area?

Answer:

Diarrhea Question 3: An object must be immersed in quat for at least how many seconds to be considered sanitized?

Answer:

60 Question 4: The water supply at a food establishment is shut off for many hours. What should the Person in Charge (PIC) do if another source of drinking water is NOT available

Answer:

stop serving food until the water is restored.

Question 5: An operation has been closed because it has been found to be the source of a foodborne illness outbreak. The operation can reopen if it has

Answer:

the approval of the regulatory authority

Question 6: Which date should be placed on the label of leftover pasta salad?

Answer:

The day it should be discarded.Question 7: when the water supply has been disrupted due to a natural disaster an acceptable alternative is?

Answer:

buying commercially bottled drinking water.Question 8: Raw animal foods cooked in a microwave need to reach AT LEAST _____ in all parts of the food

Answer:

165 degrees F

Question 9: which item requires a consumer advisory on the menu

Answer:

eggs cooked to order.

Question 10: When cooling foods, you MUST

Answer:

monitor the temperature with a calibrated thermometer

Question 11: A detergent MUST be able to

Answer:

remove soil.Question 12: Cold time/temperature control for safety (TCS) food must be received at an internal temperature of no higher than

Answer:

41 degrees F (5 C)

Question 13: Which symptoms indicate an allergic reaction?

Answer:

hives and itchy rash Question 14: What method of pest control can a Person-in-Charge (PIC) or staff member perform?

Answer:

Routinely inspecting incoming shipments of food or supplies for insects.Question 15: A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed and sanitized. The meat is then put back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure?

Answer:

time temperature abuse of the roast beef.Question 16: A hose is connected to a faucet to fill a bucket then left submerge in then bucket while it fills. this is a risk to the water supply because?

Answer:

a cross- connection has been created.

Question 17: What is a role of the Food and Drug Administration

Answer:

Inspect meat, poultry, and eggs Question 18: An operation that wants to serve clams that are displayed live in a tank until preparation MUST

Answer:

obtain a variance from the regulatory authority.Question 19: The potential hazard caused when a food employee leaves a hose connected between a sink faucet and a lobster tank filled with live lobsters is a

Answer:

backsiphonage

Question 20: food in a food prep area must be.....

Answer:

cleaned and sanitized regularly.Question 21: During on-the-job training, a manager discovers that a food handler is handling raw and then cooked poultry without changing gloves. What should the manager do?

Answer:

Throw out the cooked poultry and reinforce correct food handling

Question 22: In an operation, where should pesticides be stored?

Answer:

Away from food items, in clearly labeled containers.

Question 23: A probe food thermometer should be ____ after each use.

Answer:

cleaned and sanitized.Question 24: A backup of sewage in the operation's storeroom would be a reason to contact the local regulatory authority because it is considered a(n)

Answer:

imminent health hazard.Question 25: Tableware and utensils that are NOT single use must be kept at least how many inches off of the floor?

Answer:

6 Question 26: Determining where hazards can occur in the flow of food, identifying potential food hazards, and grouping food by how it is processed in an operation are all important elements of

Answer:

conducting a hazard analysis.

Question 27: A manager should store canned soup that has been recalled in a

Answer:

dry storage area as long as it is clearly labeled "Do Not Use"In red marker