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SERVSAFE 90 QUESTIONS, SERVSAFE MANAGER EXAM(80
QUESTIONS), MANAGERS SERVSAFE EXAM FLASH CARDS
Qs and Ans - Expert- Explanation - ing score -100 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: what is the reaction of the immune system to a specific food called?
Answer:
food intolerance
Question 2: the appropriate concentration for an iodine sanitizer is
Answer:
12.5-25 ppm
Question 3: which action could lead to cross contamination?
Answer:
touching more than one TCS food before washing your hands
Question 4: which activity helps to prevent food contamination?
Answer:
reusing plates at a self service area
Question 5: a food handler should recalibrate a thermometer after
Answer:
it falls on the floor
Question 6: egg salad sandwiches are served at an offsite location without temperature control.the sandwiches are removed from cold holding at 11 am. the temp of the egg salad is checked at
- pm. and is found to be 55 F. at 3 pm, the egg salad has reached 65 F. at 4 pm, the egg salad
has reached 71 F. at 5 pm, the egg salad has reached 80 F. at what time should the egg salad have been thrown out?
Answer:
- pm
Question 7: when a food recall occurs, the operation must
Answer:
discontinue use of the item
Question 8: what is the correct response to a sewage backflow in an operation?
Answer:
close the operation immediately
Question 9: what is the correct way to clean a cutting board?
Answer:
wash, rinse, and sanitize
Question 10: which temperature is acceptable for cold storing potato salad?
Answer:
46 F Question 11: air curtains should be installed at the delivery entrance of an operation in order to
Answer:
deny pest access
Question 12: a food handler must remove what item before working with food?
Answer:
medical bracelet Question 13: under what circumstances can a warewashing sink be used to wash produce?
Answer:
it is cleaned and sanitized before and after washing the produce
Question 14: which is an example of "cleaning"?
Answer:
removing food bits from a slicer with a wiping cloth Question 15: the primary goal of active managerial control is to reduce the risk of
Answer:
foodborne illness Question 16: the primary risk associated with transporting ice in containers originally used to store chemicals is that they
Answer:
may still have residue after they have been cleaned
Question 17: hand antiseptics may only be used if they are
Answer:
approved by the FDA
Question 18: Single use gloves are not required when
Answer:
Washing product
Question 19: before what activity must food handlers wash their hands?
Answer:
preparing poultry
Question 20: operations serving highly susceptible populations should NOT serve
Answer:
undercooked eggs
Question 21: the MOST important aspect of personal cleanliness is
Answer:
frequent and through handwashing
Question 22: a cherry pit in a slice of pie is which type of contaminant?
Answer:
physical Question 23: mineral buildup has formed on the steam table. which cleaning agent would best remove it?
Answer:
delimer Question 24: the temperature of poultry is measured during cooking. this is an example of
Answer:
monitoring to determine if a critical limit is met
Question 25: What should a food handler do to make gloves easier to put on?
Answer:
Select the right size gloves Question 26: in order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?
Answer:
broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts
Question 27: cross contact is a concern with
Answer:
allergens in food Question 28: using coated or shatter resistant light bulbs is a way of preventing which type of contamination?
Answer:
physical Question 29: allowing a disgruntled employee to enter the food prep area could cause which food safety issue?
Answer:
deliberate contamination
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