SERVSAFE FOOD MANAGER EXAM REVIEW

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SERVSAFE FOOD MANAGER EXAM REVIEW

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

-Format: Multiple-choice / Flashcard

Question 1: What should be done with food during the defrosting process?

Answer:

It should be moved to another freezer while defrosting.Question 2: Which of the following steps in receiving cannot be done ahead of time?

Answer:

taking sample temperatures of all TCS foods Question 3: What percentage of the time spent washing hands should be spent in scrubbing the hands and arms?

Answer:

at least 50 percent Question 4: Hand antiseptics must be in compliance with the Code of Federal Regulations and

the:

Answer:

Food and Drug Administration.Question 5: Food handlers should be especially careful about avoiding bare-hand contact with

ready-to-eat food when serving:

Answer:

high-risk populations.

Question 6: Why does overloading coolers or freezers cause a problem?

Answer:

It prevents good airflow to the food items.Question 7: Food chain suppliers include all of the following EXCEPT:

Answer:

managers. (vs growers, warehouses, local markets) Question 8: Why does staff turnover challenge the ability to follow food safety rules?

Answer:

More time has to be spent in job training, so there is less available for food safety.Question 9: One of the hallmark definitions of TCS food is that it is:

Answer:

unusually vulnerable to the growth of various pathogens.Question 10: The manager of a foodservice operation is responsible for monitoring all of the

following:

Answer:

staff hand washing practices delivery of food after-hours.inspection of deliveries from approved sources.Question 11: Which of the following illnesses has the ability to result in a miscarriage?

Answer:

Listeriosis.Question 12: Food handlers are typically monitored by foodservice managers to ensure that the

handlers are:

Answer:

ensuring that all types of TCS food are cooked to the required temperatures.

Question 13: What do the abbreviations found on an inspection stamp stand for?

Answer:

inspected and passed

Question 14: Which statement is the most accurate about the list of high-risk TCS foods?

Answer:

Virtually all types of meat and animal products are on the list.Question 15: Food handlers must change their gloves at all of the following times:

Answer:

as soon as either one of the gloves becomes dirty or torn for any reason, after handling raw meat, seafood, or poultry, after any type of interruption, such as a telephone call Question 16: Bacillus cereus is a spore-forming bacteria that is found in:

Answer:

dirt.

Question 17: What determines what jewelry can be worn in a kitchen?

Answer:

the company policy Question 18: Receiving food shipments after hours is known as what kind of delivery?

Answer:

key drop Question 19: All of the following places are unacceptable for storing food EXCEPT:

Answer:

freezer units Question 20: Which type of wound requires an impermeable bandage and a protective covering?

Answer:

one on the hand or wrist Question 21: Which of the following diseases is especially lethal to people with chronic conditions such as diabetes or cirrhosis?

Answer:

vibrio gastroenteritis

Question 22: If a customer has a cut in his mouth after eating something at your food service operation, he most likely came into contact with what kind of contaminant?

Answer:

physical Question 23: How often should thermometers be calibrated in order to remain accurate?

Answer:

before each shift Question 24: Which type of probe would be used to measure the temperature of a griddle?

Answer:

surface Question 25: Which of the following types of food carries the highest risk of causing a foodborne illness?

Answer:

Milk and dairy products Question 26: Which of these is a typical example of a corrective action if time and temperature standards are not met?

Answer:

Reheat the food to the correct temperature if within the safe guidelines of reheating.

Question 27: What word means the closest to toxin?

Answer:

poison Question 28: When checking the temperature of reduced oxygen packaged and bulk food, it is

important not to:

Answer:

puncture the package.Question 29: The best protection against foodborne illness is:

Answer:

having a strong immune system.