SERVSAFE FOOD MANAGER PRACTICE EXAM

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SERVSAFE FOOD MANAGER PRACTICE EXAM

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -63 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When prepping food, a food handler should not wear which item?

• An apron.
• A hair restraint.
• A medical alert brcelet.
• Single-use gloves.

Answer:

• A medical alert brcelet.

Question 2: Which item can be re-served to customers?

• Uncovered condiments.
• Unopened prepackaged food.
• Uneaten bread.
• Uneaten garnish.

Answer:

• Unopened prepackaged food.

Question 3: Chemical that can only be used by licensing pest control operators are considered

• Single-use liquids.
• Household strength insecticides.
• Non-toxic insect sprays.
• Restricted-use pesticides.

Answer:

• Restricted-use pesticides.

Question 4: When prepping food it is acceptable for food handlers to wear

• Bracelets.
• Open-toe shoes.
• Hats.
• Shorts.

Answer:

• Hats.

Question 5: Cooked vegetables should be

• Held at room temperature.
• Held at 135F or higher.
• Cooked at 125F or higher if they are to be held for later service.
• Blanched in boiling water before serving.

Answer:

• Held at 135F or higher.

Question 6: An operation is serving oysters on the half shell. The operation must provide consumers with a

• Dislosure of raw ingredients.
• Caloric value of ingredients.

• Detailed description of ingredients.
• Sodium content of ingredients.

Answer:

• Dislosure of raw ingredients.

Question 7: A TCS type of food that is cooked, cooled, and then reheated for hot holding must be reheated so that all parts of the food reach a temperature of 165F for how many seconds?

• 15.
• 10.
• 45.
• 20.

Answer:

• 15.

Question 8: Food handler may wear fingernail polish or artificial nails if they

• Wash hands frequently.
• Wear intact gloves in good repair.
• Clean and trim nails daily.
• Work with ready to eat food only.

Answer:

• Wear intact gloves in good repair.

Question 9: Shucked shellfish can be removed from their original container for display when the shell stock tag is retained for how many days?

• 30
• 90.
• 60.
• 120.

Answer:

• 90.

Question 10: The agency responsible for inspecting operations that ship food to other state in the

• FDA.
• NSF.
• CDC.
• EPA.

Answer:

• FDA.

Question 11: When raw sewage backs up onto the floo of the kitchen, the operation must

• Section off the area where waste has spilled and continue service.
• Immediately close the operation, correct the problem, and thoroughly clean the facility.
• Notify the water department and close the restrooms untl corrections are made.
• Correct the problem by the end of the shift and hire a professional to clean the waste.

Answer:

• Immediately close the operation, correct the problem, and thoroughly clean the facility.

Question 12: The temperature of vegetable beef soup held on a steam table is checked and recorded in a log every 2 hours. When the temperature fails below 135F, the cook tells the manager and then reheats the soup to 165F for 15 seconds. What was the corrective action taken?

• Checking the soup's temperature every 2 hours.
• Recording the soup's temperature in a log.
• Telling the manager that the soup's temperature had fallen below 135F.
• Reheating the soup to test for 15 seconds.

Answer:

• Reheating the soup to test for 15 seconds.