SERVSAFE FOOD SAFETY MANAGER EXAM QUESTIONS

PDF Download

SERVSAFE FOOD SAFETY MANAGER EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -98 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Pre soak/pre scrape, wash, rinse, sanitize

Answer:

A cook uses one set of tongs to turn fish before turning steak. What has occurred?

Question 2: away from food and clean utensils

Answer:

What two items can be received at 45 F?Question 3: An operation wants to hold hot food using time as a safety factor. What must the label on the pan of food indicate?

Answer:

the four-hour time limit when the food must be discarded.

Question 4: June 17th

Answer:

A spray bottle containing a toxic material that was originally taken from a 5-gallon container must?

Question 5: Salmonellosis

Answer:

Which foods must be cooked at a temperature of 165 F or above for less than 1 second (instantaneous)?

Question 6: A leakproof container with a tight fitted lid

Answer:

Which container is acceptable for outdoor trash storage?

Question 7: using a test it

Answer:

How should covered raw meat be stored to prevent contamination to ready to eat foods?Question 8: An operation is serving oysters on the half shell. The operation must provide consumers with a?

Answer:

Disclosure of raw ingredients

Question 9: Rodent infestation

Answer:

Which best describes the proper steps to manually clean and sanitize utensils and the food-contact surfaces of equipment in retail food establishments?

Question 10: non absorbent, smooth, and durable

Answer:

Providing effective training feedback must be?

Question 11: Physical

Answer:

A manager should store canned soup that has been recalled in a?Question 12: Separate area until it can be returned to food distributor for credit

Answer:

Fully cooked ground beef should be stored?

Question 13: washing the carrot

Answer:

To avoid cross contamination, cooks should wear?

Question 14: installing sneeze guards above the salad bar

Answer:

The hair, nose, throat and infected cuts of an average healthy person?

Question 15: raw oysters or anything raw or undercooked

Answer:

There has been a sewage backup in the food preparation area. What is the first step the person in charge (PIC) should take to manage the situation?

Question 16: Dumping mop water

Answer:

A food handler has found a pan of potatoes left at room temperature to be 65 degrees fahrenheit. If the food handler is unable to determine how long ago this occurred, what must the food handler do?

Question 17: diarrhea

Answer:

Which haccp principle is in action when a cook checks the temperature of beef stew being reheated for hot-holding?Question 18: utensils or hands that have come into contact with an allergen are used to prepare food that doesn't contain the allergen .

Answer:

Which activity helps to prevent food contamination?

Question 19: product name/safety hazards

Answer:

Sinks must be sued for the correct intended purpose to prevent?

Question 20: HACCP Hazard analysis critical control program

Answer:

Soup on a steam table is found to be 119 degrees. The soup was cooked to 175 degrees 2 hours earlier prior to being placed on the steam table. What should the pci do?

Question 21: Which food supports the growth of pathogens?

Answer:

Sliced melons

Question 22: wash their hands

Answer:

As part of an operations food defense program the person in charge (PIC) should?

Question 23: 135 F

Answer:

Which raw food should be stored above all others in a cooler to minimize cross-contamination?

Question 24: In which location do light bulbs need to be shatter-resistant?

Answer:

in the prep area

Question 25: Engaging in activities that contaminate hands

Answer:

A foodborne illness outbreak occurs when at least how many people eat the same food and contract the same illness?

Question 26: Approved suppliers

Answer:

Untreated shelf eggs can be the source of?

Question 27: a consumer advisory on the menu

Answer:

A prep cook, who is preparing grilled chicken for salads, is coughing and has a runny nose and fever.What should the person in charge (pic) do?

Question 28: ciguatera

Answer:

The minimum water temperature when sanitizing utensils using hot water is?