SERVSAFE MANAGER 2019 PRACTICE QUESTIONS EXAM

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SERVSAFE MANAGER 2019 PRACTICE QUESTIONS EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How long should documentation for both frozen and farm-raised fish be kept?

• 90 days from the sale of the fish
• 60 days from the sale of the fish
• 90 days from the delivery of the fish
• 60 days from the delivery of the fish

Answer:

A

Question 2: What is the sanitizer concentration range for iodine sanitizers?

• 5-10 ppm
• 15-25.5 ppm
• 12-20 ppm
• 12.5-25 ppm

Answer:

D

Question 3: A chef wants to put a seared tuna dish on the menu. How can she best ensure a safe product for service?

• Talk to her staff about how expensive the tuna is to ensure they handle it properly
• Freeze the tuna to -20? F before prepping and serving
• Buy the most popular cut of tuna from the local fish monger
• Order the tuna from an approved and reputable supplier

Answer:

D

Question 4: How long should hands and arms be scrubbed during hand washing?

• 5-10 seconds
• 10-15 seconds
• 15-20 seconds
• 20-25 seconds

Answer:

B (10-15 seconds of vigorous hand washing, 20 seconds total) Question 5: A package of frozen shrimp arrives with large ice crystals present on the outside of the food, and water damage on the box. What is this indicative of?

• The product was packed with excess water
• The box of product was left in damp conditions
• The product has undergone thawing and re-freezing
• The packing facility has not been properly inspected

Answer:

C

Question 6: Cold TCS food should be received at or under ________.

A. 45?F

B. 50?F

C. 35?F

D. 41?F

Answer:

D Question 7: When heat sanitizing items, they must be submerged in water that is at least 171?F

for at least ______:

• 10 seconds
• 20 seconds
• 30 seconds
• 60 seconds

Answer:

C Question 8: After taking a bite of their meal, a customer is developing hives, swollen lips, and shortness of breath. These are signs of what type of illness?

• A foodborne-illness like
• Coli
• A severe cold or flu
• It's not an illness - they are likely choking
• An allergic reaction

Answer:

D

Question 9: You have discovered signs of a cockroach infestation in your dry storage area.What should your first step be to address the problem?

• Try treating the infestation yourself with pesticides or traps
• Designate specific staff members to deal with the infestation using pesticides or traps
• Call a licensed Pest Control Operator to inspect the building and develop an approach
• Close the facility until the problem is addressed

Answer:

C Question 10: Name the four types of pathogens that can contaminate food and cause

foodborne-illness:

• Norovirus, Salmonella Typhi,
• Coli, and Hepatitis
• Bacteria, Viruses, Parasites, and Fungi
• Yeast, Mold, Toxins, and Acid
• Bacillus cerus, Listeria monocytogenes, clostridium perfringens, and clostridium botulinum

Answer:

B Question 11: When catering, the service site should have:

• Appropriate parking for catering and staff vehicles
• A safe water source for cooking and handwashing
• A HAACP plan for on-site catering
• Extra staff to assist with catering duties

Answer:

B