SERVSAFE MANAGER 2020 EXAM

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SERVSAFE MANAGER 2020 EXAM

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

-Format: Multiple-choice / Flashcard

Question 1: 7.7 How often must you check the temperature of food that is being held with temperature control?

• At least every 2 hours
• At least every 4 hours
• At least every 6 hours
• At least every 8 hours

Answer:

• At least every 4 hours

Question 2: 3.3 What should food handlers do after prepping food and before using the restroom?

• Wash their hands
• Take off their hats
• Change their gloves
• Take off their aprons

Answer:

• Take off their aprons

Question 3: 3.6 Who is at risk of contaminating food?

• A food handler whose spouse works primarily with high-risk populations
• A food handler whose young daughter has diarrhea
• A food handler who gets a lot of aches and pains
• A food handler who eats a lot of rare meat

Answer:

• A food handler whose young daughter has diarrhea

Question 4: 9.10 What is the best way to eliminate pests that have entered the operation

• Raise the heat in the operation after-hours
• Lower the heat in the operation after-hours
• Work with a licensed pest control operator (PCO)
• Apply the over-the-counter pesticides around the operation

Answer:

• Work with a licensed pest control operator (PCO)

Question 5: 4.10 How long can food stay in the temperature danger zone before it must be thrown out?

• 1 hour
• 2 hours
• 3 hours
• 4 hours

Answer:

• 4 hours

Question 6: 9.9 A broken water main has caused the water in an operation to appear brown.What should the manager do?

• Boil the water for 1 minute before use
• Contact the local regulatory authority before use
• Use the water for everything except dishwashing
• Use the water for everything except handwashing

Answer:

• Contact the local regulatory authority before use

Question 7: 6.9 To what temperature must soup that contains cooked beef be reheated for hot holding?

• 135°F (57°C) for 15 seconds
• 145°F (63°C) for 15 seconds
• 155°F (68°C) for 15 seconds
• 165°F (74°C) for 15 seconds

Answer:

• 165°F (74°C) for 15 seconds

Question 8: 6.2 What sould happen to food right after it is thawed in a microwave oven?

• Freeze it solid
• Cool it to 41°F (5°C)
• Cook it in conventional cooking equipment
• Hold it in equipment that maintains the correct temperature

Answer:

• Cook it in conventional cooking equipment

Question 9: 3.7 A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?

• Wear gloves while handling food
• Work in a non-food handling position
• Stay home until approved to return to work
• Wash hands frequently while handling food

Answer:

• Stay home until approved to return to work

Question 10: 9.6 What is the only completely reliable method for preventing backflow?

• Air gap
• Ball valve
• Cross-connection
• Vacuum breaker

Answer:

• Air gap

Question 11: 6.10 When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

• 60 minutes
• 70 minutes
• 80 minutes
• 90 minutes

Answer:

• 60 minutes