SERVSAFE MANAGER, 6TH EDITION, 2013: PRACTICE

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SERVSAFE MANAGER, 6TH EDITION, 2013: PRACTICE

DIAGNOSTIC TEST "MULTIPLE CHOICE" Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -80 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Lasagna was remove from hot holding service at 11:00 am. By what time must be served or thrown out?

A) 12:00 p.m.

B) 2:00 p.m.

C) 3:00 p.m.

D) 4:00 p.m

Answer:

3:00 p.m.

Question 2: Which items should be rejected?

• Bags of organic cookies in torn packaging
• Bottles milk at 41

F (5 C)

• Shell eggs at an air temperature of 45

F (7

C)

• Live oysters at 50

F (10 C)

Answer:

Bags of organic cookies in torn packaging

Question 3: Parasites are commonly associated with what food?

• Mushrooms
• Wild game
• Whole wheat
• Dairy products

Answer:

Wild game Question 4: What should be done with the preset, unwrapped utensils that appear to be unused after guests have left the table?

• Wrap the utensils with a clean napkin
• Leave the utensils for the next guest
• Clean and sanitize the utensils
• Wipe off the utensils and reuse

Answer:

Clean and sanitize the utensils

Question 5: What should a server do after clearing a table?

• Apply hand antiseptic
• Wash hands
• Put disposable gloves back on
• Rinse hands in warm water

Answer:

Wash hands

Question 6: What rule for serving bread should food handlers practice?

• Do not re-serve uneaten bread
• Reheat uneaten bread before serving to other customers
• Recycle unused, uncovered butter for use in other food items
• Clean and sanitize bread baskets between each customer

Answer:

Do not re-serve uneaten bread

Question 7: What condition promotes the growth of bacteria?

• High acidity
• Low levels of moisture
• Food held between 70

F and 125 F (21 C and 52 C)

• Food with a pH that is highly alkaline

Answer:

Food held between 70 F and 125 F (21 C and 52 C) Question 8: What must a food handler with an infected hand wound do to work safely with food?

• Cover the wound with an impermeable cover and wear a single-use glove
• Avoid working with raw food until the wound it completely dry
• Place a bandage on the wound

• Apply hand sanitizer to the wound

Answer:

Cover the wound with an impermeable cover and wear a single-use glove

Question 9: What strategy can prevent cross-contamination?

• Buy food that does not require prepping
• Prep food on both sides of the cutting board
• Prep raw food and ready-to-eat food at the same time
• Rinse hands in warm water

Answer:

Buy food that does not require prepping

Question 10: What is a cross-connection?

• Backflow of clean water into dirty water
• Physical link between safe water and dirty water
• Water transport vehicle
• Approved public water main

Answer:

Physical link between safe water and dirty water Question 11: Which information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

• Quality of the food
• Potential allergens
• Reheating instructions
• Storage requirements

Answer:

Reheating instructions