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SERVSAFE MANAGER CERTIFICATION EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -89 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Sore throat and fever
Answer:
Restricted when you DON'T serve high risk populations
Question 2: Unsafe Practices When Handling Garbage/Containers
Answer:
- Dave stacks garbage bags next to the prep table because he wants to take them out all at once
- John cleans a garbage can on the floor drain grate, which is next to the grill
- Michelle throws empty cans into the recycling container, which is stored in the prep area
Question 3: Who writes the Food Code
Answer:
FDA
Question 4: TCS Foods
Answer:
Foods that need time and temperature control for safety
- Milk & dairy, meat, fish, baked potatoes, poultry, tofu, sliced melon, cut tomatoes, cut leafy green,
sprouts, shellfish)
Question 5: Rodent or Roach: Gnaw marks on rubber floor mat
Answer:
Rodent
Question 6: Cold Food Receiving Temp
Answer:
41ºF Question 7: Which Type of Training: Assigning an experienced staff member with a new employee, new employee follows and learns while working
Answer:
On the job training
Question 8: Excluded from work
Answer:
Vomiting, diarrhea, jaundice, diagnosed with any virus or bacteria
Question 9: Anaphylaxis
Answer:
A severe allergic reaction that can lead to death Question 10: Steps of Cleaning and Sanitizing: Step 4
Answer:
Sanitize the surface
Question 11: Shigella
Answer:
Bacteria that can be transferred by flies
Question 12: Maximum Registering Thermometer
Answer:
Takes the highest temperature recorded during a dishwasher's cycle
Question 13: Glass Thermometers
Answer:
Can't be used unless in a shatterproof case Question 14: A chef used a cutting board to prep fish and then used it to prep fruit salad, what is the risk factor for foodborne illness?
Answer:
Using contaminated equipment Question 15: HACCP Plan: 7th Step
Answer:
Verify that the system works
Question 16: Staphylococcus
Answer:
Bacteria carried in the nose and on the skin of 30-50% of healthy adults; food handlers transfer bacteria when they touch infected areas of their bodies and then touch food when they touch the infected areas of their bodies, without washing their hands
Question 17: Who inspects meat, poultry, and eggs
Answer:
USDA
Question 18: What sink in the picture above could cause backsiphonage?
Answer:
The sink on the right (Hose is in the water not above with an air gap)
Question 19: Common food allergens
Answer:
Milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts Question 20: Which Type of Training: Using online learning to teach food safety, deliver training when and where staff needs it
Answer:
Technology based training
Question 21: Which Food Safety Topic: Where to wash hands
Answer:
Good Personal hygiene
Question 22: Penetration Thermometer
Answer:
Used for internal temps of food, meat, seafood Question 23: Situations the food handler used or stored the cleaning tool/chemical the WRONG WAY
Answer:
- Gail placed the cleaning chemicals on the top shelf of the shelving rack, above canned goods
- Raul filled three spray bottles with sanitizer but didn't label them since they all looked red
- Laura washed, rinsed, and sanitized a table by spraying it with sanitizer and letting it air dry, she then
- Andy used a chemical cleaner on the dishwasher, the bottle stopped working when it was half empty,
put the bottle on the prep table
so he threw it in the trash
Question 24: Toxic Metals
Answer:
Pewter, copper, zinc
Question 25: Who inspects retail and foodservice operations
Answer:
State and local health departments Question 26: Who conducts research into the causes of foodborne-illness outbreaks
Answer:
CDC & PHS Question 27: How many inches off the floor must all equipment and food be stored
Answer:
- inches
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