SERVSAFE MANAGER EXAM 2024 ???2024???

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SERVSAFE MANAGER EXAM 2024 ???2024???

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A chef purchases fresh fish from a local fisherman. Is this an approved supplier??????????????????????????v

Answer:

No, the fisherman is not inspected.

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Question 2: Documentation received with fish that will be eaten raw must state

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Answer:

that the fish were correctly frozen.

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Question 3: A food handler is prepping a seafood dish on April 4, using shrimp and scallops.The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

4 ? 4 ???????????????????????????????? 4 ? 8 ????????? 4 ? 10 ??????????????????

Answer:

April 8

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Question 4: What is the purpose of hand antiseptic?

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Answer:

Lower the number of pathogens on the skin

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Question 5: What condition promotes the growth of bacteria?

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Answer:

Food held between 70 degrees F and 125 degrees F

??????? 70 ???? 125 ?????

Question 6: After handling dirty dishes, a server washes their hands in the three-compartment sink. Is this acceptable?

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Answer:

No, hands should only be washed in a designated handwashing sink.

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Question 7: What must food handlers do when handling ready to eat food?

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Answer:

Wear single use gloves

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Question 8: What does the L stand for in the FDA'S ALERT tool?

FDA ? ALERT ???? L ?????

Answer:

Look ?Question 9: When receiving a delivery of food for an operation, it is important to

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Answer:

inspect all food immediately before storing it.

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Question 10: What temperature should the water be for manual dishwashing?

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Answer:

Must be at least 110 F

??????? 110 ???

Question 11: What is the minimum internal cooking temperature for a veal chop?

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Answer:

135°F(57 °C)

136????57????

Question 12: Which agency subjects suppliers to food safety inspections?

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Answer:

U.S. Department of Agriculture (USDA)

??????USDA?

Question 13: What is the first step in developing a HACCP ?Hazard Analysis and Critical Control Points plan ?????????????plan?

?? HACCP ??????????

Answer:

Conduct a hazard analysis

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Question 14: Approximately how long should the whole handwashing process take?

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Answer:

20 seconds 20?

Question 15: Why should food temperature be taken in 2 different locations?

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Answer:

Temperature may vary in the food

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Question 16: What must be included on the label of food that has not been stored in its original container?

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Answer:

The food's common name

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Question 17: What should be done to help keep frozen food safe in a freezer?

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Answer:

Defrost the freezer on a regular basis.

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Question 18: What strategy can prevent cross-contamination?

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Answer:

Buy food that does not require prepping

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Question 19: After which activity must food handlers wash their hands?

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Answer:

Clearing tables ?????

Question 20: Why should overloading coolers be avoided?

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Answer:

It reduces airflow.

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Question 21: Which food item may be handled with bare hands?

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Answer:

Chopped carrots for stew

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