SERVSAFE MANAGER EXAM 2024

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SERVSAFE MANAGER EXAM 2024

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -99 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Dried hands on a side towel

Answer:

Approximately how long should the whole handwashing process take?

Question 2: 45°F (7°C)

Answer:

At what maximum temperature can shell eggs be received?Question 3: What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

Answer:

Throw it out

Question 4: What condition promotes the growth of bacteria?

Answer:

FoOd helb between 70 degrees F and 125 degrees F

Question 5: 41°F (5°C) or lower

Answer:

What must be done with live oysters received at an air temperature of 45°F (7°C)?

Question 6: 90 days after the last shellfish was sold or served from the container

Answer:

Documentation received with fish that will be eaten raw must state

Question 7: Place the thermometer stem between two packages for a reading.

Answer:

Where should the thermometer stem be placed when checking the temperature of a chicken breast?

Question 8: Jewelry

Answer:

What strategy can prevent cross-contamination?

Question 9: 10 seconds

Answer:

What should the temperature of the water be when washing hands?

Question 10: A yellowing of the skin and eyes

Answer:

When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

Question 11: inspect all food immediately before storing it.

Answer:

What is the first thing that should be done when a food delivery arrives?

Question 12: No, hands should only be washed in a designated handwashing sink.

Answer:

When should food handlers wash their hands?

Question 13: When can a glass thermometers be used?

Answer:

When enclosed in a shatter proof casing

Question 14: A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to cool the chili to 41?

Answer:

• Hours

Question 15: 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?

Answer:

When can a food handler diagnosed with jaundice return to work?

Question 16: Wild game

Answer:

When should a food handler with a sore throat and fever be excluded from the operation?

Question 17: can show you their inspection report.

Answer:

Which agency subjects suppliers to food safety inspections?

Question 18: What is the purpose of hand antiseptic?

Answer:

Lower the number of pathogens on the skin

Question 19: She did not let the sanitizer dry.

Answer:

How should food handlers keep their fingernails?

Question 20: Clearing tables

Answer:

What must food handlers do after touching their body or clothing?

Question 21: 41°F (5°C) or lower

Answer:

At what temperature must hot TCS food be stored to keep it safe?

Question 22: 135°F (57°C) or higher

Answer:

Where should the air-temperature measuring device be placed in a cooler?

Question 23: Obtain a variance

Answer:

Which item is a potential physical contaminant?

Question 24: No, specific staff should be responsible for receiving.

Answer:

What should be done if pests are spotted in a delivery vehicle?

Question 25: 24 hours.

Answer:

What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?

Question 26: To reduce pathogens to safe levels

Answer:

Hand antiseptics should be used

Question 27: No, the fisherman is not inspected.

Answer:

What are Good Manufacturing Practices (GMP) as defined by the FDA?

Question 28: Buy food that does not require prepping

Answer:

What is the main reason for food handlers to avoid scratching their scalps?

Question 29: What is the first step in developing a HACCP plan?

Answer:

Conduct a hazard analysis