SERVSAFE MANAGER EXAM EXAM QUESTIONS

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SERVSAFE MANAGER EXAM EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which of these should be rejected?

eggs received at 45°F spinach received in a clear package a package of frozen fish sticks received frozen solid creamy soup received at 130°F

Answer:

creamy soup received at 130°F

Explanation:

Hot TCS (time and temperature control for safety) foods must be received at 135°F or higher.Question 2: The best way to prevent a backflow of contaminated water (backsiphonage) in your facility's plumbing is ____.a ventilation system an air gap a grease trap an emergency plan

Answer:

an air gap

Explanation:

Cross-connections that may allow backsiphonage must be prevented. The best prevention is to create an air gap. Correctly installed sinks usually have 2 air gaps, one at the faucet and one at the drainpipe.

Question 3: What should your facility do to slow the spread of norovirus?

Cook foods to a minimum of 135°F.Discard all unused TCS foods.Only purchase from approved sources.Clean up vomit immediately.

Answer:

Clean up vomit immediately.

Explanation:

Viruses like norovirus and hepatitis A cannot be prevented by minimal internal temperatures, so good personal hygiene, including reporting symptoms, illnesses, and cleaning up vomit, is imperative.Question 4: Which of the following is not a type of approved cleaner used in foodservice operations?chlorine delimer degreaser detergent

Answer:

chlorine

Explanation:

Cleaning can be done using non-corrosive detergents, delimers, degreasers, and abrasive cleaners that are safe to use. Chlorine is a type of chemical sanitizer.Question 5: A customer begins to exhibit signs of an allergic reaction. Which of these foods is the most likely cause of allergic symptoms?cold tomato soup a soy latte a rare hamburger an apple

Answer:

a soy latte

Explanation:

Soy is one of the foods listed among the Big Eight, which is a list of the eight most common foods associated with allergic reactions. The Big Eight are foods that cause up 90% of allergic reactions.Although a rare hamburger contains TCS ingredients and is being served raw/undercooked (which may increase the risk of foodborne illness), rare beef is not one of the Big Eight. Beef can be served rare if requested by a customer, without a significant allergy risk. The other two answer choices are not on the Big Eight list.

Question 6: Which of the following best represents a TCS food?

• a ribeye cooked and served rare
• baked potatoes on the counter
• room temperature olive oil
• frozen fish in freezer storage

Answer:

• baked potatoes on the counter

Explanation:

TCS foods need time and temperature control for safety and baked potatoes are dangerously close to the temperature danger zone if not kept hot enough once baked.This question and the answer choices given were intended to recall Table 1.3: TCS Food, on page 1.8 of the 2017 FDA Food Code updated 7th Edition Servsafe Manager book that introduces TCS foods as "Food Most Likely to Become Unsafe" while also testing critical understanding of pathogen growth, FAT TOM, and the TDZ. This question requires critical understanding of not only which foods are considered TCS, but also the concept of pathogen growth, and what conditions and situations promote pathogen growth.

Question 7: Bacteria is most likely to thrive in which type of environment?

• oxygen-rich
• arid
• moist
• temperatures over 135 Farenheit

Answer:

• moist

Explanation:

Bacteria thrive in moist environments between 41-135 degrees Fahrenheit. Some do thrive in oxygen-rich environments, but some do not.Question 8: When stored in the refrigerator, which food should be kept on the bottom shelf?

• fish
• chicken
• cut vegetables

• eggs

Answer:

• chicken

Explanation:

EXPLANATION: When in cooler storage, whole and ground poultry should be kept on the lowest or bottom shelf to prevent cross-contamination by raw juices potentially leaking or dripping onto ready-to-eat foods.

Question 9: Which of the following is not a guideline for additive use?

Never store foods with additives beside TCS foods.Never use more than that allowed by law.Never add sulfites to produce served raw.Never use additives to alter a food's appearance.

Answer:

Never store foods with additives beside TCS foods.

Explanation:

Approved food or color additives may be used but only what's allowed by law, and they should never be used to modify a food's appearance. Never sell produce treated with sulfites before receiving, and never add sulfites to produce that will be eaten raw.Question 10: Paul just received a shipment of frozen shrimp. Which of the following is not a sign of time-temperature abuse in frozen foods?a box with loose tape an odor a package covered with ice crystals a box with water stains on the bottom

Answer:

a box with loose tape

Explanation:

Frozen foods with fluid stains, ice crystals, or any sign of poor quality, such as an odor or the wrong texture, should be rejected.Question 11: What type of thermometer would be best to check the internal cooking temperature of a pork roast?infrared surface probes maximum registering bimetallic stemmed

Answer:

bimetallic stemmed