SERVSAFE MANAGER EXAM GUIDE

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SERVSAFE MANAGER EXAM GUIDE

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -98 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A pan of lasagna at 165 degrees F (74 degrees

• was packed in a heated cabinet for off-site delivery. What is the minimum information

that should be on the pan label?

• Use-by date and time and reheating and service instructions
• Use-by date and reheating and service instructions
• Use-by time and reheating and service instructions
• Use-by date and time and reheating instructions

Answer:

A, use-by date and time and reheating and service instructions Question 2: What is required for measuring the sanitizing rinse and temperature in a high-temperature dishwashing machine?

• Infrared thermometer
• Time-temperature indicator
• Maximum registering thermometer
• Thermocouple with immersion probe

Answer:

C, maximum registering thermometer

Question 3: Which thermometer is used to measure surface temperatures?

• Thermistor
• Thermocouple
• Infrared thermometer
• Bimetallic stemmed thermometer

Answer:

C, Infrared thermometer

Question 4: Which is ready-to-eat food?

• Uncooked rice
• Raw deboned chicken
• Sea salt
• Unwashed green beans

Answer:

C, Sea salt Question 5: A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and

• soap
• a timer
• a clock
• gloves

Answer:

A, soap

Question 6: What is the best way to eliminate pests that have entered the operation?

• Raise the heat in the operation after-hours
• Lower the heat in the operation after-hours
• Work with a licensed pest control operator (PCO)
• Apply over-the-counter pesticides around the operation

Answer:

C, work with a licensed pest control operator (PCO)

Question 7: After which activity must food handlers wash their hands?

• Clearing tables
• Putting on gloves
• Serving customers
• Applying hand antiseptic

Answer:

A, Clearing tables Question 8: A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation?

• Cross-contamination
• Poor personal hygiene
• Time-temperature abuse
• Poor cleaning and sanitizing

Answer:

C, time-temperature abuse

Question 9: What is an important measure for preventing foodborne illness?

• Using new equipment
• Measuring pathogens
• Preventing cross-contamination
• Serving locally grown, organic food

Answer:

C, Preventing cross-contamination

Question 10: A pest-control program is an example of a(n)

• HACCP program
• workplace safety program
• food safety program
• active managerial control program

Answer:

C, food safety program Question 11: When cooling TCS, the temperature must go from 135 degrees F to 70 degrees F (57 degrees C to 21 degrees

• in
• 2 hours
• 4 hours
• 6 hours
• 8 hours

Answer:

A, 2 hours