SERVSAFE MANAGER EXAM PRACTICE QUESTIONS

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SERVSAFE MANAGER EXAM PRACTICE QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: What food item does the FDA advise against offering on a children's menu?

Answer:

Rare cheeseburgers

Question 2: How should chemicals be stored?

Answer:

Away from prep areas Question 3: 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?

Answer:

• days

Question 4: What is one factor that affects the growth of bacteria in food?

Answer:

Acidity Question 5: A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

Answer:

Label the item to prevent it from accidently being placed back in inventory

Question 6: When receiving a delivery of food for an operation, it is important to

Answer:

inspect all food immediately before storing it.Question 7: As part of handwashing, food handlers must scrub their hands and arms for at least

Answer:

10 seconds.Question 8: Supplies should be stored away from the walls and at least off of the floor.

Answer:

• inches (15 centimeters)

Question 9: One way for managers to show that they know how to keep food safe is to

Answer:

become certified in food safety.Question 10: A manager's responsibility to actively control risk factors for foodborne illnesses is called

Answer:

active managerial control.Question 11: Which agency enforces food safety in a restaurant or foodservice operation?

Answer:

State or local regulatory authority

Question 12: Which is a Big Eight food allergen?

Answer:

Wheat Question 13: With approved procedures in place, cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

Answer:

70°F (21°C)

Question 14: How should food handlers keep their fingernails?

Answer:

Short and unpolished Question 15: How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

Answer:

Remove the lid of a container and put the thermometer stem into the sour cream.

Question 16: Which item should be rejected?

Answer:

Bags of organic cookies in torn packaging

Question 17: To work with food, a food handler with an infected hand wound must

Answer:

cover the wound with an impermeable cover and wear a single-use glove.

Question 18: What is the minimum internal cooking temperature for seafood?

Answer:

145°F (63°C) or higher for 15 seconds

Question 19: Which food item may be handled with bare hands?

Answer:

Chopped carrots for stew

Question 20: When may food handlers wear plain-band rings?

Answer:

At any time

Question 21: Which action could contaminate food at a self-service area?

Answer:

Allowing customers to reuse plates

Question 22: Food being cooled must pass quickly through which temperature range to reduce pathogen growth?

Answer:

125°F to 70°F (52°C to 21°C) Question 23: Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of

Answer:

cross-contamination.Question 24: Which of these operations is never allowed to hold TCS food without temperature control?

Answer:

Nursing home Question 25: A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

Answer:

The cook did not wash hands and put on new gloves before slicing the hamburger buns.Question 26: A power outage has left hot TCS food out of temperature control for six hours.What must be done with the food?

Answer:

Throw the food away.Question 27: In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?

Answer:

At least 2 Question 28: The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and

Answer:

moisture.