SERVSAFE MANAGER EXAM REVIEW 8TH EDITION

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SERVSAFE MANAGER EXAM REVIEW 8TH EDITION

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

-Format: Multiple-choice / Flashcard

Question 1: Why is high staff turnover a risk for food safety?

Answer:

New staff training leaves less time for ongoing food safety training Question 2: The most common symptoms of a food borne illness are diarrhea, vomiting, fever, nausea, abdominal cramps, and

Answer:

jaundice Question 3: An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

Answer:

• hours

Question 4: What is the minimum internal cooking temperature for chicken breast?

Answer:

165F for <1 second

Question 5: After eating seafood, a guest experienced tingling in the lips and a reversal of hot and cold sensations. What most likely caused the illness?

Answer:

toxin Question 6: A server notices that guests at her table did not finish all their tortilla chips. What should she do with the leftover chips?

Answer:

Throw the chips away Question 7: A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. what must be done to the cutting board?

Answer:

It must be washed, rinsed, and sanitized Question 8: Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?

Answer:

• Anisakis simplex
• Cryptosporidium parvum
• Giardia duodenalis
• Vibrio vulnificus
• Clostridium botulinum

Question 9: A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

Answer:

Store the sanitizer bottle away from the prep area Question 10: In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

Answer:

lettuce, salmon, pork, chicken

Question 11: What is one organization which creates national standards for food service equipment?

A. EPA

B. NSF

C. CDC

D. FDA

Answer:

B. NSF

Question 12: What temperature must TCS food be reheated to if it will be hot held?

Answer:

165F for 15 seconds Question 13: A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?

Answer:

time-temperature abuse

Question 14: What is the purpose of a food safety management system?

Answer:

to actively control risks and hazards throughout the flow of food

Question 15: A food handler just took out the trash. What should she do next?

Answer:

wash her hands Question 16: What is the most important way to prevent foodborne illnesses caused by viruses?

Answer:

practice good personal hygiene

Question 17: An air-temperature measuring device used to measure the temperature in a cooler must be how accurate?

Answer:

+/- 3F (1.5C)

Question 18: What item must guests take each time they return to a self-service area for more food?

Answer:

clean plate

Question 19: What type of food is commonly linked with parasites?

Answer:

fish Question 20: A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters.What pathogen probably caused the illness?

Answer:

norovirus

Question 21: When must you discard chicken salad that was prepped on July 18?

Answer:

July 25th Question 22: The five common risk factors that can lead to foodborne illness are purchasing food from unsafe sources, failing to cook food adequately, food holding at incorrect temperatures, using contaminated equipment, and...

Answer:

practicing poor personal hygiene Question 23: What is the threat to food safety caused by storing raw ground turkey above ready to eat food?

Answer:

cross contamination