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SERVSAFE MANAGER EXAM(80 QUESTIONS)
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -34 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Single use gloves are not required when
Answer:
Washing product Question 2: what should you do when taking a food order from customers who have concerns about food allergies
Answer:
Describe each menu item to the customer who ask, including any "secret" ingredients
Question 3: Wild game
Answer:
When should a food handler with a sore throat and fever be excluded from the operation?
Question 4: When can a glass thermometers be used?
Answer:
When enclosed in a shatter proof casing Question 5: 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 6: What practice should be used to prevent seafood toxins from causing foodborne illness?
Answer:
Purchasing food from approved , reputable suppliers
Question 7: What factors influence the effectiveness of a chemical sanitizer?
Answer:
Concentration,temperature,contact time, pH and water hardness.Question 8: 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 9: How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?
Answer:
Use a test kit to check the sanitizers concentration when mixing it
Question 10: When approved by the regulatory authority
Answer:
Parasites are commonly associated with what food?
Question 11: What does the L stand for in the FDA'S ALERT tool?
Answer:
Look
Question 12: What should a food handler do to make gloves easier to put on?
Answer:
Select the right size gloves Question 13: A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time must the tuna salad be served or thrown out?
Answer:
- p,
Question 14: Obtain a variance
Answer:
Which item is a potential physical contaminant?
Question 15: U.S. Department of Agriculture
Answer:
What must an operation do before packaging fresh juice on-site for later sale?
Question 16: Why should food temperature be taken in 2 different locations?
Answer:
Temperature may vary in the food Question 17: What should food handlers do after leaving and returning to the prep area?
Answer:
Wash hands
Question 18: What should a server do after clearing a table?
Answer:
Wash hands
Question 19: What rule for serving bread should food handlers practice?
Answer:
Do not re-serve uneaten bread Question 20: 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 21: What is the minimum internal cooking temperature for a veal chop?
Answer:
135°F(57 °C)
Question 22: What practice is useful for preventing Norovirus from causing foodborne illness?
Answer:
Correct handwashing Question 23: A food handler just finished storing a dry food delivery, which step was done correctly?
Answer:
Stored food away from the wall Question 24: What causes Preschool age children to be at risk for foodborne illness?
Answer:
Their immune systems are not strong
Question 25: What temperature should the water be for manual dishwashing?
Answer:
Must be at least 110 F
Question 26: What is the first step in developing a HACCP plan?
Answer:
Conduct a hazard analysis Question 27: Nursing home staff are creating a new menu for a breakfast item for residents and their family members. What item is not safe to serve?
Answer:
Soft boiled eggs
Question 28: What is the minimum internal cooking temp for chicken breasts?
Answer:
165°F (74 °C) for 15 seconds
Question 29: When the customers served are primarily a high-risk population
Answer:
Which organization includes inspecting food as one of its primary responsibilities?
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