SERVSAFE MANAGER ONLINE COURSE 2014 EXAM

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SERVSAFE MANAGER ONLINE COURSE 2014 EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -64 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Hot TCS Food (food that requires time and temperature)

Answer:

135 degrees F

Question 2: Where should whole cuts of beef be stored in a cooler?

Answer:

Above whole cuts of raw fish

Question 3: A food-contact surface must be cleaned and sanitized

Answer:

before working with a different type of food.

Question 4: Outdoor garbage containers should be kept covered

Answer:

with tight fitted lids Question 5: A food handler has cooled a container of chili to 70 degrees F in 1 hour. How much time is left to cool the chili to 41 degrees F?

Answer:

• hours.

Question 6: What does the T stand for in the FDA's ALERT tool?

Answer:

Threat

Question 7: What does the R stand for in the FDA's ALERT tool?

Answer:

Reports Question 8: A food handler who has just retied his or her apron should do what before chopping cooked chicken?

Answer:

Wash hands and change gloves Question 9: True or False, bags of organic cookie in torn packaging should be rejected.

Answer:

True Question 10: To prevent contamination when handling food, an operation needs a personal hygiene program that addresses hand practices, personal cleanliness, and

Answer:

clothing, hair restraints, and jewelry.

Question 11: What does the L stand for in the FDA's ALERT tool?

Answer:

Look Question 12: Cold food being held without temperature control CANNOT exceed which temperature while it is being served?

Answer:

70 degrees F

Question 13: Material Safety Data Sheets (MSDS) should be

Answer:

kept where staff can access them

Question 14: What food item does the FDA advise against offering on a children's menu?

Answer:

Rare cheesburgers Question 15: A food handler is prepping a seafood-coconut curry dish on April 4 using shrimp and scallops. The shrimp has a use-by date of April 8 and the scallops' use-by date is April 10.What is the use by date for the seafood curry?

Answer:

April 8

Question 16: What should a food handler do to make gloves easier to put on?

Answer:

Select the correct size gloves

Question 17: What is cleaning?

Answer:

Removing dirt from a surface Question 18: The five common risk factors for food-borne illness are: purchasing foodfrom unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, practicing poor hygiene, and using

Answer:

contaminated equipment Question 19: What is the purpose of setting a critical limit in the cooking process of TCS foods?

Answer:

Reduce hazards to safe levels Question 20: What is the most important factor in choosing an approved food supplier?

Answer:

It has been inspected and complies with local, state, and federal laws.

Question 21: When can glass thermometers be used?

Answer:

When enclosed in shatterproof casing

Question 22: Food handlers should be restricted from working with or around food if they have which symptoms?

Answer:

Sore throat with fever.Question 23: Food being cooled must pass quickly through which temperature range to reduce pathogen growth.

Answer:

125 to 70 degrees F

Question 24: An example of TCS food is

Answer:

Sliced cantaloupe Question 25: What information must be included on the label of food packaged on-sire for retail sale?

Answer:

List of ingredients and sub-ingredients Question 26: Suppliesshould be stored away from the walls and at least ________ off the floor.

Answer:

• inches (15 centimeters)

Question 27: What is the minimum internal temperature for shell eggs that will be hot-held for later service?

Answer:

155 degrees F for 15 seconds

Question 28: When washing hands, the hot water should be at least

Answer:

100 degrees F

Question 29: How should chemicals be stored?

Answer:

Away from prep areas