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SERVSAFE MANAGER - POSTTEST EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -60 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Which method is a safe way to thaw food?
Answer:
As part of the cooking phase Question 2: A buser poured some cleaner from its original container into a smaller, working container. What else does the buser need to do?
Answer:
label the working container with its contents Question 3: Which individual should apply pesticides in a restaurant or foodservice operation?
Answer:
pest control operator Question 4: What must be done with a food item that has passed its expiration date?
Answer:
throw the food out Question 5: When washing hands, what is the minimum time you should scrub with soap?
Answer:
10 seconds
Question 6: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Answer:
smooth and durable Question 7: An operation has a buffet with 12 different items on it. How many serving utensils are needed to serve the items on the buffet?
Answer:
12 (as many as the items, if 8 items then 8 utensils) Question 8: Storing raw meat separately from ready-to-eat food during transport for off-site service helps prevent
Answer:
cross-contamination
Question 9: What information should a master cleaning schedule contain?
Answer:
what should be cleaned, when, by whom and how Question 10: One way for managers to show that they know how to keep food safe is to
Answer:
become certified in food safety Question 11: Where should personal items, like a backpack, be stored in the operation?
Answer:
in a designated area away from food Question 12: A manager periodically assesses her active managerial control program to see if it's working. This is an example of which step in active managerial control?
Answer:
re-evaluation Question 13: When holding hot TCS food for off-site service, at what temperature must it be held?
Answer:
135F (57C) or above
Question 14: What is the correct way to clean and sanitize a prep table?
Answer:
remove bits from surface, clean, rinse, sanitize, air-dry
Question 15: What is the correct way to store scrub brushes in between uses?
Answer:
on a hook Question 16: A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children
Answer:
are a high risk population Question 17: A manager who needs to buy a grill for the operation should look for a grill with what mark?
Answer:
nsf
Question 18: What should be used to dry hands after washing them?
Answer:
single-use paper towel Question 19: A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?
Answer:
discard the chicken salad Question 20: To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know
Answer:
who is in the facility
Question 21: Which surfaces must be both cleaned and sanitized?
Answer:
cutting boards
Question 22: Where should whole cuts of beef be stored in a cooler?
Answer:
below ready to eat food
Question 23: What should food handlers do before using the restroom?
Answer:
take off their aprons
Question 24: After which activity must food handlers wash their hands?
Answer:
cleaning tables Question 25: Food handlers should be restricted from working with or around food if they have which symptoms?
Answer:
sore throat with fever Question 26: What must a food handler do after touching an infected wound with their finger?
Answer:
wash their hands Question 27: Large ice crystals in a case of frozen food are evidence that the product may have been
Answer:
thawed and refrozen Question 28: What is the only jewelry that may be worn on the hands or arms while handling food?
Answer:
plain band ring
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