SERVSAFE MANAGER PRACTICE EXAM 2021

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SERVSAFE MANAGER PRACTICE EXAM 2021

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

-Format: Multiple-choice / Flashcard

Question 1: Steaks or chops or commercially raised game should be cooked to what minimum internal temperature?

Answer:

145° F for 15 seconds.Unless the meat is ground, then it should be cooked 155° F for 17 seconds.

Question 2: What is the FIFO method (first-in, first-out)?

Answer:

Storing food items so that the oldest is used first.Question 3: The temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. What should be done?

Answer:

Quickly bring the food to the correct temperature.

Question 4: Shellfish and crustaceans should be cooked to what minimum internal

temperature?

Answer:

145° F for 15 seconds.

Question 5: Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many seconds before serving?

Answer:

17 seconds.

Question 6: What is the best example of the fecal-oral route of contamination?

Answer:

A food handler does not wash their hands after using the restroom.Question 7: If a TCS food will be hot held for service, what is the minimum internal temperature that this food must maintain while being held?

Answer:

135° F

Question 8: Roasts of pork, beef, veal, and lamb should be cooked to what minimum internal temperature?

Answer:

145° F for 4 minutes.Question 9: If you will be holding a COLD food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be served or thrown out?

Answer:

• hours.

Question 10: When receiving a shipment of milk, eggs, or live shellfish, the air temperature of the shipping container should be...

Answer:

45° F or lower.Question 11: What symptom should cause a sick employee to be excluded from a food service establishment?

Answer:

Vomiting.

Question 12: What is considered by the regulatory authority to be an imminent health hazard?

Answer:

A sewage backup.An electrical power outage.Flooding.

Question 13: What is the easiest and safest way to calibrate a thermometer?

Answer:

Adjusting the thermometer so that ice water shoes a temperature of 32° F.

Question 14: A dishwashing machine should have the ability to measure what?

Answer:

The concentration of cleaning and sanitizing agents.Water pressure.Water temperature.Question 15: In most cases, what maximum temperature should TCS food be received at?

Answer:

41° F

Question 16: What is a commonly used chemical sanitizer?

Answer:

Chlorine, Quats, and Iodine.Question 17: What should you do if food shipments are not delivered at the correct temperatures?

Answer:

Reject the delivery.

Question 18: What symptom is most commonly associated with foodborne illness?

Answer:

Diarrhea.

Question 19: What or who is most responsible for training new staff about safe food handling practices?

Answer:

The Certified Food Manager Question 20: A dish that includes preciously cooked TCS ingredients should be cooked to what minimum internal temperature?

Answer:

165° F for <1 second.Question 21: A faucet that supplies clean drinking water is fitted with a flexible hose to fill a mop bucket. a careless employee leaves the end of the hose in a bucket of dirty mop water overnight.Due to changing air pressure within the building's plumbing system, the dirty mop water moves up the hose and into the faucet, contaminating the clean drinking water. What is this type of contamination called?

Answer:

Cross-connection.

Question 22: What is an example of a physical contaminant?

Answer:

Bones in chili.

Question 23: What is a TCS food?

Answer:

Food that requires time and temperature control for safety.

Question 24: The temperature danger zone refers to which range of temperatures?

Answer:

41° F - 135° F

Question 25: Hand washing stations are required in which areas?

Answer:

In food prep, service, and dishwashing areas.