SERVSAFE MANAGER PRACTICE EXAM 4 2023

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SERVSAFE MANAGER PRACTICE EXAM 4 2023

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which food item can be re-served?

• An untouched plate of pasta returned by a guestB. A basket of bread not eaten by

guestsC. Sealed packets of oyster crackersD. Un-used portion cups of mayonnaise

Answer:

Correct Answer: C

In general, only unopened, prepackaged items may be re-served to guests, provided they are clean and free of any damage. Condiments should be served in their original packaging whenever possible, and unused condiments in other packaging should never be reused.

Category: Service Staff Guidelines for Serving Food

Question 2: You have discovered signs of a cockroach infestation in your dry storage area.What should your first step be to address the problem?

• Try treating the infestation yourself with pesticides or trapsB. Designate specific staff

members to deal with the infestation using pesticides or trapsC. Call a licensed Pest Control Operator to inspect the building and develop an approachD. Close the facility until the problem is addressed

Answer:

Correct Answer: C

Contacting a pest control operator should be the first step in addressing a pest control issues. They will develop an integrated approach to remedy the situation, and are qualified to handle any necessary chemicals or traps. While it may seem simpler or cheaper to apply pesticides yourself, this can cause a range of problems and safety hazards and should only be done by trained professionals.

Category: Working with a Pest Control Operator (PCO)

Question 3: What is an acceptable container for an employee beverage?

• A plain coffee mug from the beverage station
• Any beverage in an aluminum can
• A reusable water bottle with a pop-up straw
• A disposable coffee cup with a sip-top lid

Answer:

Correct Answer: D

Employees may drink from covered containers that have a straw or sip-top lid. Even with these specifications, employee drinks must still be handled carefully and stored properly to prevent cross-contamination.

Category: Eating, Drinking, Smoking, and Chewing Gum or Tobacco

Question 4: An employee is coughing and complaining of experiencing vomiting and diarrhea.How should the situation be handled?

• Send the employee home immediately, and require a note from their doctor before they return

to work

• Have the employee wash dishes instead of prepping food
• Have the employee complete cleaning tasks until they feel better
• Have the employee wear gloves and a mask at all times while working

Answer:

Correct Answer: A

Sick employees pose an extreme risk of contamination in a food service operation. There are many levels and types of illness, and many can be handled with simple precautions like directing the affected employee to other tasks. Serious illnesses that may be contagious, however, should always be handled with extreme caution. Removing the employee from the operation, and having the employee provide documentation from their doctor that they are no longer ill or contagious before returning to work is an important safeguard to protect your other workers and customers.

Category: Reporting Illness

Question 5: What is the sanitizer concentration range for iodine sanitizers?

• 5-10 ppmB. 15-25.5 ppmC. 12-20 ppmD. 12.5-25 ppm

Answer:

Correct Answer: D

While iodine sanitizers are not nearly as popular or widely used as chlorine sanitizers, it is still important to be aware of proper usage and concentrations. Iodine sanitizers work best in cool water and require a slightly longer contact time (30 seconds) to properly sanitize an item.

Category: Guidelines for the Effective Use of Sanitizers

Question 6: Which action should be taken to prepare for a flood?

• Keep a supply of sand bags or other water barriers on hand
• Close the facility until the event is over
• Keep an emergency supply of bottled water on hand
• Contact emergency services to find out what to do

Answer:

Correct Answer: C

Keeping a supply of potable water in case of a flood is an easy way to help lessen the impacts on your operation. Having emergency supplies on hand can help keep an establishment running safely during a hazardous event.

Category: Imminent Health Hazards

Question 7: Where should chemicals be stored in a food service operation?

• On the prep line
• On top of the refrigerators and freezers
• In a closet or shelving area away from food preparation areas
• In the dish pit

Answer:

Correct answer: C

All chemicals should be approved for food service applications, and stored away from food preparation areas by spacing and partitioning. This reduces the risk of dangerous contamination and misuse.

Category: Chemical Contaminates

Question 8: A case of #10 cans of tomato sauce on a delivery has 4 of 6 cans severely dented, but not punctured or leaking. What should be done with the items?

• Discard the entire case
• Return the damaged cans to the delivery driver and request a credit slip for the unusable

items

• Discard the damaged cans, and thoroughly inspect the remaining cans to be sure they are

undamaged

• Accept the entire case - as long as the cans are not punctured, they are usable

Answer:

Correct Answer: B

While some flawed items may be able to be used with some corrective action (such as cleaning off dirt or other contaminates), dented or damaged cans cannot be used. Let the delivery person know what is wrong with the damaged item, return the item to them (or discard it, depending on what the supplier requires), and make sure to document the damaged items on the invoice or receiving document.

Category: Receiving Considerations

Question 9: What is the best way to ensure that all cleaning tasks are being identified and preformed regularly?

• Verbally instruct staff daily on the tasks that need to be completed
• Create a sign-up sheet for cleaning tasks and leave it to the staff to designate
• Create a master cleaning schedule, and follow it
• Hold a staff meeting to assign specific cleaning duties to each employee

Answer:

Correct Answer: C

Creating a master cleaning schedule will ensure that all employees are aware of what cleaning tasks need to be done and when they need to be done. A staff meeting is suggested to train and instruct employees on how to complete each cleaning task properly. This time can also be used to assign certain cleaning tasks to each individual to aid in accountability. Master cleaning schedules should be in writing and available to all staff to avoid confusion and uncompleted tasks.

Category: Develop a Cleaning Program

Question 10: To keep pests away from food and supplies, how many inches off the floor must items be stored?

• 4 inches
• 6 inches
• 12 inches
• 15 inches