SERVSAFE MANAGER PRACTICE EXAM EXAM QUESTIONS

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SERVSAFE MANAGER PRACTICE EXAM EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -89 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Jessica needs to thaw some frozen chicken. Which method would not be appropriate?put it in the refrigerator run it under cool water microwave it put it on the counter

Answer:

put it on the counter Question 2: What is the final step in cleaning and sanitizing a food preparation surface?

Answer:

air dry Question 3: When contacting your local regulatory authority after a reported foodborne illness, you should ____.handle the issue without them give them your temperature logs contact the supplier throw away the food responsible

Answer:

give them your temperature logs

Question 4: You have been out on vacation for a few days from your job as a food service manager. Upon returning, you find a food in the walk-in refrigerator and are unsure of its safety.What should you do?Examine the package for rips or tears.Discard it.Assume that the food is good if it is stored correctly.Ask employees who work with that food for their opinion and expertise.

Answer:

discard it

Question 5: Which of these should be rejected?

a package of frozen fish sticks received frozen solid eggs received at 45°F spinach received in a clear package creamy soup received at 130°F

Answer:

creamy soup received at 130°F Question 6: Angel is in a hurry and running a rack of glasses through the dish machine. He pre-rinses them, loads them into a plate rack, runs them through the machine, and lets them air dry. What did he do wrong?uses the wrong rack to save time never checks the dish operating time air dries them knowing it will take longer uses time to pre-rinse glasses

Answer:

uses the wrong rack to save time Question 7: Which of these is false regarding food service pest control measures?Pest control measures may vary from region to region and from pest to pest.Pests can become resistant to pest control measures.Purchasing your own pesticides is appropriate if they are bought from a reputable dealer.Pesticides and their uses are regulated by federal, state, and local laws.

Answer:

Purchasing your own pesticides is appropriate if they are bought from a reputable dealer.

Question 8: Your restaurant makes a TCS (time-temperature control) dish on site. Assuming it is properly labeled and stored, when must it be discarded?

Answer:

• days

Question 9: FIFO stands for ____.

Answer:

First In First Out Question 10: Kris is reheating soup to be held on the hot buffet. The soup should be heated to ____ for ____ seconds within ____ hours of its removal from refrigerated storage to ensure food safety.

Answer:

165°F for 15 seconds within 2 hours Question 11: The cold foods being held without temperature control at a catered event can be held for up to ____ hours.

Answer:

6 Question 12: What is the first thing you should do when notified by a customer of a foodborne illness?

Answer:

Collect their contact information, food eaten, and symptoms

Question 13: HACCP is associated with ____.

Answer:

food protection

Question 14: All of these are signs that a food may be unsafe except ____.

a carton on which the address has been changed frozen food with large ice crystals on the package bottom a package that has been re-taped shut cans with rust on them

Answer:

a carton on which the address has been changed

Question 15: You've been informed of a food recall. You should identify the item, remove it from inventory, label it , and ____.

Answer:

inform staff Once the recalled item has been identified, remove it from inventory and label it "Do Not Use" and "Do Not Discard." You should inform staff of the recall and not to move the item.

Question 16: Which would not be a good practice when cooling food?

placing hot food in refrigerator for quick cooling cutting large food items into smaller pieces transferring food to smaller, shallow pans for cooling placing containers of cooked food into an "ice bath" in another container for quick cooling

Answer:

placing hot food in refrigerator for quick cooling Question 17: When using a dry cloth to wipe spills from the edges of plates, Erin must remember it ____.should be stored in a bucket of sanitizer when not in use cannot be visibly dirty when in use must be stored in a bucket of hot soapy water when not in use cannot remain dry to be effective

Answer:

cannot be visibly dirty when in use Question 18: Paul just received a shipment of frozen shrimp. Which of the following is not a sign of time-temperature abuse in frozen foods?an odor a box with loose tape a box with water stains on the bottom a package covered with ice crystals

Answer:

a box with loose tape Question 19: You receive a shipment of cold foods and notice the storage temperature is 45° F.This would be a problem for all of these foods except ____.sliced melon sprouts live shellfish poultry

Answer: