SERVSAFE MANAGER PRACTICE TEST 1

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SERVSAFE MANAGER PRACTICE TEST 1

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

-Format: Multiple-choice / Flashcard

Question 1: When heat sanitizing items, they must be submerged in water that is at least

171?F for at least ______:

Answer:

30 seconds Question 2: It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup?

Answer:

Discard the soup, heat a new batch to 135?F and place it in a working steam table.Question 3: How can a food handler reduce or eliminate the risk of food contamination?

Answer:

Washing their hands after using the restroom.Question 4: Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler?

Answer:

To prevent time-temp abuse.

Question 5: What can hand sinks be used for?

Answer:

Handwashing only.Question 6: Performing procedural checks every shift to identify problems, and comparing and analyzing temperature logs each week are examples of which principle in the HAACP system?

Answer:

Principle 6 - Verifying that the system works.Question 7: One of the FDA-recommended food safety responsibilities of a manager is:

Answer:

Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored.Question 8: Ready-to-eat food should NEVER be handled with bare hands in what situation?

Answer:

When food is being served to a high-risk population, like children or the elderly.

Question 9: How long should hands and arms be scrubbed during handwashing?

Answer:

10-15 seconds

Question 10: When should a delivery be inspected?

Answer:

Immediately upon receiving the delivery.