SERVSAFE MANAGER PRACTICE TEST 2

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SERVSAFE MANAGER PRACTICE TEST #2

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: all items should be store away from the walls and how many inches from the floor

Answer:

• inches

Question 2: An "immersion probe thermometer" is used for checking the temperature of what?

Answer:

the temperature of liquids such as soup, sauces, and frying oil Question 3: jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness?

Answer:

hepatitis A Question 4: the acronym ALERT stand for Assure, Look, Employee, Report, and Threat. what type of food safety risk does this refers to?

Answer:

the deliberate contamination of food

Question 5: what is the first step when cleaning and sanitizing stationary equipment?

Answer:

unplug the equipment

Question 6: which activity require a food handler to wear single-used gloves?

Answer:

handling ready to eat foods Question 7: which of the following is NOT considered an example of a "corrective action"?

Answer:

asking a customer whos is ordering an alcoholic beverage for ID

Question 8: which person is the most susceptible to foodborne illness?

Answer:

a 65-year-old man Question 9: which of the following would require obtaining a "variance" from your regulatory authority?

Answer:

offering live shellfish from a display tank Question 10: if you are packaging fish using a reduced-oxygen packaging method (ROP) the fish must include a label sating what?

Answer:

That is must remain frozen until used

Question 11: where is the best place to store cleaning tools and chemical?

Answer:

in an area that is used only for this purpose Question 12: hot TCS food needs to be cooled before storage. what is the maximum amount of time you should allow when bringing food down from 135 F to the storage temperature of 41 F or lower?

Answer:

• hours

Question 13: which of the following is NOT considered to be "cross-contamination"?

Answer:

leaving foods in the temperature danger zone for too long Question 14: how long can you safely store ready to eat TCS food in a cooler at a temperature of 41*F or lower

Answer:

• Days

Question 15: to effectively "heat sanitizer" equipment, it must be soaked for at least 30 seconds in hot water that is what minimum temperature?

Answer:

171*F Question 16: 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 17: what is the minimum internal temperature that raw fish, seafood, shellfish, and crustaceans should be cooked to for at least 15 second before serving?

Answer:

145*F Question 18: the "Temperature Danger Zone" refers to which range of temperatures?

Answer:

41 F-135 F Question 19: if a TCS food will be cold-held for service, what is the maximum temperature that this food could be held?

Answer:

41*F

Question 20: a faucet that supplies clean drinking water is fitted with a flexible hose to fill a mop bucket. a careless employee leave 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