SERVSAFE MANAGER PRACTICE TEST

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SERVSAFE MANAGER PRACTICE TEST

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When should a delivery be inspected?

Answer:

Immediately upon receiving the delivery Question 2: When heat sanitizing items, they must be submerged in water that is at least 171?F for at least...

Answer:

30 seconds

Question 3: Why should food handlers not wear false eyelashes?

Answer:

They can become a physical contaminant

Question 4: What can hand sinks be used for?

Answer:

Handwashing only Question 5: After taking a bite of their meal, a customer is developing hives, swollen lips, and shortness of breath. These are signs of what type of illness?

Answer:

An allergic reaction

Question 6: A manager notices that several nightly cleaning tasks are not being completed by the night crew. How should the issue be addressed?

Answer:

Assess the number of cleaning duties assigned to the shift to be sure they can be completed in the required time frame Question 7: A ready-to-eat pasta salad is taken out of the cooler at 2:00 pm and placed on an outdoor buffet. At what time should the salad be discarded?

Answer:

8:00 pm

Question 8: What is an accepted covering for an infected cut on the hand?

Answer:

A plastic Band-Aid under a single-use glove Question 9: Which food item does NOT need to be behind a sneeze guard or in a case in a self-service area?

Answer:

Whole, unpeeled bananas

Question 10: When catering, the service site should have....

Answer:

A safe water source for cooking and handwashing

Question 11: A running faucet below the rim of a sink is an example of...

Answer:

Cross-connection Question 12: 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 13: What is the best way to ensure that all cleaning tasks are being identified and performed regularly?

Answer:

Create a master cleaning schedule, and follow it

Question 14: What is the sanitizer concentration range for chlorine sanitizers?

Answer:

50-99 ppm

Question 15: Where should chemicals be stored in a food service operation?

Answer:

In a closet or shelving area away from food preparation areas Question 16: A package of frozen shrimp arrives with large ice crystals present on the outside of the food, and water damage on the box. What is this indicative of?

Answer:

The product has undergone thawing and re-freezing Question 17: What would be the minimum internal cooking temperature of a chopped salmon burger?

Answer:

155?F Question 18: 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 19: What is the best way to ensure proper personal hygiene in employees?

Answer:

Set up a staff dress code, put it in writing, and enforce it

Question 20: How quickly must food be cooled from 135?F to 70?F?

Answer:

• hours

Question 21: A chef wants to put a seared tuna dish on the menu. How can she best ensure a safe product for service?

Answer:

Order the tuna from an approved and reputable supplier Question 22: 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 23: Name the four (4) types of pathogens that can contaminate food and cause foodborne-illness.

Answer:

Bacteria, Viruses, Parasites, and Fungi

Question 24: How many days can properly prepared and stored TCS food be kept?

Answer:

• days

Question 25: 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 26: A PCO has completed a pesticides treatment on the facility. What documentation do you need from them regarding the chemicals used?

Answer:

An SDS Question 27: A customer calls to report that they contacted a foodborne-illness after they ate at your establishment. What information should you get from the customer?

Answer:

General contact information and a description of what food and drink the customer consumed