SERVSAFE MANAGER PRACTICE TEST 76 QA

PDF Download SERVSAFE MANAGER PRACTICE TEST 76 Q&A Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -76 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What information must be included on the label of a container of ready to eat TCS food prepped on site for retail sale?

• Potential allergens
• reheating instructions
• storage requirements
• quality of the food

Answer:

Potential allergens Question 2: what is the first step of cleaning and sanitizing stationary equipment?

• unplug the unit
• wash the equipment surface using hot water
• take off removable parts
• spray the surface with cleanser

Answer:

unplug the unit

Question 3: What temperature must cooked vegetables reach to be safely hot-held for service?

• 135 degree F
• 165 degree F
• 145 degree F
• 155 degree F

Answer:

135 degree F

Question 4: Parasites are commonly associated with what food?

• wild game
• mushrooms
• dairy products
• whole wheat

Answer:

wild game Question 5: What should a server do when taking a food order from customers who have concerns about food allergies?

• explain the symptoms of an allergic reaction to customers before they order
• describe each menu item to customers who ask, including any "secret" ingredients
• when customers arrive, tell them the food may cause allergic reactions.
• tell customers with food allergies they will not be able to receive service

Answer:

describe each menu item to customers who ask, including any "secret" ingredients

Question 6: when can glass thermometers be used?

• when hanging in a cooler
• when enclosed in a shatterproof casing
• when checking liquids
• when candy is being made

Answer:

when enclosed in a shatterproof casing

Question 7: what must food handlers do when handling ready to eat food?

• use bare hands
• wear single use gloves
• wear an apron
• sanitize their hands

Answer:

wear single use gloves

Question 8: what temperature should the water be for manual dishwashing?

• must be at least 90 degree F
• must be at least 110 degree F
• Must be at least 100 degree F
• must be at least 70 degree F

Answer:

must be at least 110 degree F

Question 9: what rule for serving bread should food handlers practice?

• recycle unused, uncovered butter for use in other food items
• clean and sanitize bread baskets between each customer

• reheat uneaten bread before serving to other customers
• do not re-serve uneaten bread

Answer:

do not re-serve uneaten bread

Question 10: Which item should be rejected?

• bottled milk at 41 degree F
• Bags of organic cookies in torn packaging
• live oysters at 50 degree F
• shell eggs at an air temperature of 45 degree F

Answer:

Bags of organic cookies in torn packaging

Question 11: what should a food handler do to make gloves easier to put on?

• select the correct size gloves
• sprinkle flour in the gloves
• blow into gloves
• roll the gloves up

Answer:

select the correct size gloves Question 12: what information must be included on the label of food packaged on site for retail sale?

• list of ingredients
• pack date
• serving size
• storage guidelines

Answer: