SERVSAFE MANAGER PRACTICE TEST EXAM QUESTIONS

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SERVSAFE MANAGER PRACTICE TEST EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When washing hands properly, which other body part must also be cleaned?

Answer:

Exposed parts of forearms Question 2: Under what circumstances can a warewashing sink be used to wash produce?

Answer:

It is cleaned and sanitized before and after washing the produce Question 3: To make cleaning easier, what should be done where floors and walls meet?

Answer:

Coved Question 4: Why should air curtains be installed at the delivery entrance of an operation?

Answer:

To deny pest access.Question 5: What should a deli clerk do before preparing a sandwich for a customer?

Answer:

Wash hands and put on disposable gloves.

Question 6: What is cross contact?

Answer:

Transfer of allergens to food Question 7: Using coated or shatter-resistant light bulbs is a way of preventing which type of contamination?

Answer:

Physical Question 8: How can an operation reduce the likelihood of biological contamination?

Answer:

By purchasing seafood from approved, reputable sources

Question 9: What must an operation do when a food recall occurs?

Answer:

Discontinue use of the item.

Question 10: Why should training documentation reports be kept?

Answer:

To verify that training has been completed.

Question 11: What are the storage temperature requirements for TCS foods?

Answer:

41 F or lower or 135 F or higher

Question 12: What is a virus of particular concern to food safety?

Answer:

Norovirus.

Question 13: What must outside garbage containers be?

Answer:

Sealed with tight-fitting lids

Question 14: What type of contaminant is a cherry pit in a slice of pie?

Answer:

Physical Question 15: Who should be contacted after the regulatory authority suspends the permit to operate due to wastewater backup in the kitchen?

Answer:

Licensed plumber.Question 16: How many days can ready-to-eat TCS foods be stored if held at 41 F or lower?

Answer:

• days

Question 17: What illness caused by a pathogen must be reported to the regulatory authority?

Answer:

Norovirus.Question 18: Which food would be safe to serve to a highly susceptible population?

Answer:

Chocolate sauce Question 19: Which of the following is evidence of deliberate tampering of food?

Answer:

Protective seal or wrapper is missing from a food container

Question 20: What is the purpose of using sinks correctly?

Answer:

Prevent cross contamination

Question 21: When is a consumer advisory required?

Answer:

When serving cooked to order hamburgers

Question 22: What is the minimum temperature hot water in a handwashing sink must reach?

Answer:

100°F.

Question 23: When is a food considered adulterated?

Answer:

When it is held under unsanitary conditions

Question 24: What are examples of live shellfish?

Answer:

Oysters, mussels, clams, scallops Question 25: What must an operation do to offer take-out meals produced using the reduced-oxygen packaging (ROP) method?

Answer:

Create a HACCP plan

Question 26: What is the correct response to a sewage backflow in an operation?

Answer:

Close the operation immediately Question 27: What procedure would help protect food from contamination by food handlers and customers?

Answer:

Installing sneeze guards above the salad bar.Question 28: What is an example of monitoring to determine if a critical limit is met?

Answer:

Measuring the temperature of poultry during cooking.Question 29: What is the temperature requirement for hot TCS foods upon receiving?

Answer:

135 F or higher