SERVSAFE MANAGER PRACTICE TEST QUESTIONS

PDF Download SERVSAFE MANAGER PRACTICE TEST QUESTIONS &

TIME/TEMP QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: What should you do if food shipments are not delivered at the correct temperatures?

Answer:

Reject the delivery

Question 2: When is it NOT safe to thaw frozen meat?

Answer:

Under hot running water.Question 3: Which of the following is NOT considered to be one of "The Big Eight" allergens?

Answer:

Onions Question 4: All items should be stored away from the walls & how many inches from the floor?

Answer:

• inches

Question 5: Why must ground meats be cooked to a higher temperature than whole cuts of meat?

Answer:

More pathogens reside on the outside of the meat and the grinding redistributes the pathogens throughout the meat.Question 6: How long can a hot-held TCS food remain in the "TEMP DANGER ZONE" BEFORE IT

MUST BE SERVED OR THROWN OUT?

Answer:

• hours

Question 7: Which government authority is responsible for writing the codes that regulate food service operations?

Answer:

State and local health departments

Question 8: The immersion probe thermometer is used for checking what?

Answer:

The temps. of liquids: soups, sauces, and frying oil.

Question 9: What is the first step when cleaning and sanitizing stationary equipment?

Answer:

Always unplug the equipment Question 10: What is the proper sequence to effectively sanitize dishwater, utensils, and equipment?

Answer:

Scrape, wash, rinse, sanitize, air dry

Question 11: Seafood should be cooked to what minimum internal temp.?

Answer:

145 F for 15 seconds

Question 12: Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness?

Answer:

Hep A Question 13: These conditions are necessary for the growth of bacteria: food, acidity, temperature, time, oxygen, and moisture. What term is often used for these conditions?

Answer:

FAT TOM

Question 14: Hand washing stations are required in which area?

Answer:

In food prep, service, and dishwashing areas.

Question 15: What is a commonly used chemical sanitizer?

Answer:

-Quats -Chlorine -Iodine Question 16: What is the best way to ensure the proper concentration of chemical sanitizers?

Answer:

use a test kit

Question 17: Which is NOT considered to be "cross-contamination"?

Answer:

Leaving foods in the temperature danger zone for too long.Question 18: If you will be holding a HOT food for service w/o temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be saved or thrown out?

Answer:

• hours

Question 19: Which unused items may be re-served to another customer?

Answer:

Prepackaged items like soup crackers.Question 20: A dishwashing machine should have the ability to measure which of the following?

Answer:

-water temp -water pressure -the concentration of cleaning and sanitizing agents

Question 21: What is the easiest and safest way to calibrate a thermometer?

Answer:

Adjusting the thermometer so that ice water shows a temp. of 32 F Question 22: How long can raw TCS food remain in the "Temp Danger Zone" before it must be served or thrown out?

Answer:

• hours

Question 23: What does ALERT stand for? And what food safety risk does it refer to?

Answer:

Assure Look Employees Reports Threat -The deliberate contamination of food Question 24: A commercially processed TCS food items is delivered to your establishment with a use-by date that is less than 7 days from the day of delivery. What should you do?

Answer:

clearly mark the package with the use by date Question 25: When is a foodservice operation able to hold or display TCS foods w/o temperature control?

Answer:

After receiving approval in advance by the regulatory authority