SERVSAFE MANAGER PRACTICE TEST UNION TEST PREP

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SERVSAFE MANAGER PRACTICE TEST (UNION TEST PREP)

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: All of these are signs that a food may be unsafe

except ____ .

Answer:

a carton that was delivered after business hours Question 2: You receive a shipment of cold foods and notice the storage temperature is 45° F.This would be a problem for all of these foods except ____ .

Answer:

live shellfish

Question 3: What would be an

inappropriate item to feature on a children's menu?

Answer:

salmon sushi - The FDA recommends that children's menus do not offer items that contain raw or undercooked meat, seafood, or eggs. Sushi typically contains raw seafood, so it would not be a good choice for a children's menu item.

Question 4: One of the responsibilities of Public Health Services (PHS) is to

____ .

Answer:

review and approve food safety plans

Question 5: Which of the following

best represents a TCS food?

Answer:

baked potatoes on the counter Question 6: For an illness to be considered a "foodborne outbreak," how many people must be affected after eating the same food?

Answer:

2 Question 7: A customer orders a muffin with their coffee. Which of the following is not an acceptable way to handle the muffin?

Answer:

quickly with bare hands only near the muffin paper Question 8: While everyone is at risk for foodborne illnesses given the right circumstances, a few populations are more susceptible. Who of these is least likely to contract a foodborne illness?

Answer:

a clinically obese 30 year old

Question 9: Which of these is

incorrect regarding thermometers and food safety?

Answer:

Infrared thermometers are the most accurate choice for both surface and internal temperatures.

Question 10: Which of these is

not a necessary item at a hand washing station?

Answer:

a mirror to check uniforms

Question 11: What is the

first thing you should do when notified by a customer of a foodborne illness?

Answer:

Collect their contact information, food eaten, and symptoms.

Question 12: What type of thermometer would be

best to check the internal cooking temperature of a pork roast?

Answer:

bimetallic stemmed - Bimetallic stemmed thermometers are the best for monitoring food and internal cooking temperatures due to the dimple sensor in the stem. Infrared gauges surface temperatures, maximum registering thermometers are found in equipment like dish machines, and surface probes are used to check the temperature of surface cooking equipment like griddles.

Question 13: At what range

within the Temperature Danger Zone (TDZ) do pathogens grow even more rapidly if foods spend too much time in or around the range?

Answer:

70°F to 125°F

Question 14: What is the second sink in a three-compartment sink used for?

Answer:

rinsing - A three-compartment sink is typically used for manual dishwashing in commercial settings and follows a specific sequence to ensure dishes are properly cleaned and sanitized. The process in a

three-compartment sink is:

Washing - The first sink is filled with soapy water where dishes are scrubbed to remove food particles and grease.Rinsing - The second sink is filled with clean water. Dishes are rinsed here to remove soap and any remaining debris.Sanitizing - The third sink contains a sanitizing solution, which ensures that any remaining bacteria or pathogens are killed.

Question 15: Hot water used for sanitizing in a 3-compartment sink must be at least

Answer:

171°F - When using a 3-compartment sink, the water used for sanitizing must be at least 171°F to be effective, and items must be submerged for at least 30 seconds. Temperature requirements are different for automatic dishwashing machines.

Question 16: Which of the following is

not a potential source of chemical contamination?

Answer:

toxins in fish -

Explanation:

Toxins, such as histamine, occur when foods are time-temperature abused. This is biological contamination .

Question 17: Bacteria is

most likely to thrive in which type of environment?

Answer:

moist Question 18: When contacting your local regulatory authority after a reported foodborne illness, you should ____ .

Answer:

give them your temperature logs

Explanation:

Local regulatory authorities investigate foodborne illness cases and should be contacted. You should give them any documentation you have on the reported illness, including temperature logs.Question 19: A guest finds an adhesive bandage in his food. What type of contamination would this be considered?

Answer:

physical