SERVSAFE MANAGER STUDY EXAM QUESTIONS

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SERVSAFE MANAGER STUDY EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -70 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Raw ground pork is being stored in a cooler with raw fish, raw steak, raw crab cakes and raw poultry. The raw ground pork should be placed above the

Answer:

poultry Question 2: The presence of metal shavings in a can of tomatoes is considered which type of contamination?

Answer:

Physical

Question 3: Correctly freezing the fish will help prevent

Answer:

parasites Question 4: To ensure that the sanitizing solution for a food prep surface will work correctly, a good handler should

Answer:

Use a test kit to check it's concentration

Question 5: Which food is safe to eat if cooked to a minimum internal temperature of 145 degrees for at least 15 seconds?

Answer:

Baked fish

Question 6: When thawing meat, it must kept cold in order to

Answer:

Minimize the growth of bacteria

Question 7: TCS food prepare on site may be held at 41 degrees F (5 degrees

• or lower for a maximum of how many days

Answer:

7

Question 8: Parasites are associated with which food?

Answer:

Seafood Question 9: All ready-to-eat TCS food prepared on site should be labeled if it is going to be held for longer than how many hours?

Answer:

24 Hours Question 10: One way a manager can verify that the HACCP system is working is to

Answer:

monitor critical limits Question 11: Determining where hazards can occur in the flow of food, identifying potential food hazard, and grouping food by how it is processed in an operation are all important elements of

Answer:

Conducting a hazard analysis Question 12: Food handlers can dry their hands with a single-use disposable towel or a

Answer:

Cool fan in the kictchen

Question 13: Which federal agency issues the Model Food Code?

Answer:

Food and Drug Administration

Question 14: How can an operation assist customer with food allergies?

Answer:

Designate a manager to answer all allergy- related questions from customers.Question 15: When briefing the food handlers responsible for serving at an off-site catered event, they should be made aware of the ingredients in each item served so that they will be able to?

Answer:

Answer questions posed by patrons with food allergies Question 16: Which is the correct way to measure the temperature of milk that is delivered in a soft bulk package?

Answer:

Fold the package around the thermometer probe Question 17: Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds?

Answer:

145 F (63 C) Question 18: Using hard water when preparing a sanitizing solution will cause the sanitizer to be

Answer:

less effective

Question 19: Which activity helps to prevent food contamination?

Answer:

Washing hands correctly after handling the garbage

Question 20: Larger ice crystals on a frozen food item indicate that the food has undergone

Answer:

Time- temperature abuse Question 21: Equipment approved for use in the prep area should have a seal of approval from which of the following?

Answer:

NSF

Question 22: Which physical contaminat could could be associated with salmon?

Answer:

Fish bone

Question 23: During which phase in an operation does food safety control begin?

Answer:

Purchasing

Question 24: Which is an example of "sanitizing"?

Answer:

Spraying a solution of quat on slicer parts after washing Question 25: Which action is effective in preventing the transmission of food borne viruses and bacteria?

Answer:

Correct hand washing procedures Question 26: A food handler replaces the sanitizing solution in the prep area. The food handler should store the new sanitizer on

Answer:

The floor next to the prep table

Question 27: Serving utensils are used when serving food in order to

Answer:

Keep the food handler's bare hands off the food