SERVSAFE MANAGER TEST

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SERVSAFE MANAGER TEST

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

-Format: Multiple-choice / Flashcard

Question 1: Sinks must be used for their intended purpose to prevent (blank blank)

Answer:

Cross contamination

Question 2: Equipment must be cleaned and sanitized (blank) day

Answer:

Every

Question 3: Uncovered (blank) can spread viruses

Answer:

Cuts

Question 4: Floors in food prep areas must be (blank) regularly

Answer:

Cleaned Question 5: You may serve prepared foods for a total of (blank) days, including the day it was prepared

Answer:

7

Question 6: Handwashing is required in between changing (blank) when prepping raw meat, then ready to eat foods

Answer:

Gloves

Question 7: (Blank blank) Is commonly associated with

• coli

Answer:

Ground beef Question 8: The FDA food code is a (blank) document for state and local authorities

Answer:

Guidance

Question 9: Before cleaning a meat slicer (Blank) it

Answer:

Unplug

Question 10: The (blank) sink should be used to clean garbage containers

Answer:

Service Question 11: The acronym (blank) is used regarding intentional food contamination

Answer:

A.L.E.R.T

Question 12: The purpose of serving utensils is to keep food handlers bare hands off the (blank)

Answer:

Food Question 13: When new food handlers are learning, it is important for the manager to provide (blank)

Answer:

Feedback

Question 14: In between uses, sanitizing solution should be stored (blank) the service sink

Answer:

Under

Question 15: Chlorine sanitizer works at (blank-blank) ppm

Answer:

100-75

Question 16: Preset utensils can be wrapped in a (blank)

Answer:

Napkin Question 17: You should wash your hands after (Blank) hands with someone and replenishing the salad bar

Answer:

Shaking Question 18: When washing hands, scrub vigorously for (blank-blank) seconds then dry with a single use towel

Answer:

10-15 Question 19: It is a food safety hazard to smoke in food storage and prep areas because (blank) can get in the food

Answer:

Saliva Question 20: To prepare meals in reduced oxygen packaging, you will need a (blank)

Answer:

Variance Question 21: A bimetallic stem (blank) should be easy to read with numbered markings

Answer:

Thermometer

Question 22: Pasta salad should be labeled with the date it should be (blank)

Answer:

Discarded

Question 23: Always (blank) stationary equipment before cleaning

Answer:

Unplug Question 24: In some jurisdictions, you are allowed to drink (blank) in a covered container with a straw

Answer:

Beverages Question 25: To avoid pests, (Blank) should be stored in clean, pest proof containers

Answer:

Food Question 26: (Blank) containers should be leak proof, waterproof and easy to clean

Answer:

Garbage

Question 27: Vomit in a food service area can spread (blank)

Answer:

Norovirus Question 28: A (Blank Blank) delivery is for suppliers that are exempt from regular receiving procedures.

Answer:

Key drop Question 29: A (blank blank) occurs when drinkable water is contaminated with non-drinkable water

Answer:

Cross connection