SERVSAFE MANAGERS SAMPLE QUESTIONS ANSWERS...

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EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -48 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Where must cloths used for wiping counters and equipment be stored

between use?

Answer:

In the wash/sanitation buckets only.Question 2: Reviewing deficiencies during regulatory inspections can help identify:

Answer:

points of weakness in an operation.Question 3: What is the FDA requirement for an offsite caterer who will be serving food without temperature controls?

Answer:

The FDA does not oversee offsite duties.Question 4: What is the correct order from top to bottom in which pans of raw food should be stored on three shelves inside a cooler?

Answer:

Poultry should be at the bottom, Ground Meat, Whole-Cut Meat, Fish, then Vegetables & Ready to Eat foods at the top.

Question 5: What is the best way to prevent the spread of viruses?

Answer:

Personal hygiene.

Question 6: A variance from the local health authority is required when...

Answer:

preparing food in very specific ways (smoking, curing, packaging fresh juice onsite).Question 7: A food handler is washing his or her hands when the PIC notices a lesion containing pus on one of the food handler's fingers. The PIC should ensure that the food handler...

Answer:

wears single-use gloves, and puts a plastic bandage on the wound.Question 8: After showing a food handler how to perform a task, the Person in Charge (PIC) knows the process is fully understood when the food handler...

Answer:

successfully performs the task on their own.

Question 9: Norovirus can be prevented by...

Answer:

frequent hand washing, exclusion of staff with vomiting or diarrhea from the operation, and buying shellfish from reputable suppliers.Question 10: egg salad sandwiches are served at an offsite location without temperature control. the sandwiches are removed from cold holding at 11 am. the temp of the egg salad is checked at 1 pm. and is found to be 55 F. at 3 pm, the egg salad has reached 65 F. at 4 pm, the egg salad has reached 71 F. at 5 pm, the egg salad has reached 80 F. at what time should the egg salad have been thrown out?

Answer:

At 3pm.

Question 11: Hand antiseptics may only be used if they...

Answer:

Comply with the code of Federal Regulations and FDA Standards.

Question 12: Which sink should be used to empty mop buckets and rinse cleaning tools and brushes?

Answer:

A Designated Sink in a kitchen/storage room.

Question 13: When should hand antiseptics be used in an operation?

Answer:

After handwashing, never in place of handwashing.

Question 14: Foodservice operations with self-inspection programs...

Answer:

view regulatory inspections as useful supplements to better protect their own food safety efforts.

Question 15: A cross-connection is a link between

Answer:

Safe and contaminated water.

Question 16: Food handlers with facial hair must

Answer:

wear a beard restraint.

Question 17: A food handler must remove what item before working with food?

Answer:

Jewelry, except for a plain wedding band.Question 18: Wastewater backs up into the kitchen. Who should be contacted after the regulatory authority suspends the permit to operate?

Answer:

Local Plumber.

Question 19: What precaution should a food handler take when cleaning up vomit?

Answer:

What document contains

Question 20: The only acceptable jewelry for a food handler is a...

Answer:

plain wedding band.

Question 21: Food contact surfaces may not be cleaned and sanitized with...

Answer:

glass cleaners, certain metal cleaners, and most bathroom cleaners.Question 22: Storing raw fish in ice that is continuously draining helps prevent which type of contamination?

Answer:

Biological Question 23: Shellstock tags must be retained for at least how many days after the last shellfish was used?

Answer:

90 Days Question 24: Cooked plant foods that are held in a steam table must be maintained at which temperature?

Answer:

135 degrees fahrenheit.Question 25: Where can chemicals that are used for cleaning and sanitizing be stored?

Answer:

In a storage area, away from food-contact surfaces.Question 26: Storing raw food requiring a higher cooking temperature below or away from food requiring a lower cooking temperature helps prevent which type of contamination?

• physical
• biological
• chemical
• intentional

Answer: