SERVSAFE MANAGERS TEST

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SERVSAFE MANAGERS TEST

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -76 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: D. washing produce

Answer:

What must food handlers do when handling ready-to-eat food?

• Use bare hands

• Wear single-use-gloves

• Wear an apron

• Sanitize their hands

Question 2: D. Correct handwashing

Answer:

What must a food handler with an infected hand wound do to work safely with food?

• Cover the would with an impermeable cover an wear a single use glove

• Apply hand sanitizer to the wound

• Avoid working with raw food until the wound is completely dry

• Place a bandage on the wound

Question 3: D. Storing recyclables in paper bags

Answer:

What rule for serving bread should food handlers practice?

• Recycle unused, uncovered butter for use in other food items

• Clean and sanitize bread baskets between each customer

• Reheat uneaten bread before serving to other customers

• Do not re-serve uneaten bread

Question 4: A. 135°F (57°C)

Answer:

What should food handlers do after leaving and returning to the prep area?

• Wash hands

• Remove their aprons

• Put on gloves

• Apply hand antiseptic

Question 5: D. does not make a claim about health or nutrient content

Answer:

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

A. 135°F (57°C)

B. 115°F (46°C)

C. 145°F (62°C)

D. 125°F (51°C)

Question 6: D. When approved by the regulatory authority

Answer:

When can raw, unpackaged meat be offered for self-service?

• When the meat is frozen

• When the meat is high quality

• At organic food stands

• At Mongolian barbeques

Question 7: A. Potential allergens

Answer:

What rule for serving condiments should be practiced?

• Serve condiments in original containers

• Serve condiments in antimicrobial containers

• Combine bowls of leftover condiments with fresh ones

• Serve bottle condiments that remain open between uses

Question 8: C. At least 180°F (82°C)

Answer:

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

• Do not work with food

• Go home

• Only bus tables

• Clean the restroom after each use

Question 9: C. Concentration, temperature, contact time, pH, and water hardness

Answer:

Bulk unpackaged food in self-service areas must be labeled when?

• the food supports pathogen growth

• the food is prepared on the premises

• the food is prepared at another unit of the same chain

• the manufacturer claims the food is healthy

Question 10: A. Temperature may vary in the food

Answer:

The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F (74°C). What HACCP principle is addressed by cooking the duct breast to 165°F (74°C)?

• Critical limit

• Hazard Analysis

• Verification

• Monitoring

Question 11: D. Clean and sanitize the utensils

Answer:

In a self-service area, bulk unpackaged food does not need a label if the product?

• has been prepared at a vendor's processing plant

• makes a claim about health or nutrient content

• has been prepared at an unregulated processing plant

• does not make a claim about health or nutrient content

Question 12: A. Their immune systems are compromised

Answer:

What is the minimum internal cooking temperature for chicken breast?

• 165°F (74°C) for 15 seconds.

• 155°F (68°C) for 15 seconds.

• 135°F (57°C) for 4 minutes.

• 145°F (63°C) for 4 minutes.