SERVSAFE MANAGMENT EXAM QUESTIONS

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SERVSAFE MANAGMENT EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: biological

Answer:

Which contaminant poses the greatest foodborne illness risk?

Question 2: Soybeans

Answer:

What item is a major food allergen?

Question 3: The concentration of a solution

Answer:

What is ppm?

Question 4: Plain metal ring

Answer:

Which item may be worn by a food handler?

Question 5: Every 4 hours

Answer:

If it is used frequently, a milkshake mixer must be cleaned and sanitized at least every how many hours?

Question 6: Wear personal protective equipment

Answer:

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

Question 7: A piece of wood found in a customer's salad

Answer:

Which of the following is an example of a physical contaminate?

Question 8: Put on single use disposable gloves

Answer:

What final step should a food handler follow before preparing ready-to-eat foods?

Question 9: avoid time-temperature abuse

Answer:

The Person in Charge (PIC) assigns a cook to monitor and record temperatures on the steam table in order to

Question 10: Delimer

Answer:

Which cleaning agent would BEST remove mineral buildup on a steam table?

Question 11: Check the master cleaning schedule

Answer:

A food worker is not sure when the dry storage area needs to be cleaned. What can be done to find out when to clean it?

Question 12: In a closet or room away from food prep areas

Answer:

Where should employee coats and backpacks be stored?

Question 13: symptom-free for at least 24 hours

Answer:

Food handlers with vomiting or diarrhea should be excluded from the operation until they are

Question 14: protect the food supply from intentional harm

Answer:

A food defense system is designed to

Question 15: clean laundry bag

Answer:

At the end of a shift, food handlers should place soiled aprons in a

Question 16: 41?F

Answer:

Cold TCS food should be received at or under ________.

Question 17: Washing hands correctly

Answer:

Which is the most effective way to prevent the transmission of a disease caused by norovirus?

Question 18: Washing their hands after using the restroom

Answer:

How can a food handler reduce or eliminate the risk of food contamination?

Question 19: 100°F (38°C)

Answer:

According to the FDA Food Code, what is the minimum temperature for water used at a handwashing sink?

Question 20: Inform the local and regional CDC

Answer:

A food handler is diagnosed with a disease caused by enterohemorrhagic and shiga toxin-producing

• coli. Which action is required?

Question 21: 15 seconds

Answer:

An object must be immersed in quaternary ammonium for at least how many seconds to be considered sanitized?

Question 22: Provide written procedures, prepared in advance, made available upon request to authorities.

Answer:

What is the Food and Drug Administration (FDA) requirement for an off-site caterer who will be serving food without temperature controls?

Question 23: milk

Answer:

Which is a common food allergen?

Question 24: Shellstock identification tags

Answer:

Which of the following documents MUST be kept on file for 90 days after the last product has been sold?

Question 25: 70°F

Answer:

Room temperature canned chickpeas are opened and placed on a salad bar. To use time as a food safety control, the maximum temperature that the chickpeas can reach is

Question 26: To prevent time-temp abuse

Answer:

Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler?

Question 27: remove food residue

Answer:

A detergent MUST be able to

Question 28: Create a HACCP plan

Answer:

An operation will offer take-out meals produced using the reduced-oxygen packaging (ROP) method to its customers. In order to do this, what must the operation do?