SERVSAFE PRACTICE TEST 2024 MANAGER FOOD

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HANDLER 40 QUESTIONS ANSWERS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -26 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: what is the max number of days that ready to eat food prepared on-site can be stored if held at 41 f ?

Answer:

• days

Question 2: ciguatera toxin is commonly found in

Answer:

amberjack Question 3: what is the min internal cooking temperature for green beans that are hot held for service?

Answer:

135 f Question 4: what food item does the food and drug admin advise against offering on a children's menu

Answer:

rare burger

Question 5: what organization requires material safety data sheets?

Answer:

occupational safety and health administration

Question 6: parasites are commonly associated with

Answer:

seafood Question 7: what should food service operators do to prevent customer illness from shigella spp?

Answer:

control flies inside and outside operation Question 8: what is the min time an iodine sanitizer solution must be in contact with the object being sanitized?

Answer:

30 seconds Question 9: what haccp principle is being practiced when food handlers rewash melons that have surface dirt?

Answer:

corrective action

Question 10: what method should never be used to thaw food

Answer:

place the item on a prep counter Question 11: when can a food handler with a sore throat and a fever return to work with or around food?

Answer:

a written medical release is provided

Question 12: what is a basic characteristic of a virus?

Answer:

requires a living host to grow

Question 13: food held at 41 f or lower before being removed from refrigeration can be held without temperature control for up to how many hours

Answer:

• hours

Question 14: what type of thermocouple probe should be used to check the internal temperature of a beef roast?

Answer:

penetration Question 15: what is the purpose of setting critical limits in a HACCP (Hazard Analysis Critical Control Point) plan?

Answer:

to reduce hazards to safe levels Question 16: what should a food service operator do when responding to a foodborne-illness outbreak?

Answer:

segregate the product Question 17: in top to bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?

Answer:

lettuce, halibut, beef roast, ground chicken

Question 18: hot tcs food can held without temp control for a max of

Answer:

• hours

Question 19: tcs food reheated for hot holding must reach what temp

Answer:

165 f for 15 seconds

Question 20: what is the final step in cleaning and sanitizing a prep table?

Answer:

allowing the surface to air dry Question 21: if a food contact surface is in constant use, how often should it be cleaned and sanitized?

Answer:

every 4 hours Question 22: when partial cooking food to be finished later, what is the max cooking time allowed during initial cooking

Answer:

60 minutes Question 23: how should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?

Answer:

place thermometer stem into an opened container

Question 24: where should ground fish be stored in a cooler

Answer:

below pork roasts Question 25: what should food service operators do to prevent the spread of hep a

Answer:

exclude staff with jaundice from the operation Question 26: what is the min water temperature required when using hot water to sanitize objects?

Answer:

171 f