ServSafe Manager Practice Tests Questions With Verified Answers By Expert Graded A+
What can hand sinks be used for? - Answer Hand washing
... [Show More] only.
When heat sanitizing items, they must be submerged in water that is at least 171 degrees Fahrenheit for at least... - Answer 30 seconds.
Name the four types of pathogens that can contaminate food and cause food borne illness: - Answer Bacteria, Viruses, Parasites, and Fungi.
You see an employee preparing food directly after cleaning the grease trap. What corrective action should be taken? - Answer Dispose of any potentially contaminated food, and instruct the employee on proper hand washing procedure immediately.
Why should food handlers not wear false eyelashes? - Answer They can become a physical contaminant.
Cold TCS food should be received at or under... - Answer 41 degrees Fahrenheit.
A ready-to-eat pasta salad is taken out of the cooler at 2:00pm and placed on an outdoor buffet. At what time should the salad be discarded? - Answer 8:00pm.
What would be classified as an imminent health hazard? - Answer A broken water main in the facility.
Cooler and freezer thermometers should be accurate to within: - Answer +- 3 degrees Fahrenheit.
A running faucet below the rim of a sink is an example of: - Answer Cross-connection.
What is the sanitizer concentration range for chlorine sanitizers? - Answer 50-99 ppm.
The final sanitizing rinse of a high-temperature dishwasher must be at least - Answer 180 degrees Fahrenheit.
A chef wants to put a seared tuna dish on the menu. How can she best ensure a safe product for service? - Answer Order the tuna from an approved and reputable supplier.
One of the FDA-recommended food safety responsibilities of a manager is: - Answer Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored.
How can a food handler reduce or eliminate the risk of food contamination? - Answer Washing their hands after using the restroom.
How long should hands and arms be scrubbed during hand washing? - Answer 20-25 seconds.
Ready-to-eat food should NEVER be handled with bare hands in what situation? - Answer When food is being served to a high-risk population, like children or the elderly.
When should a delivery be inspected? - Answer Immediately upon receiving the delivery.
Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler? - Answer To prevent time-temp abuse.
It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup? - Answer Discard the soup, heat a new batch to 135 degrees Fahrenheit and place it in a working steam table.
Performing procedural checks every shift to identify problems, and comparing and analyzing temperature logs each week are examples of which principle in the HAACP system? - Answer Principle 6 - Verifying that the system works.
Which of the following is an example of a physical contaminate? - Answer A piece of wood found in a customer's salad.
What is an accepted covering for an infected cut on the hand? - Answer A plastic Band-Aid under a single-use glove.
Where should employee coats and backpacks be stored? - Answer In a closet or room away from food prep areas.
A package of frozen shrimp arrives with large ice crystals present on the outside of the food, and water damage on the box. What is this indicative of? - Answer The product has undergone thawing and re-freezing.
What would be the minimum internal cooking temperature of a chopped salmon burger? - Answer 155 degrees Fahrenheit.
Which food item does NOT need to be behind a sneeze guard or in a case in a self-service area? - Answer Whole, unpeeled bananas.
A customer calls to report that they contacted a food borne illness after they ate at your establishment. What information should you get from the customer? - Answer General contact information and a description of what food and drink the customer consumed.
Where should recycling containers be located? - Answer Outside, next to the trash cans. [Show Less]