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SERVSAFE: MANAGER PRACTICE
TEST Exam | Questions & 100%
Correct Answers (Verified) | Latest
Update | Grade A+
What symptom requires a food handler to be excluded from the operation? A. stomach cramps B. sore throat C. jaundice D. coughing Correct Answer: C. jaundice What should staff do when receiving a delivery of food and supplies? A. stack the delivery neatly and inspect it within 12 hours B. visually inspect all food items C. inspect non-food items first D. store it immediately and inspect it later Correct Answer: B. visually inspect all food items
Single use gloves are not required when... A. cleaning stationary equipment B. handling cooked fooD C. the food handler has a latex sensitivity D. washing produce Correct Answer: D. Washing produce What must food handlers do when handling ready-to-eat food? A. use bare hands B. wear single-use gloves C. wear an apron D. sanitize their hands Correct Answer: B. wear single-use gloves What symptom can indicate a customer is having an allergic reaction? A. left arm pain B. wheezing or shortness of breath C. appetite loss D. Coughing blood Correct Answer: B. wheezing or shortness of breath
C. 145ºF
D. 125ºF
Correct Answer: A. 135ºF What should food handlers do after leaving and returning to the prep area? A. wash hands B. remove their aprons C. put on gloves D. apply hand antiseptic Correct Answer: A. wash hands What type of eggs must be used when preparing raw or undercooked dishes for high- risk populations? A. pooled B. pasteurized C. shelled D. hard-boiled Correct Answer: B. pasteurized What must an operation do before packaging fresh juice on-site for later sale?
A. obtain a variance B. hold produce at 41ºF (5ºC) or lower C. contact OSHA D. freeze the juice Correct Answer: A. obtain a variance A food handler has just finished storing a dry food delivery. Which step was done correctly? A. stored food underneath a stairwell B. stored food in an empty chemical container C. stored food 4 inches off the floor D. stored food away from the wall Correct Answer: D. stored food away from the wall What is the minimum internal temperature for a veal chop? A. 155ºF B. 135ºF C. 145ºF D. 165ºF Correct Answer: C. 145ºF
Correct Answer: A. cover the wound with an impermeable cover and wear a single- use glove What does the L stand for in the FDA's ALERT tool? Correct Answer: look Which item is a potential physical contaminant? Correct Answer: jewelry What factors influence the effectiveness of a chemical sanitizer? Correct Answer: Concentration, temperature, contact time, pH, and water hardness Bulk unpackaged food in self-service areas must be labeled when? A. The food supports pathogen growth B. the food is prepared on the premises C. the food is prepared at another unit of the same chain D. the manufacturer claims the food is healthy Correct Answer: D. the manufacturer claims the food is healthy Which food item has been associated with Salmonella Typhi? Correct Answer: Beverages
What organization requires a safety data sheet (SDS) to be included with hazardous chemicals? Correct Answer: Occupational Safety and Health Administrations What is the purpose of hand antiseptic? Correct Answer: Lower the number of pathogens on the skin Which organization includes inspecting food as one of its primary responsibilities? Correct Answer: U.S. Department of Agriculture How should an item that has been recalled by its manufacturer be stored in an operation? Correct Answer: Separately from food that will be served What should a food handler do with food after it is thawed in the microwave? Correct Answer: Cook it using conventional cooking equipment When must a food handler change gloves? Correct Answer: As soon as they become dirty or torn What temperature must stuffed lobster be cooked to? Correct Answer: 165ºF for 15 seconds
Correct Answer: Critical limit What is the first step in developing a HACCP plan? Correct Answer: Conduct a hazard analysis Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? Correct Answer: 24 hours What practice can help prevent allergic reactions? Correct Answer: Identifying ingredients for customers What information must be included on the label of food packaged on-site for retail sale? Correct Answer: list of ingredients When can glass thermometers be used? Correct Answer: When enclosed in a shatterproof casing Which item should be rejected? Correct Answer: Bags of organic cookies in torn packaging What should be done with a package of flour that is received with signs of dampness on the bag?
Correct Answer: reject the flour and return it to the supplier What information must be posted on a dishwasher? Correct Answer: correct settings A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11: a.m. By what time must the tuna salad be served or thrown out? Correct Answer: 3:00 p.m. What scenario can lead to pest infestation? Correct Answer: Storing recyclables in paper bags What rule for serving bread should food handlers practice? Correct Answer: do not re-serve uneaten bread Which process requires a variance from the regulatory authority? Correct Answer: sprouting seed or beans Parasites are commonly associated with what food? Correct Answer: wild game what is the first step of cleaning and sanitizing stationary equipment? Correct Answer: unplug the unit
A food handler is prepping a seafood dish on april 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? Correct Answer: April 8 What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale? Correct Answer: potential allergens What rule for serving condiments should be practiced? Correct Answer: serve condiments in original containers what temperature must cooked vegetables reach to be safely hot-held for service? Correct Answer: 135ºF Where should a food handler wash his or her hands after prepping food? Correct Answer: designated sink for handwashing A food handler has cooled a container of chili to 70ºF in 1 hour. How much time is left to cool the chili to 41ºF? Correct Answer: 5 hours What condition promotes the growth of bacteria?
Correct Answer: Food held between 70ºF and 125ºF How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? Correct Answer: 6 hours What should a server do when taking a food order from customers who have concerns about food allergies? Correct Answer: describe each item to customers who ask, including any "secret" ingredients The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? Correct Answer: corrective action what temperature should the water be for manual dishwashing? Correct Answer: must be at least 110ºF A local nursing home has a yearly barbecue for its residents. Which food item should not be served? Correct Answer: rare hamburgers
When transporting food off site, how should information such as a use by date and time be communicated to the off site staff? Correct Answer: labels on food What practice should be used to prevent seafood toxins from causing a foodborne illness? Correct Answer: purchasing food from approved, reputable suppliers
