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ServSafe Manager 2024-
Questions with Accurate Answers
/tabletop food service equipment raised on legs must maintain a minimum clearance between the equipment base and the tabletop of correct answer 4 inches A chef uses bleach to sanitize a countertop and then immediately prepares a salad on the same surface. This practice could lead to correct answer Chemical contamination Adding food coloring to ground beef to make it look fresher is correct answer Prohibited by the regulatory authroity Cooked vegetables should be correct answer Maintained at 135 degrees or higher Cross-contamination can be best prevented by correct answer Using seperate cutting boards for raw meat and vegetables During a health inspection, inspectors primarily focus on what aspect of the restaurant? correct answer Food safety practices Failure to follow local food safety regulations can result in correct answer Fines or closure of the restaurant Floor coving is utilized to correct answer Soften sharp angles on floors tat are difficult to clean Food contamination is most likely to occur when food handlers correct answer Chew tobacco Food handlers are premitted to wear fingernail polish or artificial nails when they correct answer Use intact, well-maintained gloves
Food handlers should avoid which action to maintain person hygeine? correct answer Eating over prep areas Food that ha snot been accurately represented must be correct answer Discarded Freezing food maintaines its safety because correct answer Ut inhibits the growth of pathogens Fresh beed must be received at or below which temperature? correct answer 41 degrees Fresh fruits and vegetables should be washed correct answer Before cutting Game animals received for sale in an operation should correct answer Be commercially raised for food purposes How can cross-contamination be prevented between raw and cooked foods in a commercial kitchen correct answer Use seperate, color-coded cutting boards and utensils How often should food handlers chnage their gloves correct answer Whenever they are torn and when beginning a new task How often should food-contact surfaces be cleaned and sanitized? correct answer Before each use and after handling different food types How often should you check the temperatures of hot and col held foods> correct answer Every 2 hours How should a large pot of chili be cooked to meet food safety standards? correct answer Divide into smaller containers and place in an ice-water bath Identify the TCS food correct answer Alfalfa sprouts
Wat behavior is not acceptable for food handlers? correct answer Chewing gum while cooking, smoking in designated areas, tasting food with the same spoon used for serving What agency is tasked with insoecting meat, poultry, eggs, fruit, and vegetables transported across state lines? correct answer USDA What defines a Critical Control Point (CCP) in a kitchen? correct answer A step were control can be applied to prevent or eliminate a food safety hazard What does the FIFO system entail? correct answer First in first out; stock is roatated so older items are sold first What is a common physical contaminant in food? correct answer Glass pieces What is an essential practice when storing frozen foods? correct answer Storing them at or below 0 degrees What is an example of inappropriate work attire in a kitchen? correct answer Jewelry like rings and bracelets What is minimum internal cooking temperature for poultry? correct answer 165 degrees What is not a requirement in a personal health policy for food handlers? correct answer Regular medical check-ups What is the best way to prepare for a health inspection? correct answer Maintain daily sanitation and safety logs What is the correct order of steps for effectively sanitizing a kitchen surface? correct answer Wash, rinse, sanitize What is the first step in proper handwashing? correct answer Wet hands and arms
What is the ideal temperature range for refrigerated storage to ensure food safety? correct answer 32 to 41 degrees What is the minimum internal cooking temperature for raw eggs that are prepared for immediate service? correct answer 145 degrees What is the minimum internal temperature to which gravy should be reheated in a microwave correct answer 165 degrees What is the minimum internal temperature to which ground beef should be cooked? correct answer 155 degrees What is the minimum internal temperature to which previously hot-held, cooked food must be reheated for at least 15 seconds? correct answer 165 degrees What is the most effective way to prevent viral foodborne diseases correct answer Frequent handwashing What is the primary purpose of the Hazard Analysis and Critical Control Points system? correct answer To prevent food safety hazards from occuring What is the primary reason for using a food thermometer? correct answer To ensure food reach internal temperatures What is the recommended way to calibrate a thermometer? correct answer In an ice slurry What is the role of the HACCP team in development an effictive HACCP plan? correct answer To identify critical points and establish critical limits What is the safe temperature for holding hot foods? correct answer At or above 135 degrees
Which allergenic contaminant is legally required to be indentified on food labels due to common severe reactions? correct answer Peanuts Which condition promotes the growth of bacteria correct answer Temperature between 41 and 135 degrees Which food is most vulnerable to time-temperature abuse? correct answer Raw chicken breats Which food was cooled properly? correct answer Cooked poultry that cooled from 135 to 70 within 2 hours and from 70 to 41 within an additional 4 hours Which item is permissible for a food handler to wear on their hjands or arms? correct answer Plain metal band ring Which layout feature is most important in a storag facility to prevent food contamination? correct answer Shelves at least six inches off the floor Which method is NOT recommended for cooling food safely? correct answer Storing food in deep containers Which of the following is most likely to be contaminated with the virus that causes Hepatitis A? correct answer Raw oysters on the half shell Which of the following is not one of the seven principles of HACCP? correct answer Personl hygeine training Which organism is a mold that can produce mycotoxins in improperly stored food? correct answer Aspergillus Which organization is primarly responsible for the inspection and compliance of meat, poultry, and eggs in the US? correct answer USDA
Which pathogen is classified as a parisite commonly associated with undercooked pork? correct answer Trichinella Which policy best supports food safety culture in a restaurant? correct answer Requiring sick staff to report their condition and stay home Which practice best helps to manage allergenic contaminants in food service? correct answer Clearly labeling dishes that contain common allergens Which practice reduces the risk of cross contamination in a kitchen? correct answer Keeing raw oultry in a seperate, designated refrigerator bin Which practice reduces the risk of cross-contamination? correct answer Using seperate cutting boards for raw meat and vegetables Which step is essential when developing an effective HACCP plam? correct answer Confucting a hazard analysis to identify potential hazards that could occur Which thermometer is best suited for checking thin foods like hamburger patties? correct answer Thermocouple Why is it important to comply with local, state, and federal food safety regulations? correct answer To ensure public safety and avoid the potential for foodborne illness Why is it important to serve food as safe temperatures? correct answer Prevents foodborne illness Why is person hygeine important in food service? correct answer It prevents the contamination of food, the spread of illness, is mandated by food and safety regulations, andhelps in maintaining a professional appearance Why is proper ventilation crucial in a food storage facility? correct answer It helps control the temperature and huminity
