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ServSafe Manager Exam Questions
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A food handler comes to work with diarrhea. What should the manager tell the food handler to do? correct answer Go home A food handler has cooled a container of chili to 70°F in 1 hour. How much time is left to cool the chili to 41°F? correct answer 5 hours A food handler has just finished storing a dry food delivery. Which step was done correctly? A. Stored food away from wall. B. Stored food 4 inches off the floor. C. Stored food underneath a stairwell. D. Stored food in an empty chemical container. correct answer Stored food away from wall 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 A local nursing home has a yearly barbecue for its residents. Which food item should not be served? A. Deviled eggs. B. Potato salad. C. Raw carrots. D. Rare hamburgers. correct answer D. Rare Hamburgers A tuna salad is removed from the cooler at 9:00 am and put out for a buffet at 11:00 am. By what time must the tuna salad be served or thrown out? correct answer 3:00 pm
A.L.E.R.T. correct answer Assure Look Employees Reports Threat Bioligical contaminants correct answer Bacteria Viruses Parasites Fungi Bulk unpackaged food in self-service areas must be labeled when correct answer The manufacturer claims the food is healthy Chemical contaminants correct answer Cleaners Sanitizers Polishes Cold food can be held if ... correct answer It was held at 41°F or lower Common food allergens: correct answer Milk Eggs Fish Shellfish Wheat Soy Peanuts Tree Nuts
Poor personal hygiene Poor cleaning and sanitizing How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? correct answer 6 hours How should an item that has been recalled by its manufacturer be stored in an operation? correct answer Separated from food that will be served How should chemicals be stored? correct answer Away from food prep areas How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strenght? correct answer Use a test kit to check the sanitizers concentration when mixing it How to clean and sanitize? correct answer 1. Scrape food bits from the surface
- Wash
- Rinse 4.Sanitize
- Allow to air dry In a self-service area, bulk unpackaged food does not need a label if the product? correct answer Does not make a claim about health or nutrient content Injected meat correct answer 155 Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? correct answer 3:00 pm Methods for cooling food? correct answer 1. Place in ice water bath
- Stir it with an ice paddle
- Place it in a blast chiller Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? A. Pancakes. B. Soft boiled eggs. C. Corned beef hash. D. Mayonnaise. correct answer Soft boiled eggs Parasites are commonly associated with what food? correct answer Wild game Physical contaminants correct answer Metal shavings Staples Bandages Glass Dirt Natural objects Pork, beef, veal and lamb correct answer 145 for 4 minutes Ready-to-eat TCS food prepped in-house must be date marked if its held for more than how many hours? correct answer 24 hours Seafood correct answer 145 for 15 seconds Setting up a three compartment sink: correct answer 1. Clean and sanitize each sink.
- Fill the first sink with detergent and water at 110°F.
- Fill the second sink with clean water.
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 The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F. What HACCP principle is addressed by cooking the duck breast to 165°F? correct answer Critical limit Top 5 risk factors of foodborne illness correct answer 1. Purchasing food from unsafe sources.
- Failing to cook food correctly.
- Holding food at incorrect temperatures.
- Using contaminated equipment.
- Practicing poor personal hygiene What are 2 major viruses that can cause foodborne illnesses? correct answer Hepatitis A & Norovirus What are 3 government agencies that deal with food? correct answer 1. USDA
- FDA
- CDC What are 3 rules of pest prevention? correct answer 1. Deny pests access to the operation
- Deny pests of food, water, and shelter
- Work with a licensed pest control operator (PCO) What are the 4 acceptable ways for thawing food? correct answer 1. Thaw food in a cooler.
- Under running water.
- In a microwave.
- Thaw was part of the cooking process.
What causes preschool-age children to be at risk for foodborne illness? correct answer Their immune systems are not strong What condition promotes the growth of bacteria? correct answer Food held between 70°F and 125°F What does the L stand for in the FDA's ALERT tool? correct answer Look What factors influence the effectiveness of a chemical sanitizer? correct answer Concentration, temperature, contact time, pH, and water hardness 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 information must be included on the label of food packaged on-site for retail sale? correct answer List of ingredients What information must be posted on a dishwasher? correct answer Correct settings What is a cross-connection? correct answer Physical link between safe water and dirty water. What is ready to eat food? correct answer Food that can be eaten without further preparation,washing and cooking What is the first step in developing a HACCP plan? correct answer Conduct a hazard analysis What is the first step of cleaning and sanitizing stationary equipment? correct answer Unplug the unit What is the minimum internal cooking temperature for a veal chop? correct answer 145°F What is the minimum internal cooking temperature for chicken breasts? correct answer 165°F
What rule for serving bread should food handlers practice? correct answer Do not reserve uneaten bread What rule for serving condiments should be practiced? correct answer Serve condiments in antimicrobial containers What scenario can lead to pest infestation? A. Storing recyclables in paper bags. B. Cleaning up spills around garbage containers C. Rotating products using the FIFO method D. Installing air curtains above doors correct answer Storing recyclables in paper bags What should a food handler do to make gloves easier to put on? correct answer Select the correct size gloves What should a food handler do with food after it is thawed in the microwave? correct answer Cook it using conventional cooking equipment What should a server do after clearing a table? correct answer Wash hands What should a server do when taking a food order from customers who have concerns about food allergies? correct answer Describe each menu item to customers who ask, including any "secret" ingredients 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 should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? correct answer Throw it out
What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? correct answer Clean and sanitize the utensils What should food handlers do after leaving and returning to the prep area? correct answer Wash hands What should staff do when receiving a delivery of food and supplies? correct answer Visually inspect all food items What strategy can prevent cross-contamination? correct answer Buy food that does not require prepping What symptom can indicate a customer is having an allergic reaction? correct answer Wheezing or shortness of breath What symptom requires a food handler to be excluded from the operation? correct answer Jaundice What temperature must a high a temperature dishwasher's final sanitizing rinse be? correct answer 180°F What temperature must cooked vegetables reach to be safely hot held for service? correct answer 135°F What temperature must stuffed lobster be cooked to? correct answer 165°F What temperature should the water be for manual dishwashing? correct answer 110°F What temperatures do infrared thermometers measure? correct answer Surface What thermometer us best suited to checking a dishwashing machine's final rinse temperature? correct answer Maximum registering thermometer
Which item is a potential physical contaminant? A. Sanitizer. B. Jewelry. C. Sweat. D. Hand Sanitizer. correct answer Jewelry Which item should be rejected? A. Bags of organic cookies in torn packaging. B. Bottled milk at 41°F. C. Shell eggs at an air temperature of 45°F. D. Live oysters at 50°F. correct answer A. Bags of organic cookies in torn packaging Which of these food processes does not require a variance from regulatory authority? A. Smoking food as a method to preserve it. B. Buying bean sprouts from a reputable supplier C. Curing food. D. Pasteurizing juice on site. correct answer B. Buying brand from a reputable supplier Which organization includes inspecting food as one of its primary responsibilities? correct answer U.S Department of Agriculture (USDA) Which process requires a variance from the regulatory authority? correct answer Sprouting seeds or beans Which responsibility is included in the Food and Drug Administration's role? correct answer Regulating food transported across state lines
Why are people who take certain medications at risk for food borne illnesses? correct answer Their immune system are compromised Why should food temperatures be taken in 2 different locations? correct answer Temperature may vary in the food
