Docsity
Log inSign up
Docsity
Prepare for your exams
Prepare for your exams

Study with the several resources on Docsity

Earn points to download
Earn points to download

Earn points by helping other students or get them with a premium plan

Guidelines and tips
Guidelines and tips
Sell on Docsity
Sell on Docsity
Log inSign up

Prepare for your exams

Study with the several resources on Docsity

Find documents

Prepare for your exams with the study notes shared by other students like you on Docsity

Search Store documents

The best documents sold by students who completed their studies

Search through all study resources
Docsity AINEW

Summarize your documents, ask them questions, convert them into quizzes and concept maps

Explore questions

Clear up your doubts by reading the answers to questions asked by your fellow students

Earn points to download

Earn points by helping other students or get them with a premium plan

Share documents
download point icon20 Points

For each uploaded document

Answer questions
download point icon5 Points

For each given answer (max 1 per day)

All the ways to get free points
Get points immediately

Choose a premium plan with all the points you need

Study Opportunities

Choose your next study program

Get in touch with the best universities in the world. Search through thousands of universities and official partners

Community

Ask the community

Ask the community for help and clear up your study doubts

University Rankings

Discover the best universities in your country according to Docsity users

Free resources

Our save-the-student-ebooks!

Download our free guides on studying techniques, anxiety management strategies, and thesis advice from Docsity tutors

From our blog

Exams and Study
Go to the blog

ServSafe Manager Practice Test: Food Safety Questions and Answers, Exams of Public Health

London Institute of Business and Technology (LIBT)Public Health

A practice test for the servsafe manager certification, focusing on essential food safety principles and practices. It covers topics such as proper food handling, temperature control, allergen awareness, and sanitation procedures. The questions and answers are designed to prepare food service professionals for the certification exam, ensuring they understand and can apply critical food safety knowledge to prevent foodborne illnesses and maintain a safe dining environment. This resource is valuable for anyone seeking to enhance their understanding of food safety regulations and best practices in the food service industry. It includes questions about cooking temperatures, cooling procedures, and hygiene practices, offering a comprehensive review of key concepts.

Typology: Exams

2024/2025

Available from 06/12/2025

locaz-turus-1
locaz-turus-1 🇺🇸

3.5K documents

1 / 10

Toggle sidebar

This page cannot be seen from the preview

Don't miss anything!

bg1
ServSafe: Manager Practice Test
Questions with Accurate Answers
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 70ºF in 1 hour. How much time is left to cool the chili to
41ºF? correct answer 5 hours
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
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?
correct answer rare hamburgers
A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time
must the tuna salad be served or thrown out? correct answer 3:00 p.m.
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
pf3
pf4
pf5
pf8
pf9
pfa

Partial preview of the text

Download ServSafe Manager Practice Test: Food Safety Questions and Answers and more Exams Public Health in PDF only on Docsity!

ServSafe: Manager Practice Test

Questions with Accurate Answers

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 70ºF in 1 hour. How much time is left to cool the chili to 41ºF? correct answer 5 hours 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 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? correct answer rare hamburgers A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out? correct answer 3:00 p.m. 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 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 Separately from food that will be served In a self-service area, bulk unpackaged food does not need a label if the product... A. has been prepared at a vendor's processing plant B. makes a claim about health or nutrient content C. has been prepared at an unregulated processing plant D. does not make a claim about health or nutrient content correct answer D. does not make a claim about health or nutrient content 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 p.m. 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? correct answer soft boiled eggs Parasites are commonly associated with what food? correct answer wild game 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 Single use gloves are not required when...

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 chicken breast? correct answer 165ºF for 15 seconds What is the minimum internal temperature for a veal chop? A. 155ºF B. 135ºF C. 145ºF D. 165ºF correct answer C. 145ºF What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? A. 135ºF B. 115ºF C. 145ºF D. 125ºF correct answer A. 135ºF What is the purpose of hand antiseptic? correct answer Lower the number of pathogens on the skin What must a food handler with an infected hand wound do to work safely with food? A. cover the wound with an impermeable cover and wear a single-use glove B. apply hand sanitizer to the wound

C. avoid working with raw food until the wound is completely dry D. place a bandage on the wound correct answer A. cover the wound with an impermeable cover and wear a single-use glove 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 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 must staff members do when transferring chemicals to a new container? correct answer label the container What organization requires a safety data sheet (SDS) to be included with hazardous chemicals? correct answer Occupational Safety and Health Administrations What practice can help prevent allergic reactions? correct answer Identifying ingredients for customers What practice is useful for preventing Norovirus from causing foodborne illness? A. cooling food rapidly B. cooking food to minimum internal temperature

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? A. leave the utensils for the next guest B. wipe off the utensils and reuse C. wrap the utensils with a clean napkin D. clean and sanitize the untensils correct answer D. clean and sanitize the utensils 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 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 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? A. left arm pain B. wheezing or shortness of breath

C. appetite loss D. Coughing blood correct answer B. wheezing or shortness of breath 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 temperature must a high-temperature dishwasher's final sanitizing rinse be? correct answer at least 180ºF what temperature must cooked vegetables reach to be safely hot-held for service? correct answer 135ºF What temperature must stuffed lobster be cooked to? correct answer 165ºF for 15 seconds what temperature should the water be for manual dishwashing? correct answer must be at least 110ºF what temperatures do infrared thermometers measure? correct answer surface What thermometer is best suited to checking a dishwashing machine's final rinse temperature? correct answer Maximum registering thermometer What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? A. pooled B. pasteurized C. shelled

Which responsibility is included in the Food and Drug Administration's role? A. inspecting meat, poultry, and eggs B. regulating food transported across state lines C. approving HACCP plan D. issuing licenses and permits correct answer B. regulating food transported across state lines why are people who take certain medications at risk for foodborne illness? correct answer their immune systems are compromised Why should food temperatures be taken in two different locations? correct answer temperature may vary in the food