STUDY GUIDE 1: ServSafe Manager Exam (80 Questions)
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Course
: ServSafe Manager
Institution
: ServSafe Manager
STUDY GUIDE 1: ServSafe Manager
Exam (80 Questions)
A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the
chili to 41°F (5 °C)? Ans- 5 Hours
How should an item that has been recalled by its manufacturer be stored in an operation? AnsS...
STUDY GUIDE 1: ServSafe Manager
Exam (80 Questions)
A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the
chili to 41°F (5 °C)? Ans- 5 Hours
How should an item that has been recalled by its manufacturer be stored in an operation? Ans-
Separately from food that will be served
What symptom can indicate a customer is having an allergic reaction? Ans- Wheezing or shortness of
breath
When must a food handler change gloves? Ans- As soon as they become dirty or torn
Where should a food handler wash his or her hands after prepping food? Ans- Designated sink for
handwashing
A food handler has just finished storing a dry food order? Which step was done correctly? Ans- Stored
food away from the wall
Which is an example of physical contamination? Ans- Bones in Fish
What temperature must stuffed lobster be cooked to? Ans- 165 °F (74 °C) for 15 seconds
What should a server do after clearing a table? Ans- Wash Hands
What does the L stand for in the FDA's A.L.E.R.T. tool? Ans- Look
A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
Ans- Rare Hamburgers
, 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? Ans-
Corrective Action
When should a food handler with a sore throat and fever be excluded from the operation? Ans- When
the customers served are primarily a high-risk population
What rule for serving condiments should be practiced? Ans- Serve condiments in original containers
What must an operation do before packaging fresh juice on-site for later sale? Ans- Obtain a variance
Which organization includes inspecting food as one of its primary responsibilities? Ans- U.S. Department
of Agriculture
Why are people who take certain medications at risk for foodborne illness? Ans- Their immune systems
are compromised
What is the first step of cleaning and sanitizing stationary equipment? Ans- Unplug the unit
What must a food handler with an infected hand wound do to work safely with food? Ans- Cover the
wound with an impermeable cover and wear a single-use glove
What should food handlers do after leaving and returning to the prep area? Ans- Wash hands
Parasites are commonly associated with what food? Ans- Wild Game
What temperature must a high-temperature dishwasher's final sanitizing rinse be? Ans- At least 180 ̊F
(82 ̊C)
What symptom requires a food handler to be excluded from the operation? Ans- Jaundice
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