ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers)
The hair, nose, throat and infected cuts of an average healthy person carry
Staphylococcus
What is the correct way to clean a cutting board?
Wash rinse and sanitize
A foodservice manager must buy new clean...
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ServSafe Manager Exam Questions and Answers Updated
() (Verified Answers)
The hair, nose, throat and infected cuts of an average healthy person carry
Staphylococcus
What is the correct way to clean a cutting board?
Wash rinse and sanitize
A foodservice manager must buy new cleaning brushes with long lasting bristles
that do not absorb moisture. Which bristles would be the best choice?
Nylon
Which is the correct procedure for delivering prepared hot food off site?
Maintain hot food temperatures above 135 degrees
The growth of food borne bacteria is least affected by
Texture
Food water and shelter will not attract insects and rodents of recitals are stored
in a
Clean pest proof container
What item can be reserved to customers
Unopen prepackaged food
The person in charge of signs I cook to monitor and record temperatures on in
steam table in order to
Avoid time temperature abuse
What residue is being provided by cleaning Floor surfaces
Food
What is the FDA requirement for an offsite caterer who will be serving food
without temperature controls
Provide written procedures prepared in advance made available upon request to
authority
What negative outcome does the frequent cleaning of non-food contact surfaces
prevent
, Build up of soil residues
Which statement is correct about outdoor waste containers
They must have tight fitting Lids
A food service operation is using in high temperature machine for washing
utensils how would an inspector verify the temperature of the water
By reading the hot temperature gauges on the washing machine in the water heater
When drinkable water is contaminated by non drinkable water what has occurred
Cross connection
Which is the highest air temperature at which shell eggs can be received
45°
Which is the primary for safety concern with overstocking a cooler
Correct temperatures are difficult to maintain
The mostImportant aspect of personal cleanliness is
Frequent andthrough handwashing
Within two hours of hot holding in self service area the temperature of soup has
dropped to 130° the soup is pulled from the self service area and reheated the
soup must be reheated to a temperature of what for 15 seconds
165°
Outside garbage containers must be
Sealed with tight fitting lid's
The mixing of drinkable in contaminated water can be prevented with a
Air gap
A label on foods prepared and package on site for retail sales must list which
information
A list of all ingredients used in descending order by weight
What is one way to correctly caught a 25 gallon batch of chili for later use
Placing the chili in refrigeration after it has reached 100°
Which procedure best helps reduce the risk of hepatitis A outbreak
Washing hands frequently and thoroughly
What level of involvement do food workers had been executing a master cleaning
schedule
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