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ServSafe Manager Practice Exam 2024 Questions and Answers Verified Solutions 2024/2025
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ServSafe Manager Practice Exam 2024 Questions and Answers Verified Solutions 2024/2025
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ServSafe Manager Practice Exam.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Manager%SERVSAFE Manager Practice Exam Questions &
Verified Answers
1. Which unused items may be re-served to another customer?
ANS Prepackageditems such as soup crackers.
2. What is NOT considered a safe way to thaw frozen meat?
ANS Under hot runningwater.
3. How should a cloth used for wet-wiping be stored?
ANS In a bucket of sanitizingsolution.
4. Where should the scoop for the ice machine be stored between uses?
ANS In aprotected and designated location
.
5. Which symptom must be reported to your regulatory authority when itafflicts a
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food handler?
ANS Jaundice.
6. What is a thermocouple?
ANS A metal probed thermometer.
7. What is an acceptable method for cooling hot TCS food before storage?
ANS Inan ice water bath.
8. Why must ground meats be cooked to a higher temperature than whole cutsof meat?
ANS More pathogens reside on the outside of meat and grinding redistributesthe pathogens
throughout the meat.
9. If a TCS food will be hot held for service, what is the minimum internal
temperature that this food must maintain while being held?
ANS 135° F
10. Raw ground beef and pork should be cooked to an internal temperature of155° F for
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how many seconds before serving?
ANS 17 seconds.
11. A food handler has a wound or a boil on their hand or wrist. What is an appropriate
course of action?
ANS Wear an impermeable bandage and cover with asingle-use glove.
12. What is the FIFO method (first-in, first-out)?
ANS Storing food items so that theoldest is used first.
13. What symptom is most commonly associated with foodborne illness?
ANS Di-arrhea.
14. What is an example of a physical contaminant?
ANS Bones in chili.
15. What should you do if food shipments are not delivered at the correct
temperatures?
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ANS Reject the delivery.
16. What is the proper sequence to effectively sanitize dishware, utensils, andequipment?
ANS Scrape, wash, rinse, sanitize, air dry.
17. Hand washing stations are required in which areas?
ANS In food prep, service,and dishwashing areas.
18. What is the best approach to dealing with pests?
ANS Deny pests food, water,and shelter.
Work with a licensed pest control operator (PCO).Deny
pests access to the operation.
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