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111 ServSafe Manager Exam Questions and 100% correct answers
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111 ServSafe Manager Exam Questions and 100% correct answers
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111 ServSafe Manager Exam Questionsand 100% correct answers
Which responsibility is included in the Food and Drug Administration's role? -ANSWER-
Regulating food transported across state lines
What is the minimum internal temperature hot food must be held at to prevent pathogens from
growing? -ANSWER- 135°F
What should staff do when receiving a delivery of food and supplies? -ANSWER-Visually
inspect all food items
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the
correct strenght? -ANSWER- Use a test kit to check the sanitizers concentration when mixing it
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? -ANSWER- 3:00 pm
When can raw, unpackaged meat be offered for self service? -ANSWER- At organic food stands
What rule for serving condiments should be practiced? -ANSWER- Serve condiments in
antimicrobial containers
Bulk unpackaged food in self-service areas must be labeled when -ANSWER- The manufacturer
claims the food is healthy
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? -ANSWER- Corrective action
Which process requires a variance from the regulatory authority? -ANSWER- Sprouting seeds
or beans
What information must be included on the label of a container of ready to eat TCS food
prepped on site for retail sale? -ANSWER- Potential allergens
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? -ANSWER- Throw it out
What should a food handler do with food after it is thawed in the microwave? - ANSWER-
Cook it using conventional cooking equipment
, What must an operation do before packaging fresh juice on site for later sale? - ANSWER-
Obtain a variance
What temperature must stuffed lobster be cooked to? -ANSWER- 165°F
What temperature must cooked vegetables reach to be safely hot held for service? -
ANSWER-135°F
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. -ANSWER- Soft boiled eggs
When must a food handler change gloves? -ANSWER- As soon as they become dirty or torn
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? -ANSWER- 5 hours
What should a server do when taking a food order from customers who have concerns about food
allergies? -ANSWER- Describe each menu item to customers who ask, including any "secret"
ingredients
What is the minimum internal cooking temperature for chicken breasts? -ANSWER-165°F
What thermometer us best suited to checking a dishwashing machine's final rinse temperature? -
ANSWER- Maximum registering thermometer
Top 5 risk factors of foodborne illness -ANSWER- 1. Purchasing food from unsafe sources.
2. Failing to cook food correctly.
3. Holding food at incorrect temperatures.
4. Using contaminated equipment.
5. Practicing poor personal hygiene
A.L.E.R.T. -ANSWER- Assure
Look
Employees
Reports
Threat
How does food become unsafe? -ANSWER- Time temperature abuse
Cross contamination
Poor personal hygiene
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