Exam (elaborations)
SERVSAFE MANAGER PRACTICE QUESTIONS QUESTIONS AND ANSWERS
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SERVSAFE MANAGER PRACTICE QUESTIONS QUESTIONS AND ANSWERS
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SERVSAFE MANAGER PRACTICE TESTQUESTIONS & TIME/TEMP QUESTIONS
Hand6washing6stations6are6required6in6which6area?6-6ans-
In6food6prep,6service,6and6dishwashing6areas.
Where6should6the6scoop6for6the6ice6machine6be6stored?6-6ans-
In6a6protected6and6designated6location.
What6should6you6do6if6food6shipments6are6not6delivered6at6the6correct6temperatures?6-
6ans-Reject6the6delivery
What6is6the6proper6sequence6to6effectively6sanitize6dishwater,6utensils,6and6equipment?
6-6ans-Scrape,6wash,6rinse,6sanitize,6air6dry
Which6of6the6following6symptoms6is6commonly6associated6with6food6borne6illness?6-
6ans-Diarrhea
If6a6TCS6food6will6be6hot-
held6for6service,6what6is6the6minimum6internal6temperature6that6this6food6must6maintain6
while6being6held?6-6ans-1356degrees6F
What6is6a6thermocouple?6-6ans-A6metal6probed6thermometer.
What6is6a6physical6contaminant?6-6ans-Things6that6are6foreign/do6not6belong6in6the6food.
ex.6"bones6in6chili"
When6is6a6food6borne6illness6considered6an6"outbreak"?6-6ans-
When6at6least626people6experience6the6same6symptoms6after6eating6the6same6food.
When6is6it6NOT6safe6to6thaw6frozen6meat?6-6ans-Under6hot6running6water.
What6is6the6best6approach6to6dealing6with6pests6-6ans-
Deny6pests6food,6water,6and6shelter;6Deny6pest6access6to6the6operation;6Work6with6a6lice
nsed6pest6control6operator6(PCO).
What6is6an6acceptable6method6for6cooling6hot6TCS6food6before6storage?6-6ans-In6an6ice-
water6bath
, Which6symptom6must6be6reported6to6your6regulatory6authority6when6it6afflicts6a6food6han
dler?6-6ans-Juandice
How6should6a6cloth6used6for6wet-wiping6be6stored?6-6ans-
In6a6bucket6of6sanitizing6solution.
Raw6ground6beef6and6pork6should6be6cooked6to6an6internal6temp6of61556F6for6how6many6
seconds6before6serving?6-6ans-176seconds
Who6or6What6is6the6most6responsible6for6training6new6staff6about6safe6food6handling6pra
ctices?6-6ans-The6certified6food6manager.
A6food6handler6has6a6wound6or6a6boil6on6their6hand6or6wrist.6Which6is6an6appropriate6cou
rse6of6action?6-6ans-Wear6impermeable6bandage6and6cover6with6a6single6use6glove.
FIFO?6-6ans-first6in6first6out
Why6must6ground6meats6be6cooked6to6a6higher6temperature6than6whole6cuts6of6meat?6-
6ans-
More6pathogens6reside6on6the6outside6of6the6meat6and6the6grinding6redistributes6the6pat
hogens6throughout6the6meat.
Which6unused6items6may6be6re-served6to6another6customer?6-6ans-
Prepackaged6items6like6soup6crackers.
If6you6are6packaging6fish6using6a6reduced-
oxygen6packaging6method6(ROP),6the6fish6must6include6a6label6stating6what?6-6ans-
That6it6must6remain6frozen6until6used.
The6temperature6of6food6stored6in6a6got6holding6had6dropped6into6the6temp.6danger6zone
6for6a6period6of6two6hours.6What6should6be6done?6-6ans-
Quickly6bring6the6food6to6the6correct6temp.
If6hot6food6falls6below61356F6for6more6than646hours,6what6should6be6done?6-6ans-
Throw6it6out.
What6does6ALERT6stand6for?6And6what6food6safety6risk6does6it6refer6to?6-6ans-Assure
Look
Employees
Reports
Threat
-The6deliberate6contamination6of6food
What6is6the6temperature6danger6zone?6-6ans-41-1356degrees
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