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ServSafe Manager Practice Exam (GRADED A) Questions and Answers (100% Verified)
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ServSafe Manager Practice Exam (GRADED A) Questions and Answers (100% Verified)
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ServSafe Manager Practice Exam 2021 (GRADED A) Questions andAnswers (100% Verified)
Which unused items may be re-served to another customer?
✓ Prepackaged items such as soup crackers.
What is NOT considered a safe way to thaw frozen meat?
✓ Under hot running water.
How should a cloth used for wet-wiping be stored?
✓ In a bucket of sanitizing solution.
Where should the scoop for the ice machine be stored between uses?
✓ In a protected and designated location.
Which symptom must be reported to your regulatory authority when it afflicts a food
handler?
✓ Jaundice.
What is a thermocouple?
✓ A metal probed thermometer.
What is an acceptable method for cooling hot TCS food before storage?
✓ In an ice water bath.
Why must ground meats be cooked to a higher temperature than whole cuts of meat?
✓ More pathogens reside on the outside of meat and grinding redistributes the
pathogens throughout the meat.
If a TCS food will be hot held for service, what is the minimum internal temperature that
this food must maintain while being held?
✓ 135° F
Raw ground beef and pork should be cooked to an internal temperature of 155° F for
how many seconds before serving?
✓ 17 seconds.
A food handler has a wound or a boil on their hand or wrist. What is an appropriate
course of action?
✓ Wear an impermeable bandage and cover with a single-use glove.
What is the FIFO method (first-in, first-out)?
✓ Storing food items so that the oldest is used first.
What symptom is most commonly associated with foodborne illness?
, ✓ Diarrhea.
What is an example of a physical contaminant?
✓ Bones in chili.
What should you do if food shipments are not delivered at the correct temperatures?
✓ Reject the delivery.
What is the proper sequence to effectively sanitize dishware, utensils, and equipment?
✓ Scrape, wash, rinse, sanitize, air dry.
Hand washing stations are required in which areas?
✓ In food prep, service, and dishwashing areas.
What is the best approach to dealing with pests?
✓ Deny pests food, water, and shelter.
Work with a licensed pest control operator (PCO).
Deny pests access to the operation.
What or who is most responsible for training new staff about safe food handling
practices?
✓ The Certified Food Manager
When is a foodborne illness considered an outbreak?
✓ When at least two people experience the same symptoms after eating the same
food.
All items should be stored away from the walls and how many inches from the floor?
✓ 6 inches.
If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish
must include a label stating what?
✓ That it must remain frozen until used.
What activity requires a food handler to wear single-use gloves?
✓ Handling ready to eat foods.
The temperature danger zone refers to which range of temperatures?
✓ 41° F - 135° F
The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What
type of food safety risk does this refer to?
✓ The deliberate contamination of food.
Where is the best place to store cleaning tools and chemicals?
✓ In an area only used for this purpose.
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