ServSafe Food Manager Test Questions and Answers All Correct
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Module
ServSafe Food Manager
Institution
ServSafe Food Manager
ServSafe Food Manager Test Questions and Answers All Correct
Fresh beef must be received at or below
A. 32°F (0°C)
B. 41°F (5°C)
C. 45°F (7°C)
D. 50°F (10°C) - Answer-B. 41°F (5°C)
What food item can be re-served to customers?
A. Oysters purchased from a local fishing dock
B. C...
ServSafe Food Manager
Test Questions and
Answers All Correct
Fresh beef must be received at or below
A. 32°F (0°C)
B. 41°F (5°C)
C. 45°F (7°C)
D. 50°F (10°C) - Answer-B. 41°F (5°C)
What food item can be re-served to customers?
A. Oysters purchased from a local fishing dock
B. Crackers in an unopened original package
C. Ready-to-eat food in a swollen package
D. Previously served, unwrapped sandwiches - Answer-B. Crackers in an unopened
original package
Previously cooked food that was hot held for service must be reheated to which
minimum internal temperature for at least 15 seconds?
A. 125°F (52°C)
B. 135°F (57°C)
C. 155°F (68°C)
D. 165°F (74°C) - Answer-D. 165°F (74°C)
Recommendations for foodservice regulations are issued at the federal level through
the
A. state health code.
B. FDA Food Code.
C. HACCP guidelines.
D. OSHA standards. - Answer-B. FDA Food Code.
What is the minimum internal cooking temperature for raw eggs prepared for immediate
service?
A. 135°F (57°C)
B. 145°F (63°C)
C. 155°F (68°C)
D. 165°F (74°C) - Answer-B. 145°F (63°C)
, Food handlers should be excluded from the prep area when they are experiencing
which symptom?
A. Vertigo
B. Vomiting
C. Warts
D. Nausea - Answer-B. Vomiting
Counter-mounted equipment that is not easily movable shall be mounted at least how
many inches from the counter's surface?
A. 3
B. 4
C. 5
D. 6 - Answer-B. 4
A danger or threat to health that requires immediate correction or closure to prevent
injury is a(n)
A. physical contamination hazard.
B. regulatory hazard.
C. critical control hazard.
D. imminent health hazard. - Answer-D. imminent health hazard.
The presence of metal shavings in a can of tomatoes is considered which type of
contamination?
A. Physical
B. Chemical
C. Biological
D. Cross - Answer-A. Physical
Which would require single-use gloves?
A. Bussing tables and buffet line
B. Handling ready-to-eat foods
C. Mixing sanitizer solution in sink
D. Washing whole fruits and vegetables - Answer-B. Handling ready-to-eat foods
When drinkable water is contaminated by non-drinkable water, what has occurred?
A. Vacuum breaker
B. Air gap
C. Cross-connection
D. Cross-contact - Answer-C. Cross-connection
When the water supply has been disrupted to a natural disaster, an acceptable
alternative is
A. buying commercially bottled drinking water.
B. sanitizing water with a 50-50 mixture of bleach.
C. securing water from a private well tested every 2 years.
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