ServSafe Manager Exam Practice Questions With Complete Answers

Which agency enforces food safety in a restaurant? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local Regulatory authority D. U.S. Department of Agriculture - ANSWERC. state or local regulatory authority Three components of active managerial control include A. identifying risks, creating specifications, and training B. identifying risks, corrective action, and training C. identifying risks, creating purchase orders, and training D. Identifying risks, record keeping, and training - ANSWERB. identifying risks, corrective action and training A water main has caused the water in the operation to appear brown. What should the manager do? A Contact the local regulatory authority before use. B Use the water for everything except dishwashing. C Boil the water for 1 minute before use. D Use the water for everything except hand washing. - ANSWERA. Contact local regulatory authority before use To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know A when to register with the EPA. B how to fill out an incident report. C where to find Safety Data Sheets in the operation. D whom to contact about suspicious activity. - ANSWERD. whom to contact about suspicious activity A food handler who has just bused tables must do what before handling food? A Change apron B Wash hands C Put disposable gloves back on D Wipe hands on a cloth towel - ANSWERB. Wash hands As part of handwashing, food handlers must scrub their hands and arms for at least A 3 seconds. B 5 seconds. C 10 seconds. D 20 seconds. - ANSWERC. 10 seconds To work with food, a food handler with an infected hand wound must A cover the wound with an impermeable cover and wear a single-use glove. B cover the wound with an impermeable cover and limit contact with food. C wash hands and bandage the wound with an impermeable cover. D apply ointment and bandage the wound with an impermeable cover. - ANSWERA. cover the wound with an impermeable cover and wear a single use glove How should food handlers keep their fingernails? A Short and unpolished B Long and unpolished C Long and painted with nail polish D Short and painted with nail polish - ANSWERA. short and unpolished What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? A Exclude the food handler from the operation. B Report the illness to the local regulatory authority. C Speak with the food handler's medical practitioner. D Restrict the food handler from working with food. - ANSWERD. restrict the food handler from working with food What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.? A Keep the food handler away from duties that involve food. B Exclude the food handler from the operation. C Make sure the food handler is supplied with disposable gloves. D Make sure the food handler washes hands often. - ANSWERB. exclude food handler form operation Where should staff members eat, drink, smoke, or chew gum? A Where customers cannot see them B Outside the kitchen door C Dishwashing areas D Designated areas - ANSWERD. designated areas How long must shellstock tags be kept on file? A 30 days after the day the shellfish were received B 90 days after the day the shellfish were received C 30 days after the last shellfish was sold or served from the container D 90 days after the last shellfish was sold or served from the container - ANSWERD. 90 days after the last shellfish was sold or served from the counter When receiving a delivery of food for an operation, it is important to A inspect only the TCS food. B inspect all food immediately before storing it. C stack the delivery neatly and inspect it within 12 hours. D store it immediately and inspect it later. - ANSWERB. inspect all food immediately before storing it Which item is stored correctly in the cooler? A Macaroni salad stored above raw salmon B Raw ground pork stored below raw poultry C Raw poultry stored above raw pork roast D Sliced pineapple stored below raw steaks - ANSWERA. Macaroni salad above raw salmon Ready-to-eat TCS food must be date marked if it will be stored for longer than A 12 hours. B 24 hours. C 36 hours. D 48 hours. - ANSWERB. 24 hours A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next? A Refer to the vendor notification for next steps B Contact the supplier and arrange for the product to be picked up C Label the item to prevent it from accidentally being placed back in inventory D Inform the local media, customers, and employees of the reason for the recall - ANSWERC. Label item to prevent it from accidentally being placed back into inventory What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out? A 2 days B 5 days C 7 days D 9 days - ANSWERC. 7 days Pathogens are likely to grow well in a meat stew that is A below freezing temperature. B at refrigeration temperatures. C between 41°F and 135°F (5°C and 57°C). D cooked to the correct internal temperature. - ANSWERC. between 41 F and 135 F Which is a TCS food? A Bananas B Coffee C Crackers D Sprouts - ANSWERD sprouts Cut melons should be stored at what internal temperature? A 41°F (5°C) or lower B 45°F (7°C) or lower C 51°F (11°C) or lower D 55°F (13°C) or lower - ANSWERA 41 F or lower Why are preschool-age children at a higher risk for getting a foodborne illness? A They do not have strong appetites. B They do not receive enough nutrition. C They are more likely to suffer allergic reactions. D They have not yet built up their immune systems. - ANSWERD. they have not yet built up their immune system What is one factor that affects the growth of bacteria in food? A Leanness B Density C Ripeness D Acidity - ANSWERD Acidity Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of A cross-contamination. B time-temperature abuse. C physical contamination. D toxic-metal poisoning. - ANSWERA. cross contamination Peanuts and soy products are two possible food items that can be dangerous for people with A FAT TOM. B food allergies. C chemical sensitivity. D poor personal hygiene. - ANSWERB food allergies Wheezing and hives are symptoms of A food allergies. B Norovirus. C botulism. D hepatitisA. - ANSWERA. food allergies A catering employee removed a 135°F (57°C) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out? A 12:00 p.m. B 2:00 p.m. C 3:00 p.m. D 4:00p.m. - ANSWERC 3:00 p.m. Which of these operations is never allowed to hold TCS food without temperature control? A Catered event B Nursing home C Quick service operation D Convenience store - ANSWERB nursing home Which action could contaminate food at a self-service area? A Keeping hot TCS food at 135°F (57°C) B Allowing customers to reuse plates C Labeling all containers and handles D Taking food temperatures every hour - ANSWERB allowing customer to reuse plates Which food item may be handled with bare hands? A Cooked pasta for salad B Chopped potatoes for soup C Canned tuna for sandwiches D Pickled watermelon for garnish - ANSWERB. chopped potato for soup When preparing to wash dishes in a three-compartment sink, what is the first task? A Remove leftover food from the dishes. B Fill the first sink with detergent and water. C Clean and sanitize the sinks and drain boards. D Make sure there is a working clock with a second hand. - ANSWERC. clean and sanitize sinks and the drain boards When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the A common name of the chemical. B expiration date of the chemical. C date the chemical was transferred. D name of the person who transferred the chemical. - ANSWERA common name of chemical Which does not require sanitizing? A Plates B Knives C Walls D Tongs - ANSWERC. walls What is the definition of sanitizing? A Washing a surface to a clean level B Using a cloth on a surface until it is clean C Removing the amount of dirt on a surface to safe levels D Reducing the pathogens on a surface to safe levels - ANSWERD. reducing pathogens on a surface to safe levels To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength, A rinse it from the surface and then apply it a second time. B test the surface first to confirm that there are no pathogens. C heat it to the temperature recommended by the manufacturer. D use a test kit to check the sanitizer's concentration when mixing it. - ANSWERD. use a test kit to check sanitizer's concentration when mixing it Outdoor garbage containers must be A washed frequently. B kept covered with tight-fitting lids. C kept away from customer parking areas. D lined with plastic or wet-strength paper. - ANSWERB. kept covered with tight fitting lids What is a cross-connection? A Threaded faucet B Device that prevents a vacuum C Brass valve that mixes hot and cold water D Physical link between sources of safe and dirty water - ANSWERD. physical link between sources of safe and dirty water What step must managers take after creating a master cleaning schedule and training staff to use it? A Monitor the cleaning program B Determine what should be cleaned C Determine who should do each task D Time staff on how long they take to clean - ANSWERA. monitor the cleaning program A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and A soap. B a timer. C a clock. D gloves - ANSWERA. soap What is the best way to eliminate pests that have entered the operation? A Raise the heat in the operation after-hours. B Lower the heat in the operation after-hours. C Work with a licensed pest control operator (PCO). D Apply over-the-counter pesticides around the operation. - ANSWERC. work with a licensed pest control operator How high should floor-mounted equipment be from the floor? A At least 1 inch (3 centimeters) B At least 2 inches (5 centimeters) C At least 4 inches (10 centimeters) D At least 6 inches (15 centimeters) - ANSWERD at least 6 inches What thermometer is used to measure the surface temperature of food and equipment? - ANSWERInfrared Which thermometer measures through a metal stem? - ANSWERBimetallic stemmed What thermometer measures through a metal probe? - ANSWERThermocouple When can raw, unpackaged meat be offered for self-service? A At Mongolian barbecues B When the meat is frozen C When the meat is high quality D at organic food stands - ANSWERA. at mongolian barbecues What should a server do when taking a food order from customers who have concerns about food allergies? A Describe each menu item to customers who ask, including any "secret" ingredients B Tell customers with food allergies they will not be able to receive service C When customers arrive, tell them the food may cause allergic reactions D Explain the symptoms of an allergic reaction to customers before they order - ANSWERA. Describe each menu item to customers who ask A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? A April 12 B. April 8 C April 10 D April 4 - ANSWERB. April 8 What factors influence the effectiveness of a chemical sanitizer? A Concentration, absorbency, moisture, alkalinity, salinity B Concentration, water activity, reactivity, pressure, density C. Concentration, temperature, contact time, pH, and water hardness D. Concentration, protein, acidity, air temperature, strength - ANSWERC. Concentration, temperature, contact time, pH, and water hardness Parasites are commonly associated with what food? A Mushrooms B.Whole Wheat C Dairy products D.Wild game - ANSWERD. wild game What rule for serving bread should food handlers practice? A Clean and sanitize bread baskets between each customer B Recycle unused, uncovered butter for use in other food items C. Do not re-serve uneaten bread D Reheat uneaten bread before serving to other customers - ANSWERC. Do not re serve uneaten bread 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? A. Corrective action B Monitoring C Hazard analysis D Verification - ANSWERA. corrective action How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? A 8 hours B 6 hours C 4 hours D 2 hours - ANSWERB 6 hours What must food handlers do when handling ready-to-eat food? A Use bare hands B Wear an apron C. Wear single-use gloves D Sanitize their hands - ANSWERc. wear single use gloves What is the first step of cleaning and sanitizing stationary equipment? A Spray the surface with cleanser B Unplug the unit C Wash the equipment surface using hot water D Take off removable parts - ANSWERB unplug the unit Why should food temperatures be taken in 2 different locations? A The temperature may vary in the food B To ensure the thermometer is calibrated correctly C It is required by the manufacturer D To ensure the thermometer is accurate to +/-2 ̊F or +/-1 ̊C - ANSWERA the temperature may vary in the food What practice is useful for preventing Norovirus from causing foodborne illness? A Encouraging staff to get flu shots B Cooking food to a minimum internal temperature C Correct handwashing D Cooling food rapidly - ANSWERC Correct hand washing 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 Soft boiled eggs B Corned beef hash C Pancakes D Mayonnaise - ANSWERA soft boiled eggs 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? A Heat the food to destroy pathogens B Make sure food has not been time-temperature abused C Recondition the food D Throw it out - ANSWERD Throw it out What strategy can prevent cross-contamination? A Buy food that does not require prepping B Prep raw food and ready-to-eat food at the same time C Prep food on both sides of a cutting board