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SERVESAFE MANAGER EXAM 2024, PRACTICE EXAM TEST BANK AND STUDY GUIDE

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SERVESAFE MANAGER EXAM 2024, PRACTICE EXAM TEST BANK AND STUDY GUIDE | 400 ACCURATE AND VERIFIED QUESTIONS WITH DETAILED ANSWERS | GUARANTEED PASS | GRADED A | LATEST UPDATE

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  • July 9, 2024
  • 59
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

Subjects

  • servesafe
  • manager
  • exam 2024
  • practice exam
  • test bank
  • study guide
  • 400 accurate and verified questions

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  • SERVESAFE MANAGER
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1  review

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By: RegisteredNurse • 1 month ago

Very Informative, detailed and timely, I passed, thank you very much

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SERVESAFE MANAGER EXAM 2024, PRACTICE EXAM TEST
BANK AND STUDY GUIDE | 400 ACCURATE AND VERIFIED
QUESTIONS WITH DETAILED ANSWERS | GUARANTEED
PASS | GRADED A | LATEST UPDATE
Tabletop foodservice equipment on legs should have a space between the base of the equipment
and the tabletop of at least:

a) 2 in
b) 3 in
c) 4 in
d) 8 in
C) 4 in
One of the major food allergens is:

a) latex
b) tomatoes
c) soybeans
d) corn oil
C) soybeans
Floor coving is used to:

a) reduce sharp corners on hard-to-clean floors
b) eliminate the risk of slips and falls
c) increase the resiliency of hard surface flooring
d) improve noise reduction capabilities
A) reduce sharp corners on hard-to-clean floors
Tuna salad in a cooler must be held at or below an internal temperature of

a) 32ºf
b) 41ºf
c) 45ºf
d) 70ºf
B) 41ºf
Which is a tcs food?

A) packets of mayonnaise
b) alfalfa sprouts

,c) canned tomatoes
d) iced tea
B) alfalfa sprouts
To which minimum internal temperature should gravy be reheated in a microwave?

A) 70ºf
b) 135ºf
c) 165ºf
d) 180ºf
C) 165ºf
Which is most likely to be contaminated with the virus that causes hepatitis a?

A) cooked long grain rice
b) garlic mashed potatoes
c) rare cooked hamburger
d) raw oysters on the half shell
D) raw oysters on the half shell
Game animals received for sale in an operation should be:

a) purchased before being field dressed
b) free from parasites such as fleas and ticks
c) legally hunted while in season
d) commercially raised for food
D) commercially raised for food
Ready-to-eat food should be thrown out if it has been:

a) stored in the cooler for 3 days
b) in the temperature danger zone for 2 hours
c) hot-held at a temperature of 135ºf
d) handled by sick food handlers who are later excluded
D) handled by sick food handlers who are later excluded
The temperature of vegetable beef soup held on a steam table is checked and recorded in a log
every 2 hours. When the temperatures fall below 165ºf, the cook tells the manager and then
reheats the soup to 165ºf for 15 seconds. What was the corrective action taken?

A) checking the soup's temperature every 2 hours
b) recording the soup's temperature in a log

,c) telling the manager that the soup's temperature had fallen below 135ºf
d) reheating the soup to 165ºf for 15 seconds
D) reheating the soup to 165ºf for 15 seconds
Food contamination is most likely to happen when food handlers:

a) chew tobacco
b) conduct training
c) talk to other food handlers
d) listen to the radio
A) chew tobacco
During on-the-job training, a manager discovers that a food handler is handling raw and then
cooked poultry without changing gloves. What should the new manager do?

A) direct the food handler to put on a new pair of gloves and finish preparing the poultry
b) discipline the food handler immediately and stop the service of poultry for the day
c) stop the preparation of poultry until all the food prep surfaces can be cleaned
d) throw out the cooked poultry and reinforce correct food handling
D) throw out the cooked poultry and reinforce correct food handling
Which food was correctly cooled?

A) a large pot of soup that was divided into smaller pans and cooled at room temperature for 8
hours
b) beans that did not cool to 70ºf within 2 hours, but were reheated to 145ºf for 15 seconds
within 2 hours and then cooled correctly
c) cooked poultry that cooled from 165ºf to 70ºf within 2 hours and from 70ºf to 41ºf within an
additional 4 hours
d) a roast that cooled from 135ºf to 70ºf within 4 hours and from 70ºf to 41ºf within an additional
6 hours
C) cooked poultry that cooled from 165ºf to 70ºf within 2 hours and from 70ºf to 41ºf within an
additional 4 hours
Previously cooked food that was hot held for service must be reheated to which minimum
internal temperature for at least 15 seconds?

A) 125ºf
b) 135ºf
c) 155ºf
d) 165ºf
D) 165ºf

, Cooked vegetable should be:

a) held at room temperature
b) held at 165º or higher
c) cooked at 125º or higher if they are to be held for later service
d) blanched in boiling water before serving
B) held at 165º or higher
Food handlers were told about a special preparation requested by a customer with a food allergy.
However, a small amount of the restricted food came in contact with the meal. Which action
should be taken?

A) remove the portion that came in contact with the restricted food
b) serve the meal because only a small amount of food was affected
c) set the dish aside so that it will not be served and then inform management
d) place the dish under a heat lamp before serving to kill the allergens
C) set the dish aside so that it will not be served and then inform management
Which item is a food handler permitted to wear on hands and arms?

A) medical alert bracelet
b) gold and diamond ring
c) short, unpolished artificial fingernails
d) plain metal band ring
D) plain metal band ring
What is the minimum internal cooking temperature for raw eggs prepared for immediate service?

A) 135ºf
b) 145ºf
c) 155ºf
d) 165ºf
B) 145ºf
Fresh beef must be received at or below

a) 32ºf
b) 41ºf
c) 45ºf
d) 50ºf
B) 41ºf

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