2023 7th Edition ServSafe Manager Study Guide with Best Solutions 100% Verified and Graded A+ 2024
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2023 7th Edition ServSafe Manager Study
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2023 7th Edition ServSafe Manager Study
2023 7th Edition ServSafe Manager Study Guide with Best Solutions 100% Verified and Graded A+ 2024
One of the FDA-recommended food safety responsibilities of a manager is: - Correct Answer Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored.
How c...
2023 7th Edition ServSafe Manager Study Guide with
Best Solutions 100% Verified and Graded A+ 2024
One of the FDA-recommended food safety responsibilities of a manager is: - Correct
Answer Supervising food handlers to ensure hot and cold food holding temperatures are
regularly monitored.
How can a food handler reduce or eliminate the risk of food contamination? - Correct
Answer Washing their hands after using the restroom.
How long should hands and arms be scrubbed during handwashing? - Correct Answer
10-15 seconds
Ready-to-eat food should NEVER be handled with bare hands in what situation? -
Correct Answer When food is being served to a high-risk population like children or the
elderly
When should delivery be inspected? - Correct Answer Immediately upon receiving the
delivery
Why is it advisable to only remove the amount of food you can prep in a short period of
time from the cooler? - Correct Answer To prevent time-temp abuse
It is discovered that a steam table holding hot soup has broken down and the soup may
have been unheated for as long as 3 hours. What should be done with the soup? -
Correct Answer Discard the soup, heat a new batch to 135˚F and place it in a working
steam tables (i.e: steam tables are to keep hot foods warm, you can not reheat food on
the table.)
Performing procedural checks every shift to identify problems and comparing and
analyzing temperature logs each week are examples of which principle in the HAACP
system? - Correct Answer Principle 6 - Verifying that the system works
What are hand sinks used for? - Correct Answer Handwashing Only
When heating sanitizing items, they must be submerged in water that is at least 171˚F
for at least_____ - Correct Answer 30 seconds
Name the four (4) types of pathogens that can contaminate food and cause foodborne-
illness: - Correct Answer Bacteria, Virus, Parasites, and Fungi
You see an employee preparing food directly after cleaning the grease trap. What
corrective action should be taken? - Correct Answer Dispose any potentially
contaminated food and instruct the employee on proper handwashing procedures
immediately.
, Why should food handlers not wear false eyelashes? - Correct Answer They can
become a physical contaminant
Cold TCS food should be received at or under_____ - Correct Answer 41˚F (Cold TCS
foods are to be temped and inspected upon delivery, check for any time-temp abuse)
A ready to eat pasta salad is taken out of the cooler at 2:00 pm and placed on an
outdoor buffet. At what time should the salad be discarded? - Correct Answer 8:00 pm
(Food without temperature control can be served for up to 6 hours if properly prepared
and stored beforehand. If the 6hr window exceeds 70˚F, it must be thrown out)
What should be classified as an imminent health hazard? - Correct Answer Broken
water main in the facility (Poses a significant threat or danger that results immediate
correction or closure of establishment)
Cooler and freezer thermometers should be accurate within: - Correct Answer ± 3˚F (or
1.5˚C)
A running facet below the rim of a sink is an example of: - Correct Answer Cross-
Connection (Any physical connection between safe water and dirty water. If below the
rim of a sink, it will rise above the faucet and cause a back-flow of dirty water into the
clean water)
What is the sanitizer concentration range for chlorine sanitizers? - Correct Answer 50-
99 ppm (Chlorine sanitizers, like bleach, require the same concentration in hot and cold
water, and water with high or low pH, making them effective and versatile)
The final sanitizing rinse of a high-temperature dishwasher must be at least - Correct
Answer 180˚F
A chef wants to add seared tuna on the menu. How can she best ensure a safe product
for service? - Correct Answer Order the tuna from an approved and reputable supplier.
Which of the following is an example of a physical contaminate? - Correct Answer A
piece of wood found in a customer's salad
What is an accepted covering for an infected cut on the hand? - Correct Answer a
plastic band-aid under a single-use glove (Infected injuries must be properly covered to
prevent the spread of pathogens into food or onto food prep surfaces. Bandages must
be impermeable, meaning liquid from the injury cannot leak or seep through.
Single-use gloves for the hands, or other covering for the arms, are used as an
additional barrier.
Where should employee coats and backpacks be stored? - Correct Answer In a closet
or room away from food prep areas
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