ServSafe Manager Practice Exam 2024 Questions With Correct Answers

Which unused items may be re-served to another customer? - Answer Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - Answer Under hot running water. How should a cloth used for wet-wiping be stored? - Answer In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - Answer In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a food handler? - Answer Jaundice. What is a thermocouple? - Answer A metal probed thermometer. What is an acceptable method for cooling hot TCS food before storage? - Answer In an ice water bath. Why must ground meats be cooked to a higher temperature than whole cuts of meat? - Answer 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? - Answer 135° F Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many seconds before serving? - Answer 17 seconds. A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action? - Answer Wear an impermeable bandage and cover with a single-use glove. What is the FIFO method (first-in, first-out)? - Answer Storing food items so that the oldest is used first. What symptom is most commonly associated with foodborne illness? - Answer Diarrhea. What is an example of a physical contaminant? - Answer Bones in chili. What should you do if food shipments are not delivered at the correct temperatures? - Answer Reject the delivery. What is the proper sequence to effectively sanitize dishware, utensils, and equipment? - Answer Scrape, wash, rinse, sanitize, air dry. Hand washing stations are required in which areas? - Answer In food prep, service, and dishwashing areas. What is the best approach to dealing with pests? - Answer 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? - Answer The Certified Food Manager When is a foodborne illness considered an outbreak? - Answer 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? - Answer 6 inches. If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what? - Answer That it must remain frozen until used. What activity requires a food handler to wear single-use gloves? - Answer Handling ready to eat foods. The temperature danger zone refers to which range of temperatures? - Answer 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? - Answer The deliberate contamination of food. Where is the best place to store cleaning tools and chemicals? - Answer In an area only used for this purpose. Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness? - Answer Hepatitis A. To effectively heat sanitize equipment, it must be soaked for at least 30 seconds in hot water that is what minimum temperature? - Answer 171° F Hot TCS food needs to be cooled before storage. What is the maximum amount of time you should allow when bringing food down from 135° F to the storage temperature of 41° F or lower? - Answer 6 hours. The temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. What should be done? - Answer Quickly bring the food to the correct temperature. An immersion probe thermometer is used for checking the temperature of what? - Answer The temperature of liquids such as soups, sauces, and frying oil. What is the first step when cleaning and sanitizing stationary equipment? - Answer Unplug the equipment. What is considered to be cross-contamination? - Answer Mixing raw food with cooked food that will then be served without further cooking. Storing food on a shelf where it could drip or leak onto the food stored below it. Using the same cutting board for chicken and beef. If a TCS food will be cold held for service, what is the maximum temperature that this food could be held? - Answer 41° F How long can you safely store ready to eat TCS food in a cooler at a temperature of 41° F or lower? - Answer 7 days. A faucet that supplies clean drinking water is fitted with a flexible hose to fill a mop bucket. a careless employee leaves the end of the hose in a bucket of dirty mop water overnight. Due to changing air pressure within the building's plumbing system, the dirty mop water moves up the hose and into the faucet, contaminating the clean drinking water. What is this type of contamination called? - Answer Cross-connection. What is the minimum internal temperature that raw fish, seafood, shellfish, and crustaceans should be cooked to for at least 15 seconds before serving? - Answer 145° F What is considered an example of a corrective action? - Answer Retraining staff who are doing a task improperly. Throwing out food that has been time temperature abused. Rejecting a shipment of food that appears to be spoiled. What would require obtaining a variance from your regulatory authority? - Answer Offering live shellfish from a display tank. Smoking food to preserve it. Packaging fresh juice for later sale. Using food addictives. Curing food. Processing animals for personal use. Using a reduced-oxygen packaging method. Sprouting seeds or beans. Which person is the most susceptible to foodborne illness? - Answer Preschool age children, elderly, and people with compromised immune systems. What is a TCS food? - Answer Food that requires time and temperature control for safety. When cooking a T-bone steak, where should you insert a penetration probe thermometer to check it's temperature? - Answer In the thickest part of the meat. Coving is recommended for food service establishments. What is it? - Answer A curved and sealed edge between the floor and wall, intended to make cleaning easier and more effective. If you are holding a HOT food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be stored or thrown out? - Answer 4 hours. You are reheating a TCS food from the cooler for immediate service to a guest. Assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that the food must be heated to before serving? - Answer You can safely serve it at any temperature. Which government authority is responsible for writing the codes that regulate food service operations? - Answer State and local health departments. Which type of jewelry are you allowed to wear during food preparation? - Answer A plain band ring. What is the minimum internal temperature that raw roasts (pork, beef, veal, and lamb) should be cooked to for at least 4 minutes before serving? - Answer 145° F In which temperature range do pathogens grow the most rapidly? - Answer 70° F - 125° F What type of establishment should not serve raw seed sprouts? - Answer A senior living home (high risk of E. coli and Salmonella). These conditions are necessary for the growth of bacteria: food, acidity, temperature, time, oxygen, and moisture. What term is often used for these conditions? - Answer FAT TOM A commercially processed TCS food item is delivered to your establishment with a use-by date that is less than 7 days from the day of delivery. What should you do? - Answer Clearly mark the package with the use-by date. How often should a soft-serve yogurt machine be cleaned and sanitized? - Answer Once a day. A pathogen is considered what type of contaminant? - Answer Biological. What are The Big Eight allergens? - Answer Milk, soy, eggs, wheat, some fish, some seafood, peanuts, tree nuts. What is the easiest and safest way to calibrate a thermometer? - Answer Adjusting the thermometer so that ice water shoes a temperature of 32° F.