ServSafe Manager Practice Exam 2022

ServSafe Manager Practice Exam 2022 ServSafe Manager Practice Exam 2022 1. Which unused items may be re-served to another customer?: Prepackaged items such as soup crackers. 2. What is NOT considered a safe way to thaw frozen meat?: Under hot running water. 3. How should a cloth used for wet-wiping be stored?: In a bucket of sanitizing solution. 4. Where should the scoop for the ice machine be stored between uses?: In a protected and designated location. 5. Which symptom must be reported to your regulatory authority when it afflicts a food handler?: Jaundice. 6. What is a thermocouple?: A metal probed thermometer. 7. What is an acceptable method for cooling hot TCS food before storage?: In an ice water bath. 8. Why must ground meats be cooked to a higher temperature than whole cuts of meat?: More pathogens reside on the outside of meat and grinding redistributes the pathogens throughout the meat. 9. If a TCS food will be hot held for service, what is the minimum internal temperature that this food must maintain while being held?: 135° F 10. Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many seconds before serving?: 17 seconds. 11. A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action?: Wear an impermeable bandage and cover with a single-use glove. 12. What is the FIFO method (first-in, first-out)?: Storing food items so that the oldest is used first. 13. What symptom is most commonly associated with foodborne illness?: Diarrhea. 14. What is an example of a physical contaminant?: Bones in chili. 15. What should you do if food shipments are not delivered at the correct temperatures?: Reject the delivery. 16. What is the proper sequence to effectively sanitize dishware, utensils, and equipment?: Scrape, wash, rinse, sanitize, air dry. 17. Hand washing stations are required in which areas?: In food prep, service, and dishwashing areas. 18. What is the best approach to dealing with pests?: Deny pests food, water, and shelter. Work with a licensed pest control operator (PCO). Deny pests access to the operation. 19. What or who is most responsible for training new staff about safe food handling practices?: The Certified Food Manager