ServSafe Manager Practice Test Questions & Time/Temp Questions And Answers

Hand washing stations are required in which area? - Answer- In food prep, service, and dishwashing areas. Where should the scoop for the ice machine be stored? - Answer- In a protected and designated location. 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 dishwater, utensils, and equipment? - Answer- Scrape, wash, rinse, sanitize, air dry Which of the following symptoms is commonly associated with food borne illness? - Answer- Diarrhea 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 degrees F What is a thermocouple? - Answer- A metal probed thermometer. What is a physical contaminant? - Answer- Things that are foreign/do not belong in the food. ex. "bones in chili" When is a food borne illness considered an "outbreak"? - Answer- When at least 2 people experience the same symptoms after eating the same food. When is it NOT safe to thaw frozen meat? - Answer- Under hot running water. What is the best approach to dealing with pests - Answer- Deny pests food, water, and shelter; Deny pest access to the operation; Work with a licensed pest control operator (PCO). What is an acceptable method for cooling hot TCS food before storage? - Answer- In an ice-water bath Which symptom must be reported to your regulatory authority when it afflicts a food handler? - Answer- Juandice How should a cloth used for wet-wiping be stored? - Answer- In a bucket of sanitizing solution. Raw ground beef and pork should be cooked to an internal temp of 155 F for how many seconds befo