ServSafe Manager Practice Exam 2021. Updated versions questions with accurate answers. Graded A+.

ServSafe Manager Practice Exam 2021. Updated versions questions with accurate answers. Graded A+. Document Content and Description Below Which unused items may be re-served to another customer? - ☑☑Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - ☑☑Under hot running water. How should a cloth used for wet-wiping be stored? - ☑☑In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - ☑☑In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a food handler? - ☑☑Jaundice. What is a thermocouple? - ☑☑A metal probed thermometer. What is an acceptable method for cooling hot TCS food before storage? - ☑☑In an ice water bath. 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. 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 Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many seconds before serving? - ☑☑17 seconds. 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. What is the FIFO method (first-in, first-out)? - ☑☑Storing food items so that the oldest is used first. What symptom is most commonly associated with foodborne illness? - ☑☑Diarrhea. What is an example of a physical contaminant? - ☑☑Bones in chili. What should you do if food shipments are not delivered at the correct temperatures? - ☑☑Reject the delivery. What is the proper sequence to effectively sanitize dishware, utensils, and equipment? - ☑☑Scrape, wash, rinse, sanitize, air dry. Hand washing stations are required in which areas? - ☑☑In food prep, service, and dishwashing areas. 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. What or who is most responsible for training new staff about safe food handling practices? - ☑☑The Certified Food Manager When is a foodborne illness considered an outbreak? - ☑☑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? - ☑☑6 inches. If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what? - ☑☑That it must remain frozen until used. What activity requires a food handler to wear single-use gloves? - ☑☑Handling ready to eat foods. The temperature danger zone refers to which range of temperatures? - ☑☑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? - ☑☑The deliberate contamination of food. Where is the best place to store cleaning tools and chemicals? - ☑☑In an area only used for this purpose. Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness? - ☑☑Hepatitis A. To effectively heat sanitize equipment, it must be soaked for at least 30 seconds in hot water that is what minimum temperature? - ☑☑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? - ☑☑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? - ☑☑Quickly bring the food to the correct temperature. An immersion probe thermometer is used for checking the temperature of what? - ☑☑The temperature of liquids such as soups, sauces, and frying oil. What is the first step when cleaning and sanitizing stationary equipment? - ☑☑Unplug the equipment. What is considered to be cross-contamination? - ☑☑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? - ☑☑41° F How long can you safely store ready to eat TCS food in a cooler at a temperature of 41° F or lower? - ☑☑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? - ☑☑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? - ☑☑145° F What is considered an example of a corrective action? - ☑☑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. Show Less Last updated: 5 months ago