SERVSAFE MANAGER PRACTICE TEST 2023 WITH COMPLETE ANSWERS GRADED A+

Which item should be rejected? - CORRECT ANS Bags of organic cookies in torn packaging What is the first step of cleaning and sanitizing stationary equipment? - CORRECT ANS Unplug the unit Why are people who take certain medications at risk for foodborne illness? - CORRECT ANS Their immune systems are compromised What temperature should the water be for manual dishwashing? - CORRECT ANS Must be at least 110 ̊F (43 ̊C) When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? - CORRECT ANS Labels on food What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale? - CORRECT ANS Potential allergens When can a food handler diagnosed with jaundice return to work? - CORRECT ANS When approved by the regulatory authority What temperature must a high-temperature dishwasher's final sanitizing rinse be? - CORRECT ANS At least 180 ̊F (82 ̊C) What thermometer is best suited to checking a dishwashing machine's final rinse temperature? - CORRECT ANS Maximum registering thermometer What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? - CORRECT ANS 135 ̊F (57 ̊C) Which organization includes inspecting food as one of its primary responsibilities? - CORRECT ANS U.S. Department of Agriculture A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? - CORRECT ANS April 8 What should food handlers do after leaving and returning to the prep area? - CORRECT ANS Wash hands Where should a food handler wash his or her hands after prepping food? - CORRECT ANS Designated sink for hand washing What must staff members do when transferring chemicals to a new container? - CORRECT ANS Label the container What should a server do when taking a food order from customers who have concerns about food allergies? - CORRECT ANS Describe each menu item to customers who ask, including any "secret" ingredients Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? - CORRECT ANS 24 hours When should a food handler with a sore throat and fever be excluded from the operation? - CORRECT ANS When the customers served are primarily a high-risk population Which is an example of physical contamination? - CORRECT ANS Bones in fish What must a food handler with an infected hand wound do to work safely with food? - CORRECT ANS Cover the wound with an impermeable cover and wear a single-use glove What practice should be used to prevent seafood toxins from causing a foodborne illness? - CORRECT ANS Purchasing food from approved, reputable suppliers What is the purpose of hand antiseptic? - CORRECT ANS Lower the number of pathogens on the skin What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? - CORRECT ANS Occ