SERVSAFE MANAGER PRACTICE Exam | Questions & 100% Correct Answers (Verified) | Latest Update | Grade A+

Which unused items may be re-served to another customer? Correct Answer: Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? Correct Answer: Under hot running water. How should a cloth used for wet-wiping be stored? Correct Answer: In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? Correct Answer: In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a food handler? Correct Answer: Jaundice. What is a thermocouple? 2 Correct Answer: A metal probed thermometer. What is an acceptable method for cooling hot TCS food before storage? Correct Answer: In an ice water bath. Why must ground meats be cooked to a higher temperature than whole cuts of meat? Correct 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? Correct Answer: 135° F Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many seconds before serving? Correct Answer: 17 seconds. A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action? Correct Answer: Wear an impermeable bandage and cover with a single-use glove. What is the FIFO method (first-in, first-out)? Correct Answer: Storing food items so that the oldest is used first. 3 What symptom is most commonly associated with foodborne illness? Correct Answer: Diarrhea. What is an example of a physical contaminant? Correct Answer: Bones in chili. What should you do if food shipments are not delivered at the correct temperatures? Correct Answer: Reject the delivery. What is the proper sequence to effectively sanitize dishware, utensils, and equipment? Correct Answer: Scrape, wash, rinse, sanitize, air dry. Hand washing stations are required in which areas? Correct Answer: In food prep, service, and dishwashing areas. What is the best approach to dealing with pests? Correct 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? 4 Correct Answer: The Certified Food Manager When is a foodborne illness considered an outbr