SERVSAFE FOOD MANAGER EXAM ACTUAL EXAM 2024 |
ALL QUESTIONS AND CORRECT ANSWERS (ALREADY
GRADED A+) |
What is the minimu internal cooking temperature for raw eggs prepared for immediate
service?
a. 135F.
b. 145F.
c. 155F.
d. 165F. - b. 145F.
Fresh beef must be received at or below
a. 32F.
b. 41F.
c. 45F.
d. 50F. - b. 41F.
An operation must obtain a variance from the regulatory authority before
a. Packaging food for take-out customers.
b. Shipping from between states.
c. Smoking food for flavor.
d. Curing food. - d. Curing food.
The cook puts refrigerated lasagna into the steam table at 9:00am for service a noon.
This practice is incorrect because the
a. Steam table is to be used for holding correctly heated food.
b. Food should be cooked to at least 120F before being put into the steam table.
c. Lasagna will burn if left for 3 hours in the steam table.
d. Temperature of the food was not taken before being put into the steam table. - a.
Steam table is to be used for holding correctly heated food.
Food handlers should be excluded from the prep area when hey are experiencing which
symptom?
a. Vertigo.
b. Vomiting.
c. Warts.
d. Nausea. - b. Vomiting.
The first step in a HACCP plan is to
a. Develop monitoring procedures.
b. Establish critical control points.
, c. Determine critical limits.
d. Identify hazards. - d. Identify hazards.
Shucked shellfish can be removed from their original container for display when the
shell stock tag is retained for how many days?
a. 30
b. 90.
c. 60.
d. 120. - b. 90.
Which type of contaminant is a bone in a fish fillet?
a. Chemical.
b. Physical.
c. Conventional.
d. Biological. - b. Physical.
Which item can be re-served to customers?
a. Uncovered condiments.
b. Unopened prepackaged food.
c. Uneaten bread.
d. Uneaten garnish. - b. Unopened prepackaged food.
The minimum water temperature when sanitizing utensils using hot water is
a. 171F.
b. 110F.
c. 165F.
d. 150F. - a. 171F.
When prepping food it is acceptable for food handlers to wear
a. Bracelets.
b. Open-toe shoes.
c. Hats.
d. Shorts. - c. Hats.
The water temperature in the wash sink of a three-compartment sink must be at least
a. 110F.
b. 125F.
c. 150F.
d. 165F. - a. 110F.
The agency responsible for inspecting operations that ship food to other state in the
a. FDA.
b. NSF.
c. CDC.
d. EPA. - a. FDA.
Using food coloring to make ground beef appear fresher is
ALL QUESTIONS AND CORRECT ANSWERS (ALREADY
GRADED A+) |
What is the minimu internal cooking temperature for raw eggs prepared for immediate
service?
a. 135F.
b. 145F.
c. 155F.
d. 165F. - b. 145F.
Fresh beef must be received at or below
a. 32F.
b. 41F.
c. 45F.
d. 50F. - b. 41F.
An operation must obtain a variance from the regulatory authority before
a. Packaging food for take-out customers.
b. Shipping from between states.
c. Smoking food for flavor.
d. Curing food. - d. Curing food.
The cook puts refrigerated lasagna into the steam table at 9:00am for service a noon.
This practice is incorrect because the
a. Steam table is to be used for holding correctly heated food.
b. Food should be cooked to at least 120F before being put into the steam table.
c. Lasagna will burn if left for 3 hours in the steam table.
d. Temperature of the food was not taken before being put into the steam table. - a.
Steam table is to be used for holding correctly heated food.
Food handlers should be excluded from the prep area when hey are experiencing which
symptom?
a. Vertigo.
b. Vomiting.
c. Warts.
d. Nausea. - b. Vomiting.
The first step in a HACCP plan is to
a. Develop monitoring procedures.
b. Establish critical control points.
, c. Determine critical limits.
d. Identify hazards. - d. Identify hazards.
Shucked shellfish can be removed from their original container for display when the
shell stock tag is retained for how many days?
a. 30
b. 90.
c. 60.
d. 120. - b. 90.
Which type of contaminant is a bone in a fish fillet?
a. Chemical.
b. Physical.
c. Conventional.
d. Biological. - b. Physical.
Which item can be re-served to customers?
a. Uncovered condiments.
b. Unopened prepackaged food.
c. Uneaten bread.
d. Uneaten garnish. - b. Unopened prepackaged food.
The minimum water temperature when sanitizing utensils using hot water is
a. 171F.
b. 110F.
c. 165F.
d. 150F. - a. 171F.
When prepping food it is acceptable for food handlers to wear
a. Bracelets.
b. Open-toe shoes.
c. Hats.
d. Shorts. - c. Hats.
The water temperature in the wash sink of a three-compartment sink must be at least
a. 110F.
b. 125F.
c. 150F.
d. 165F. - a. 110F.
The agency responsible for inspecting operations that ship food to other state in the
a. FDA.
b. NSF.
c. CDC.
d. EPA. - a. FDA.
Using food coloring to make ground beef appear fresher is
