Study Guide 1: Servsafe Manager Exam (80 Questions)

STUDY GUIDE 1: SERVSAFE MANAGER
EXAM (80 QUESTIONS)

Auifooduihandleruihasuicooleduiauicontaineruiofuichiliuitoui70°Fui(21ui°C)uiinui1uihour.uiHowu
imuchuitimeuiisuileftuitouicooluitheuichiliuitoui41°Fui(5ui°C)?ui-uians--5uiHours


Howuishoulduianuiitemuithatuihasuibeenuirecalleduibyuiitsuimanufactureruibeuistoreduiinuian
uioperation?ui-uians--Separatelyuifromuifooduithatuiwilluibeuiserved


Whatuisymptomuicanuiindicateuiauicustomeruiisuihavinguianuiallergicuireaction?ui-uians--
Wheezinguioruishortnessuiofuibreath

Whenuimustuiauifooduihandleruichangeuigloves?ui-uians--
Asuisoonuiasuitheyuibecomeuidirtyuioruitorn

Whereuishoulduiauifooduihandleruiwashuihisuioruiheruihandsuiafteruipreppinguifood?ui-
uians--Designateduisinkuiforuihandwashing


Auifooduihandleruihasuijustuifinisheduistoringuiauidryuifooduiorder?
uiWhichuistepuiwasuidoneuicorrectly?ui-uians--Storeduifooduiawayuifromuitheuiwall


Whichuiisuianuiexampleuiofuiphysicaluicontamination?ui-uians--BonesuiinuiFish

Whatuitemperatureuimustuistuffeduilobsteruibeuicookeduito?ui-uians--
165ui°Fui(74ui°C)uiforui15uiseconds

Whatuishoulduiauiserveruidouiafteruiclearinguiauitable?ui-uians--WashuiHands

WhatuidoesuitheuiLuistanduiforuiinuitheuiFDA'suiA.L.E.R.T.uitool?ui-uians--Look

Auilocaluinursinguihomeuihasuiauiyearlyuibarbecueuiforuiitsuiresidents.uiWhichuifooduiitemui
shoulduinotuibeuiserved?ui-uians--RareuiHamburgers

Theuitemperatureuiofuiclamuichowderuiisuicheckeduiduringuiholding.uiAccordinguitouitheuio
peration'suipolicy,uitheuichowderuimustuibeuithrownuiout.uiWhatuiHACCPuiprincipleuiisuibei
nguipracticeduibyuithrowinguioutuitheuisoup?ui-uians--CorrectiveuiAction

Whenuishoulduiauifooduihandleruiwithuiauisoreuithroatuianduifeveruibeuiexcludeduifromuithe
uioperation?ui-uians--Whenuitheuicustomersuiserveduiareuiprimarilyuiauihigh-
riskuipopulation

, Whatuiruleuiforuiservinguicondimentsuishoulduibeuipracticed?ui-uians--
Serveuicondimentsuiinuioriginaluicontainers

Whatuimustuianuioperationuidouibeforeuipackaginguifreshuijuiceuion-siteuiforuilateruisale?ui-
uians--Obtainuiauivariance


Whichuiorganizationuiincludesuiinspectinguifooduiasuioneuiofuiitsuiprimaryuiresponsibilities
?ui-uians--U.S.uiDepartmentuiofuiAgriculture

Whyuiareuipeopleuiwhouitakeuicertainuimedicationsuiatuiriskuiforuifoodborneuiillness?ui-
uians--Theiruiimmuneuisystemsuiareuicompromised


Whatuiisuitheuifirstuistepuiofuicleaninguianduisanitizinguistationaryuiequipment?ui-uians--
Unpluguitheuiunit

Whatuimustuiauifooduihandleruiwithuianuiinfecteduihanduiwounduidouitouiworkuisafelyuiwithu
ifood?ui-uians--Coveruitheuiwounduiwithuianuiimpermeableuicoveruianduiwearuiauisingle-
useuiglove

Whatuishoulduifooduihandlersuidouiafteruileavinguianduireturninguitouitheuiprepuiarea?ui-
uians--Washuihands


Parasitesuiareuicommonlyuiassociateduiwithuiwhatuifood?ui-uians--WilduiGame

Whatuitemperatureuimustuiauihigh-temperatureuidishwasher'suifinaluisanitizinguirinseuibe?
ui-uians--Atuileastui180 ̊Fui(82 C
̊ )

Whatuisymptomuirequiresuiauifooduihandleruitouibeuiexcludeduifromuitheuioperation?ui-
uians--Jaundice


Whichuiofuitheseuifooduiprocessesuidoesuinotuirequireuiauivarianceuifromuiauiregulatoryuia
uthority?ui-uians--Buyinguibeanuisproutsuifromuiauireputableuisupplier

Single-useuiglovesuiareuinotuirequireduiwhen...ui-uians--washinguiproduce

Whatuifactorsuiinfluenceuitheuieffectivenessuiofuiauichemicaluisanitizer?ui-uians--
Concentration,uitemperature,uicontactuitime,uipH,uianduiwateruihardness

AuifooduihandleruiisuipreppinguiauiseafooduidishuionuiAprilui4,uiusinguishrimpuianduiscallop
s.uiTheuishrimpuihasuiauiuse-byuidateuiofuiAprilui8,uianduitheuiscallopsuihaveuiauiuse-
byuidateuiofuiAprilui10.uiWhatuiisuitheuiuse-byuidateuiforuitheuiseafooduidish?ui-uians--8-Apr

Whatuiinformationuimustuibeuiincludeduionuitheuilabeluiofuiauicontaineruiofuiready-to-
eatuiTCSuifooduipreppeduion-siteuiforuiretailuisale?ui-uians--Potentialuiallergens