ServSafe Manager 2024-2025
Fresh fruits and vegetables should be washed - Answer- Before cutting
Adding food coloring to ground beef to make it look fresher is - Answer- Prohibited by the
regulatory authroity
Which condition promotes the growth of bacteria - Answer- Temperature between 41 and 135
degrees
What is the most effective way to prevent viral foodborne diseases - Answer- Frequent
handwashing
What agency is tasked with insoecting meat, poultry, eggs, fruit, and vegetables transported
across state lines? - Answer- USDA
Food handlers are premitted to wear fingernail polish or artificial nails when they - Answer- Use
intact, well-maintained gloves
What is the minimum internal temperature to which gravy should be reheated in a microwave -
Answer- 165 degrees
Game animals received for sale in an operation should - Answer- Be commercially raised for food
purposes
What is the first step in proper handwashing? - Answer- Wet hands and arms
What is minimum internal cooking temperature for poultry? - Answer- 165 degrees
Freezing food maintaines its safety because - Answer- Ut inhibits the growth of pathogens
Which of the following is most likely to be contaminated with the virus that causes Hepatitis A? -
Answer- Raw oysters on the half shell
Which method is NOT recommended for cooling food safely? - Answer- Storing food in deep
containers
What is the safe temperature for holding hot foods? - Answer- At or above 135 degrees
Which pathogen is classified as a parisite commonly associated with undercooked pork? -
Answer- Trichinella
Whcih policy should be followed when a food handler is sick? - Answer- Send them home
immediately and report it to a supervisor
If a food handler later in the shfit complains fo a sore throat and a fever, what should the manager
dow ith the food prepared by this individual earlier in the day? - Answer- Discard it
, Which practice reduces the risk of cross-contamination? - Answer- Using seperate cutting boards
for raw meat and vegetables
Which food was cooled properly? - Answer- Cooked poultry that cooled from 135 to 70 within 2
hours and from 70 to 41 within an additional 4 hours
Which action can lead to chemical contamination in a restaurant? - Answer- /storing cleaning
chemicals near food
Ready-to-eat food must be discarded if it has - Answer- Been handled by sick food handlers who
are later excluded
Which item is permissible for a food handler to wear on their hjands or arms? - Answer- Plain
metal band ring
Fresh beed must be received at or below which temperature? - Answer- 41 degrees
A chef uses bleach to sanitize a countertop and then immediately prepares a salad on the same
surface. This practice could lead to - Answer- Chemical contamination
What is an example of inappropriate work attire in a kitchen? - Answer- Jewelry like rings and
bracelets
Why is it important to comply with local, state, and federal food safety regulations? - Answer- To
ensure public safety and avoid the potential for foodborne illness
What should be included in an effective HACCP plam? - Answer- Procedures for corrective
actions if critical limits are not met
Why is it important to serve food as safe temperatures? - Answer- Prevents foodborne illness
If a manager observes a food handler improperly handling raw and cooked poultry without
chnaging gloves, the manager should - Answer- Discard the cooked poultry and reiterate proper
food handling practices
Which allergenic contaminant is legally required to be indentified on food labels due to common
severe reactions? - Answer- Peanuts
Monitoring is important in HACCP because it - Answer- Emsures that each CCP is under control
What is the minimum internal cooking temperature for raw eggs that are prepared for immediate
service? - Answer- 145 degrees
How often should food-contact surfaces be cleaned and sanitized? - Answer- Before each use and
after handling different food types
What is an essential practice when storing frozen foods? - Answer- Storing them at or below 0
degrees
What is a common physical contaminant in food? - Answer- Glass pieces
Fresh fruits and vegetables should be washed - Answer- Before cutting
Adding food coloring to ground beef to make it look fresher is - Answer- Prohibited by the
regulatory authroity
Which condition promotes the growth of bacteria - Answer- Temperature between 41 and 135
degrees
What is the most effective way to prevent viral foodborne diseases - Answer- Frequent
handwashing
What agency is tasked with insoecting meat, poultry, eggs, fruit, and vegetables transported
across state lines? - Answer- USDA
Food handlers are premitted to wear fingernail polish or artificial nails when they - Answer- Use
intact, well-maintained gloves
What is the minimum internal temperature to which gravy should be reheated in a microwave -
Answer- 165 degrees
Game animals received for sale in an operation should - Answer- Be commercially raised for food
purposes
What is the first step in proper handwashing? - Answer- Wet hands and arms
What is minimum internal cooking temperature for poultry? - Answer- 165 degrees
Freezing food maintaines its safety because - Answer- Ut inhibits the growth of pathogens
Which of the following is most likely to be contaminated with the virus that causes Hepatitis A? -
Answer- Raw oysters on the half shell
Which method is NOT recommended for cooling food safely? - Answer- Storing food in deep
containers
What is the safe temperature for holding hot foods? - Answer- At or above 135 degrees
Which pathogen is classified as a parisite commonly associated with undercooked pork? -
Answer- Trichinella
Whcih policy should be followed when a food handler is sick? - Answer- Send them home
immediately and report it to a supervisor
If a food handler later in the shfit complains fo a sore throat and a fever, what should the manager
dow ith the food prepared by this individual earlier in the day? - Answer- Discard it
, Which practice reduces the risk of cross-contamination? - Answer- Using seperate cutting boards
for raw meat and vegetables
Which food was cooled properly? - Answer- Cooked poultry that cooled from 135 to 70 within 2
hours and from 70 to 41 within an additional 4 hours
Which action can lead to chemical contamination in a restaurant? - Answer- /storing cleaning
chemicals near food
Ready-to-eat food must be discarded if it has - Answer- Been handled by sick food handlers who
are later excluded
Which item is permissible for a food handler to wear on their hjands or arms? - Answer- Plain
metal band ring
Fresh beed must be received at or below which temperature? - Answer- 41 degrees
A chef uses bleach to sanitize a countertop and then immediately prepares a salad on the same
surface. This practice could lead to - Answer- Chemical contamination
What is an example of inappropriate work attire in a kitchen? - Answer- Jewelry like rings and
bracelets
Why is it important to comply with local, state, and federal food safety regulations? - Answer- To
ensure public safety and avoid the potential for foodborne illness
What should be included in an effective HACCP plam? - Answer- Procedures for corrective
actions if critical limits are not met
Why is it important to serve food as safe temperatures? - Answer- Prevents foodborne illness
If a manager observes a food handler improperly handling raw and cooked poultry without
chnaging gloves, the manager should - Answer- Discard the cooked poultry and reiterate proper
food handling practices
Which allergenic contaminant is legally required to be indentified on food labels due to common
severe reactions? - Answer- Peanuts
Monitoring is important in HACCP because it - Answer- Emsures that each CCP is under control
What is the minimum internal cooking temperature for raw eggs that are prepared for immediate
service? - Answer- 145 degrees
How often should food-contact surfaces be cleaned and sanitized? - Answer- Before each use and
after handling different food types
What is an essential practice when storing frozen foods? - Answer- Storing them at or below 0
degrees
What is a common physical contaminant in food? - Answer- Glass pieces
