SERVSAFE Manager Practice UPDATED
Exam Questions and CORRECT Answers
to prevent time temp abuse - CORRECT ANSWER - Why is it advisable to only remove the
amount of food you can prep in a short period of time from the cooler?
6, principle 6 - CORRECT ANSWER - Performing procedural checks every shift to identify
problems, and comparing and analyzing temperature logs each week are examples of which
principle in the HACCP system?
1: conduct hazard analysis
5: identifying corrective actions
6: verifying that the system works
3: establish critical limits
30 - CORRECT ANSWER - When heat sanitizing items, they must be submerged in water
that is at least 171˚F for at least ______ seconds
when serving high risk population - CORRECT ANSWER - when should RTE foods NEVER
be handled with bare hands?
b - CORRECT ANSWER - One of the FDA-recommended food safety responsibilities of a
manager is:
A) Inspecting the quality of food items prepared off-premises for serving in the facility
B) Supervising food handlers to ensure hot and cold food holding temperatures are regularly
monitored
, c - CORRECT ANSWER - It is discovered that a steam table holding hot soup has broken
down, and the soup may have been unheated for as long as 3 hours. What should be done with
the soup?
A) Reheat soup to 135F and place on working steam table.
B) Mix soup with properly heated soup and place on working steam table.
C) Discard the soup, heat a new batch to 135F and place on working steam table.
immediately, right away - CORRECT ANSWER - when should a delivery be inspected?
april 6th - CORRECT ANSWER - A pasta dish is made on April 1st. The milk expires on the
10th, the cheese expires on the 8th. When does the dish need to be thrown out?
HACCP principles - CORRECT ANSWER - for every recipes on the menu
conduct a hazard analysis
determine critical control points
establish critical limits
establish monitoring procedures
identify corrective actions
verify that the system works
establish procedures for record keeping and documentation.
april 10th - CORRECT ANSWER - tuna salad is made on April 4th. you must discard it on
April....
Exam Questions and CORRECT Answers
to prevent time temp abuse - CORRECT ANSWER - Why is it advisable to only remove the
amount of food you can prep in a short period of time from the cooler?
6, principle 6 - CORRECT ANSWER - Performing procedural checks every shift to identify
problems, and comparing and analyzing temperature logs each week are examples of which
principle in the HACCP system?
1: conduct hazard analysis
5: identifying corrective actions
6: verifying that the system works
3: establish critical limits
30 - CORRECT ANSWER - When heat sanitizing items, they must be submerged in water
that is at least 171˚F for at least ______ seconds
when serving high risk population - CORRECT ANSWER - when should RTE foods NEVER
be handled with bare hands?
b - CORRECT ANSWER - One of the FDA-recommended food safety responsibilities of a
manager is:
A) Inspecting the quality of food items prepared off-premises for serving in the facility
B) Supervising food handlers to ensure hot and cold food holding temperatures are regularly
monitored
, c - CORRECT ANSWER - It is discovered that a steam table holding hot soup has broken
down, and the soup may have been unheated for as long as 3 hours. What should be done with
the soup?
A) Reheat soup to 135F and place on working steam table.
B) Mix soup with properly heated soup and place on working steam table.
C) Discard the soup, heat a new batch to 135F and place on working steam table.
immediately, right away - CORRECT ANSWER - when should a delivery be inspected?
april 6th - CORRECT ANSWER - A pasta dish is made on April 1st. The milk expires on the
10th, the cheese expires on the 8th. When does the dish need to be thrown out?
HACCP principles - CORRECT ANSWER - for every recipes on the menu
conduct a hazard analysis
determine critical control points
establish critical limits
establish monitoring procedures
identify corrective actions
verify that the system works
establish procedures for record keeping and documentation.
april 10th - CORRECT ANSWER - tuna salad is made on April 4th. you must discard it on
April....
