SERVSAFE FOOD MANAGER EXAM WITH VERIFIED
QUESTIONS AND ANSWERS LATEST UPDATED
A food handler cooks a turkey to an internal temperature of 165°F (74°C) for 15
seconds. The food handler removes the turkey from the oven and places it in the hot
holding unit at noon at a temperature of 135°F (57°C). The food handler checks the
turkey's temperature at 4 p.m. and finds it to be 135°F (57°C). What did the food
handler do wrong?
A. The temperature of the turkey should have been taken after 2 hours.
B. The temperature of the turkey in the holding unit should have been 145°F (63°C).
C. The turkey should have been cooked to 145°F (63°C) for 60 seconds.
D. Nothing. Everything was done correctly. - A. The temperature of the turkey should
have been taken after 2 hours.
Food service operations must purchase food from A.
the lowest-priced supplier.
B. a supplier that delivers twice a week.
C. a source located close to the operation.
D. an approved source. - D. an approved source.
The temperature of vegetable beef soup held on a steam table is checked and recorded
in a log every 2 hours. When the temperature falls below 135°F (57°C), the cook tells
the manager and then reheats the soup to 165°F (74°C) for 15 seconds. What was the
corrective action taken?
A. Checking the soup's temperature every 2 hours
B. Recording the soup's temperature in a log
C. Telling the manager that the soup's temperature had fallen below 135°F (57°C) D.
Reheating the soup to 165°F (74°C) for 15 seconds - B. Recording the soup's
temperature in a log
Later in the shift, a food handler complains about a sore throat and fever. What should
the manager do with the food that the employee prepared earlier in the day?
A. Freeze it
B. Throw it out
C. Donate it
D. Serve it - B. Throw it out
, Fresh beef must be received at or below
A. 32°F (0°C)
B. 41°F (5°C)
C. 45°F (7°C)
D. 50°F (10°C) - B. 41°F (5°C)
What food item can be re-served to customers?
A. Oysters purchased from a local fishing dock
B. Crackers in an unopened original package
C. Ready-to-eat food in a swollen package
D. Previously served, unwrapped sandwiches - B. Crackers in an unopened original
package
Previously cooked food that was hot held for service must be reheated to which
minimum internal temperature for at least 15 seconds?
A. 125°F (52°C)
B. 135°F (57°C)
C. 155°F (68°C)
D. 165°F (74°C) - D. 165°F (74°C)
After training food handlers about reporting illnesses, the manager must
A. provide training when staff get sick and have them sign documents to prove that
the training occurred.
B. require them to pass a test about what they learned before allowing them to work
with or around food.
C. have them sign a document stating that they agree to report illnesses and that
they received training.
D. have them role-play so the manager know that they understood the training. - C.
have them sign a document stating that they agree to report illnesses and that they
received training.
In general, pathogens grow very slowly or not at all at pH levels below
A. 4.6
B. 5.0
C. 6.0
D. 6.4 - A. 4.6
Recommendations for foodservice regulations are issued at the federal level through
the
A. state health code.
B. FDA Food Code.
C. HACCP guidelines.
D. OSHA standards. - B. FDA Food Code.
QUESTIONS AND ANSWERS LATEST UPDATED
A food handler cooks a turkey to an internal temperature of 165°F (74°C) for 15
seconds. The food handler removes the turkey from the oven and places it in the hot
holding unit at noon at a temperature of 135°F (57°C). The food handler checks the
turkey's temperature at 4 p.m. and finds it to be 135°F (57°C). What did the food
handler do wrong?
A. The temperature of the turkey should have been taken after 2 hours.
B. The temperature of the turkey in the holding unit should have been 145°F (63°C).
C. The turkey should have been cooked to 145°F (63°C) for 60 seconds.
D. Nothing. Everything was done correctly. - A. The temperature of the turkey should
have been taken after 2 hours.
Food service operations must purchase food from A.
the lowest-priced supplier.
B. a supplier that delivers twice a week.
C. a source located close to the operation.
D. an approved source. - D. an approved source.
The temperature of vegetable beef soup held on a steam table is checked and recorded
in a log every 2 hours. When the temperature falls below 135°F (57°C), the cook tells
the manager and then reheats the soup to 165°F (74°C) for 15 seconds. What was the
corrective action taken?
A. Checking the soup's temperature every 2 hours
B. Recording the soup's temperature in a log
C. Telling the manager that the soup's temperature had fallen below 135°F (57°C) D.
Reheating the soup to 165°F (74°C) for 15 seconds - B. Recording the soup's
temperature in a log
Later in the shift, a food handler complains about a sore throat and fever. What should
the manager do with the food that the employee prepared earlier in the day?
A. Freeze it
B. Throw it out
C. Donate it
D. Serve it - B. Throw it out
, Fresh beef must be received at or below
A. 32°F (0°C)
B. 41°F (5°C)
C. 45°F (7°C)
D. 50°F (10°C) - B. 41°F (5°C)
What food item can be re-served to customers?
A. Oysters purchased from a local fishing dock
B. Crackers in an unopened original package
C. Ready-to-eat food in a swollen package
D. Previously served, unwrapped sandwiches - B. Crackers in an unopened original
package
Previously cooked food that was hot held for service must be reheated to which
minimum internal temperature for at least 15 seconds?
A. 125°F (52°C)
B. 135°F (57°C)
C. 155°F (68°C)
D. 165°F (74°C) - D. 165°F (74°C)
After training food handlers about reporting illnesses, the manager must
A. provide training when staff get sick and have them sign documents to prove that
the training occurred.
B. require them to pass a test about what they learned before allowing them to work
with or around food.
C. have them sign a document stating that they agree to report illnesses and that
they received training.
D. have them role-play so the manager know that they understood the training. - C.
have them sign a document stating that they agree to report illnesses and that they
received training.
In general, pathogens grow very slowly or not at all at pH levels below
A. 4.6
B. 5.0
C. 6.0
D. 6.4 - A. 4.6
Recommendations for foodservice regulations are issued at the federal level through
the
A. state health code.
B. FDA Food Code.
C. HACCP guidelines.
D. OSHA standards. - B. FDA Food Code.
