ServSafe Manager Practice Exam Revised Questions And Answers Verified 100% Correct

ServSafe Manager Practice Exam Revised Questions And Answers Verified 100% Correct What symptom is most commonly associated with foodborne illness? - CORRECT ANSWERDiarrhea. What is an example of a physical contaminant? - ANSWERBones in chili. What should you do if food shipments are not delivered at the correct temperatures? - ANSWERReject the delivery. What is the proper sequence to effectively sanitize dishware, utensils, and equipment? - ANSWERScrape, wash, rinse, sanitize, air dry. Hand washing stations are required in which areas? - ANSWERIn food prep, service, and dishwashing areas. What is the best approach to dealing with pests? - ANSWERDeny pests food, water, and shelter. Work with a licensed pest control operator (PCO). Deny pests access to the operation. What or who is most responsible for training new staff about safe food handling practices? - ANSWERThe Certified Food Manager When is a foodborne illness considered an outbreak? - ANSWERWhen at least two people experience the same symptoms after eating the same food. All items should be stored away from the walls and how many inches from the floor? - ANSWER6 inches. If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what? - ANSWERThat it must remain frozen until used. What activity requires a food handler to wear single-use gloves? - CORRECT ANSWERHandling ready to eat foods. The temperature danger zone refers to which range of temperatures? - CORRECT ANSWER41° F - 135° F The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What type of food safety risk does this refer to? - ANSWERThe deliberate contamination of food. Where is the best place to store cleaning tools and chemicals? - CORRECT ANSWERIn an area only used for this purpose. Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness? - ANSWERHepatitis A. To effectively heat sanitize equipment, it must be soaked for at least 30 seconds in hot water that is what minimum temperature? - ANSWER171° F Hot TCS food needs to be cooled before storage. What is the maximum amount of time you should allow when bringing food down from 135° F to the storage temperature of 41° F or lower? - ANSWER6 hours. The temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. What should be done? - ANSWERQuickly bring the food to the correct temperature. An immersion probe thermometer is used for checking the temperature of what? - ANSWERThe temperature of liquids such as soups, sauces, and frying oil. What is the first step when cleaning and sanitizing stationary equipment? - CORRECT ANSWERUnplug the equipment. What is considered to be cross-contamination? - ANSWERMixing raw food with cooked food that will then be served without further cooking. Storing food on a shelf where it could drip or leak onto the food stored below it. Using the same cutting board for chicken and beef. If a TCS food will be cold held for service, what is the maximum temperature that this food could be held? - ANSWER41° F How long can you safely store ready to eat TCS food in a cooler at a temperature of 41° F or lower? - ANSWER7 days. A faucet that supplies clean drinking water is fitted with a flexible hose to fill a mop bucket. a careless employee leaves the end of the hose in a bucket of dirty mop water overnight. Due to changing air pressure within the building's plumbing system, the dirty mop water moves up the hose and into the faucet, contaminating the clean drinking water. What is this type of contamination called? - ANSWERCrossconnection. What is the minimum internal temperature that raw fish, seafood, shellfish, and crustaceans should be cooked to for at least 15 seconds before serving? - CORRECT ANSWER145° F What is considered an example of a corrective action? - CORRECT ANSWERRetraining staff who are doing a task improperly. Throwing out food that has been time temperature abused. Rejecting a shipment of food that appears to be spoiled. What would require obtaining a variance from your regulatory authority? - ANSWEROffering live shellfish from a display tank. Smoking food to preserve it. Packaging fresh juice for later sale. Using food addictives. Curing food. Processing animals for personal use. Using a reduced-oxygen packaging method. Sprouting seeds or beans. Which person is the most susceptible to foodborne illness? - ANSWERPreschool age children, elderly, and people with compromised immune systems. What is a TCS food? - ANSWERFood that requires time and temperature control for safety. When cooking a T-bone steak, where should you insert a penetration probe thermometer to check it's temperature? - ANSWERIn the thickest part of the meat. Coving is recommended for food service establishments. What is it? - CORRECT ANSWERA curved and sealed edge between the floor and wall, intended to make cleaning easier and more effective. If you are holding a HOT food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be stored or thrown out? - ANSWER4 hours.