SERVSAFE MANAGER EXAM
QUESTIONS WITH VERIFIED
ANSWERS; 100% CORRECT; GRADE
A
A case of #10 cans of tomato sauce on a delivery has 4 of
6 cans severely dented, but not punctured or leaking.
What should be done with the items? - correct
answer- Return the damaged cans to the delivery
driver and request a credit slip for the unusable items
A chef wants to put a seared tuna dish on the menu. How
can she best ensure a safe product for service? -
correct answer- Order the tuna from an
approved and reputable supplier
a cherry pit in a slice of pie is which type of contaminant?
- correct answer- physical
a consumer advisory is required when serving -
correct answer- Cooked to order hamburgers
,a cook takes poultry out of the oven for service, checks
the temp of poultry that is baking, and finds that it is 150
F . the cook records this in a log and continues cooking the
poultry until its temp is at 165 F. which step in this
process was the corrective action. - correct
answer- continuing the cooking process
a correctly designed and installed three compartment sink
must have which type of backflow prevention? -
correct answer- air gap
A customer calls to report that they contacted a
foodborne-illness after they ate at your establishment.
What information should you get from the customer? -
correct answer- General contact information
and a description of what food and drink the customer
consumed
A delivery of rice boxes should be rejected if the -
correct answer- Box bottoms are water stained
,a food employee arrives at work and informs the manager
that he has been diagnosed with shigellosis... the manager
must: - correct answer- immediately exclude
the employee from the facility and contact the local
regulatory agency
A Food handler has cooled a container of chili to 70
degree F in 1 hour. How much time is left to cool the chili
to 41? - correct answer- 5 Hours
a food handler has emptied a durable 5 gallon bucket that
originally contained pickles. this bucket - correct
answer- may be reused for food storage if it is
cleaned and sanitized
a food handler has opened a container of commercially
prepared potato salad. after how many days must the
potato salad be discarded if it has been properly stored?
- correct answer- 7
A food handler is prepping a seafood dish on April 4, using
shrimp and scallops. The shrimp has a use-by date of April
, 8, and the scallops have a use-by date of April 10. What is
the use-by date for the seafood dish? - correct
answer- April 8
a food handler is slicing roast beef continuously on a slicer
for 6 hours. after 4 hours, the roast beef is removed and
set aside while the slicer parts are washed, rinsed, and
sanitized. the meat is then put back on the slicer to
continue slicing. what is the most serious risk of this
procedure? - correct answer- time
temperature abuse of the roast beef
A food handler just finished storing a dry food delivery,
which step was done correctly? - correct answer-
Stored food away from the wall
a food handler must remove what item before working
with food? - correct answer- medical bracelet
a food handler should recalibrate a thermometer after -
correct answer- it falls on the floor
QUESTIONS WITH VERIFIED
ANSWERS; 100% CORRECT; GRADE
A
A case of #10 cans of tomato sauce on a delivery has 4 of
6 cans severely dented, but not punctured or leaking.
What should be done with the items? - correct
answer- Return the damaged cans to the delivery
driver and request a credit slip for the unusable items
A chef wants to put a seared tuna dish on the menu. How
can she best ensure a safe product for service? -
correct answer- Order the tuna from an
approved and reputable supplier
a cherry pit in a slice of pie is which type of contaminant?
- correct answer- physical
a consumer advisory is required when serving -
correct answer- Cooked to order hamburgers
,a cook takes poultry out of the oven for service, checks
the temp of poultry that is baking, and finds that it is 150
F . the cook records this in a log and continues cooking the
poultry until its temp is at 165 F. which step in this
process was the corrective action. - correct
answer- continuing the cooking process
a correctly designed and installed three compartment sink
must have which type of backflow prevention? -
correct answer- air gap
A customer calls to report that they contacted a
foodborne-illness after they ate at your establishment.
What information should you get from the customer? -
correct answer- General contact information
and a description of what food and drink the customer
consumed
A delivery of rice boxes should be rejected if the -
correct answer- Box bottoms are water stained
,a food employee arrives at work and informs the manager
that he has been diagnosed with shigellosis... the manager
must: - correct answer- immediately exclude
the employee from the facility and contact the local
regulatory agency
A Food handler has cooled a container of chili to 70
degree F in 1 hour. How much time is left to cool the chili
to 41? - correct answer- 5 Hours
a food handler has emptied a durable 5 gallon bucket that
originally contained pickles. this bucket - correct
answer- may be reused for food storage if it is
cleaned and sanitized
a food handler has opened a container of commercially
prepared potato salad. after how many days must the
potato salad be discarded if it has been properly stored?
- correct answer- 7
A food handler is prepping a seafood dish on April 4, using
shrimp and scallops. The shrimp has a use-by date of April
, 8, and the scallops have a use-by date of April 10. What is
the use-by date for the seafood dish? - correct
answer- April 8
a food handler is slicing roast beef continuously on a slicer
for 6 hours. after 4 hours, the roast beef is removed and
set aside while the slicer parts are washed, rinsed, and
sanitized. the meat is then put back on the slicer to
continue slicing. what is the most serious risk of this
procedure? - correct answer- time
temperature abuse of the roast beef
A food handler just finished storing a dry food delivery,
which step was done correctly? - correct answer-
Stored food away from the wall
a food handler must remove what item before working
with food? - correct answer- medical bracelet
a food handler should recalibrate a thermometer after -
correct answer- it falls on the floor
