SERVSAFE MANAGER TEST
QUESTIONS & VERIFIED
ANSWERS; LATEST UPDATE;
GRADED A+
A hand washing sink, Shelby equipped to provide hot
water at a temperature of - correct answer-
100°F
An operation must obtain a variance from the regulatory
authority before - correct answer- Curing food
Floor covering is used to - correct answer-
Reduce sharp corners in hard to clean floors
Food is being temperature abuse when - correct
answer- It's cooked to the wrong internal
temperature, held at the wrong temperature, cold or
reheated incorrectly
, Freezing food keeps it safe, because freezing - correct
answer- Slow the growth of pathogens in food
Fresh peas must be received at or below - correct
answer- 41°F
How far must you stick a bimetallic stem thermometer
into food to get an accurate reading? - correct
answer- To the dimple
How far must you stick a thermocouple or thermistor
probe interview to get an accurate reading? - correct
answer- To the tip of the probe
How long can food stay in the temperature danger zone
before it must be thrown out? - correct answer-
4 hours
Later in the shift, a food handler complains about a sore
throat and fever. What should the manager do with the
QUESTIONS & VERIFIED
ANSWERS; LATEST UPDATE;
GRADED A+
A hand washing sink, Shelby equipped to provide hot
water at a temperature of - correct answer-
100°F
An operation must obtain a variance from the regulatory
authority before - correct answer- Curing food
Floor covering is used to - correct answer-
Reduce sharp corners in hard to clean floors
Food is being temperature abuse when - correct
answer- It's cooked to the wrong internal
temperature, held at the wrong temperature, cold or
reheated incorrectly
, Freezing food keeps it safe, because freezing - correct
answer- Slow the growth of pathogens in food
Fresh peas must be received at or below - correct
answer- 41°F
How far must you stick a bimetallic stem thermometer
into food to get an accurate reading? - correct
answer- To the dimple
How far must you stick a thermocouple or thermistor
probe interview to get an accurate reading? - correct
answer- To the tip of the probe
How long can food stay in the temperature danger zone
before it must be thrown out? - correct answer-
4 hours
Later in the shift, a food handler complains about a sore
throat and fever. What should the manager do with the
