SERVSAFE EXAM PRACTICE
QUESTIONS AND ANSWERS WITH
RATIONALE; LATEST EDITION;
ALREADY VERIFIED ANSWERS;
GRADED A+
A broken water main has caused the water in an
operation to appear brown. What should the manager
do?
A) Contact the local regulatory authority before use.
B) Use the water for everything expect dishwashing.
C) Boil the water for 1 minute before use.
D) Use the water for everything except handwashing. -
correct answer- Answer: A
A catering employee removed a 135 F (57 C) tray of
lasagna from hot-holding for service in a hotel conference
room at 11:00 am. By what time must the lasagna be
thrown out?
,A) 12:00 p.m.
B) 2:00 p.m.
C) 3:00 p.m.
D) 4:00 p.m. - correct answer- Answer: C
(4 hours)
A food handler who has just bused tables must do what
before handling food?
A) Change apron
B) Wash hands
C) Put disposable gloves back on
D) Wipe hands on a cloth towel - correct answer-
Answer: B
A handwashing station should have a garbage container,
hot and cold water, signage, a way to dry hands, and ?
A) Soap
,B) A timer
C) A Clock
D) Gloves - correct answer- Answer: A
A manager asks a chef to continue cooking chicken
breasts after seeing them cooked to an incorrect
temperature. This is an example of which step in active
managerial control?
A) Identifying risks
B) Monitoring
C) Corrective action
D) Re-evaluation - correct answer- Answer: C
A manager walks around the kitchen every hour to answer
questions and to see if staff members are following
procedures. This is an example of which step in active
managerial control?
A) Management oversight
, B) Corrective action
C) Re-evaluation
D) Identify risks - correct answer- Answer: A
A manager's responsibility to actively control risk factors
for foodborne illnesses is called?
A) Hazard analysis critical control point (HACCP).
B) Quality control and assurance.
C) Food safety management.
D) Active managerial control. - correct answer-
Answer: D
A power outage has left hot TCS food out of temperature
control for six hours. What must be done with the food?
A) Cool the food to 41 F (5 C) or lower.
B) Serve the food immediately.
C) Cook the food 165 F (74 C)
QUESTIONS AND ANSWERS WITH
RATIONALE; LATEST EDITION;
ALREADY VERIFIED ANSWERS;
GRADED A+
A broken water main has caused the water in an
operation to appear brown. What should the manager
do?
A) Contact the local regulatory authority before use.
B) Use the water for everything expect dishwashing.
C) Boil the water for 1 minute before use.
D) Use the water for everything except handwashing. -
correct answer- Answer: A
A catering employee removed a 135 F (57 C) tray of
lasagna from hot-holding for service in a hotel conference
room at 11:00 am. By what time must the lasagna be
thrown out?
,A) 12:00 p.m.
B) 2:00 p.m.
C) 3:00 p.m.
D) 4:00 p.m. - correct answer- Answer: C
(4 hours)
A food handler who has just bused tables must do what
before handling food?
A) Change apron
B) Wash hands
C) Put disposable gloves back on
D) Wipe hands on a cloth towel - correct answer-
Answer: B
A handwashing station should have a garbage container,
hot and cold water, signage, a way to dry hands, and ?
A) Soap
,B) A timer
C) A Clock
D) Gloves - correct answer- Answer: A
A manager asks a chef to continue cooking chicken
breasts after seeing them cooked to an incorrect
temperature. This is an example of which step in active
managerial control?
A) Identifying risks
B) Monitoring
C) Corrective action
D) Re-evaluation - correct answer- Answer: C
A manager walks around the kitchen every hour to answer
questions and to see if staff members are following
procedures. This is an example of which step in active
managerial control?
A) Management oversight
, B) Corrective action
C) Re-evaluation
D) Identify risks - correct answer- Answer: A
A manager's responsibility to actively control risk factors
for foodborne illnesses is called?
A) Hazard analysis critical control point (HACCP).
B) Quality control and assurance.
C) Food safety management.
D) Active managerial control. - correct answer-
Answer: D
A power outage has left hot TCS food out of temperature
control for six hours. What must be done with the food?
A) Cool the food to 41 F (5 C) or lower.
B) Serve the food immediately.
C) Cook the food 165 F (74 C)
