SERVSAFE MANAGER EXAM | QUESTIONS AND ANSWERS |
VERIFIED ANSWERS GRADED A+ | LATEST EXAM UPDATE
Which agency enforces food safety in a restaurant or foodservice operation? -
CORRECT ANSWERS - State or local regulatory authority
Three components of active managerial control include - CORRECT
ANSWERS - identifying risks, corrective action, and training.
A broken water main has caused the water in an operation to appear brown.
What should the manager do? - CORRECT ANSWERS - Contact the local
regulatory authority before use.
To prevent the deliberate contamination of food, a manager should know who is
in the facility, monitor the security of products, keep information related to food
security on file, and know - CORRECT ANSWERS - whom to contact about
suspicious activity.
As part of handwashing, food handlers must scrub their hands and arms for at
least - CORRECT ANSWERS - 10 seconds
To work with food, a food handler with an infected hand wound must -
CORRECT ANSWERS - cover the wound with an impermeable cover and
wear a single-use glove.
How should food handlers keep their fingernails? - CORRECT ANSWERS -
short and unpolished
,What should a manager of a quick-service operation do if a food handler reports
having a sore throat and a fever? - CORRECT ANSWERS - Restrict the food
handler from working with food.
What action should a manager take when a food handler reports having diarrhea
and being diagnosed with a foodborne illness caused by Shigella spp.? -
CORRECT ANSWERS - Exclude the food handler from the operation.
Where should staff members eat, drink, smoke, or chew gum? - CORRECT
ANSWERS - Designated areas
How long must shellstock tags be kept on file? - CORRECT ANSWERS - 90
days after the last shellfish was sold or served from the container
When receiving a delivery of food for an operation, it is important to -
CORRECT ANSWERS - inspect all food immediately before storing it.
Which item is stored correctly in the cooler?
A. Macaroni salad stored above raw salmon
B. Raw ground pork stored below raw poultry
C. Raw poultry stored above raw pork roasts
D. Sliced pineapple stored below raw steaks - CORRECT ANSWERS - A.
Macaroni salad stored above raw salmon
Ready-to-eat TCS must be date marked if it will be stored for longer than -
CORRECT ANSWERS - 24 hours
A food handler who has just bused tables must do what before handling food? -
CORRECT ANSWERS - Wash hands
, A recall has been issued for a specific brand of orange juice. The store manager
has matched the information from the recall notice to the item, removed it from
inventory, and stored it in a secure location. What should the manager do next? -
CORRECT ANSWERS - Label the item to prevent it from accidentally being
placed back in inventory
What is the maximum amount of time that ready-to-eat TCS food can be stored
in a cooler at 41°F (5°C) before it must be sold, served, or thrown out? -
CORRECT ANSWERS - 7 days
Pathogens are likely to grow well in a meat stew that is - CORRECT
ANSWERS - between 41°F and 135°F (5°C and 57°C) - Temperature Danger
Zone
Which is a TCS food? - CORRECT ANSWERS - Sprouts
Cut melons should be stored at what internal temperature? - CORRECT
ANSWERS - 41°F (5°C) or lower
Why are preschool-age children at a higher risk for foodborne illnesses? -
CORRECT ANSWERS - They have not yet built up their immune systems.
What is one factor that affects the growth of bacteria in food? (FATTOM) -
CORRECT ANSWERS - Acidity
Using one set of cutting boards for raw poultry and another set of cutting boards
for ready-to-eat food reduces the risk of - CORRECT ANSWERS - cross-
contamination.
Peanuts and soy products are two possible food items that can be dangerous for
people with - CORRECT ANSWERS - food allergies.
VERIFIED ANSWERS GRADED A+ | LATEST EXAM UPDATE
Which agency enforces food safety in a restaurant or foodservice operation? -
CORRECT ANSWERS - State or local regulatory authority
Three components of active managerial control include - CORRECT
ANSWERS - identifying risks, corrective action, and training.
A broken water main has caused the water in an operation to appear brown.
What should the manager do? - CORRECT ANSWERS - Contact the local
regulatory authority before use.
To prevent the deliberate contamination of food, a manager should know who is
in the facility, monitor the security of products, keep information related to food
security on file, and know - CORRECT ANSWERS - whom to contact about
suspicious activity.
As part of handwashing, food handlers must scrub their hands and arms for at
least - CORRECT ANSWERS - 10 seconds
To work with food, a food handler with an infected hand wound must -
CORRECT ANSWERS - cover the wound with an impermeable cover and
wear a single-use glove.
How should food handlers keep their fingernails? - CORRECT ANSWERS -
short and unpolished
,What should a manager of a quick-service operation do if a food handler reports
having a sore throat and a fever? - CORRECT ANSWERS - Restrict the food
handler from working with food.
What action should a manager take when a food handler reports having diarrhea
and being diagnosed with a foodborne illness caused by Shigella spp.? -
CORRECT ANSWERS - Exclude the food handler from the operation.
Where should staff members eat, drink, smoke, or chew gum? - CORRECT
ANSWERS - Designated areas
How long must shellstock tags be kept on file? - CORRECT ANSWERS - 90
days after the last shellfish was sold or served from the container
When receiving a delivery of food for an operation, it is important to -
CORRECT ANSWERS - inspect all food immediately before storing it.
Which item is stored correctly in the cooler?
A. Macaroni salad stored above raw salmon
B. Raw ground pork stored below raw poultry
C. Raw poultry stored above raw pork roasts
D. Sliced pineapple stored below raw steaks - CORRECT ANSWERS - A.
Macaroni salad stored above raw salmon
Ready-to-eat TCS must be date marked if it will be stored for longer than -
CORRECT ANSWERS - 24 hours
A food handler who has just bused tables must do what before handling food? -
CORRECT ANSWERS - Wash hands
, A recall has been issued for a specific brand of orange juice. The store manager
has matched the information from the recall notice to the item, removed it from
inventory, and stored it in a secure location. What should the manager do next? -
CORRECT ANSWERS - Label the item to prevent it from accidentally being
placed back in inventory
What is the maximum amount of time that ready-to-eat TCS food can be stored
in a cooler at 41°F (5°C) before it must be sold, served, or thrown out? -
CORRECT ANSWERS - 7 days
Pathogens are likely to grow well in a meat stew that is - CORRECT
ANSWERS - between 41°F and 135°F (5°C and 57°C) - Temperature Danger
Zone
Which is a TCS food? - CORRECT ANSWERS - Sprouts
Cut melons should be stored at what internal temperature? - CORRECT
ANSWERS - 41°F (5°C) or lower
Why are preschool-age children at a higher risk for foodborne illnesses? -
CORRECT ANSWERS - They have not yet built up their immune systems.
What is one factor that affects the growth of bacteria in food? (FATTOM) -
CORRECT ANSWERS - Acidity
Using one set of cutting boards for raw poultry and another set of cutting boards
for ready-to-eat food reduces the risk of - CORRECT ANSWERS - cross-
contamination.
Peanuts and soy products are two possible food items that can be dangerous for
people with - CORRECT ANSWERS - food allergies.
