ServSafe Manager Practice Tests| 170 questions| with complete solutions

One of the FDA-recommended food safety responsibilities of a manager is: Correct Answer: Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored. How can a food handler reduce or eliminate the risk of food contamination? Correct Answer: Washing their hands after using the restroom. How long should hands and arms be scrubbed during hand washing? Correct Answer: 20-25 seconds. Ready-to-eat food should NEVER be handled with bare hands in what situation? Correct Answer: When food is being served to a high-risk population, like children or the elderly. When should a delivery be inspected? Correct Answer: Immediately upon receiving the delivery. Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler? Correct Answer: To prevent time-temp abuse. It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup? Correct Answer: Discard the soup, heat a new batch to 135 degrees Fahrenheit and place it in a working steam table. Performing procedural checks every shift to identify problems, and comparing and analyzing temperature logs each week are examples of which principle in the HAACP system? Correct Answer: Principle 6 - Verifying that the system works. What can hand sinks be used for? Correct Answer: Hand washing only. When heat sanitizing items, they must be submerged in water that is at least 171 degrees Fahrenheit for at least... Correct Answer: 30 seconds. Name the four types of pathogens that can contaminate food and cause food borne illness: Correct Answer: Bacteria, Viruses, Parasites, and Fungi. You see an employee preparing food directly after cleaning the grease trap. What corrective action should be taken? Corre