ServSafe Manager Exam Practice Questions

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 4:00p.m. - C 3:00 p.m. A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)? A 2 hours B 3 hours C 4 hours D 5 hours - D 5 hours A food handler has just finished storing a dry food delivery. Which step was done correctly? A Stored food underneath a stairwell B Stored food in an empty chemical container C Stored food away from the wall D Stored food 4 inches off the floor - C Stored food away from wall 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? A April 12 B. April 8 C April 10 D April 4 - B. April 8 A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action? - make sure the food handler understands safe cooling practices 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 - B. Wash hands