ServSafe Manager Examination Questions | Grade A Questions and Answers (Update 2023/2024) (Verified Answers)

ServSafe Manager Examination Questions | Grade A Questions and Answers (Update 2023/2024) (Verified Answers) 1. When is it acceptable to eat in an operation? A. When prepping food B. When washing dishes C. When sitting in a break area D. When handling utensils ~ Answer: C. When sitting in a break area 2. What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? A. Tell the cook to stay away from work and see a doctor B. Tell the cook to come in fore a couple of hours then go home C. Tell the cook to rest for a couple of hours and then come to work D. Tell the cook to go to the doctor and then immediately come to work ~ Answer: A. Tell the cook to stay away from work and see a doctor 3. A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? A. It must be dried with a paper towel B. It must be turned over to the other side C. It must be washed, rinsed, and sanitized D. It must be rinsed in hot water and air-dried ~ Answer: C. It must be washed, rinsed, and sanitized 4. How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A. Just past the tip of the thermometer stem B. Halfway between the tip of the thermometer stem and the dimple C. To the dimple in the thermometer stem D. Past the dimple of the thermometer stem ~ Answer: C. To the dimple in the thermometer stem 5. Which probe should be used to check the temperature of a chicken breast? A. Air probe B. Immersion probe C. Penetration prbe D. Surface probe ~ Answer: C. Penetration probe 6. At what temperatures do most foodborne pathogens grow at most quickly? A. Between 0°F and 41°F (-17°C and 5°C) B. Between 45°F and 65°F (7°C and 18°C) C. Between 70°F and 125°F (21°C and 52°C) D. Between 130°F and 165°F (54°C and 74°C) ~ Answer: C. Between 70°F and 125°F (21°C and 52°C) 7. Which practice can help prevent time-temperature abuse? A. Keeping records of employee schedules B. Cleaning and sanitizing equipment and work surfaces C. Making sure food handlers spend at least 30 seconds washing their hands D. Limiting the amount of food that can be removed from a cooler for prepping ~ Answer: D. limiting the amount of food that can be removed from a cooler for prepping 8. Which thermometer is used to measure surface temperatures? A. Thermistor B. Thermocouple C. Infared thermometer D. Bimetallic stemmed thermometer ~ Answer: C. Infared thermometer 9. A thermometer used to measure the temperature of food must be accurate to what temperature? A. ±2°F or ±1°C B. ±4°F or ±3°C C. ±6°F or ±5°C D. ±8°F or ±7°C ~ Answer: A. ±2°F or ±1°C 10. Which practice can help prevent cross-contamination?