ServSafe Food Manager Practice Exam Questions & Answers 100% Verified

a. Latex. b. Tomatoes. c. Soybeans. d. Corn oil. - ANSWER-c. Soybeans. Floor coving is used to a. Reduce sharp corners on hard to clean floors. b. Eliminate the risk of slips and fails. c. Increase the resiliency of ard surface flooring. d. Improve noise reduction capabilities. - ANSWER-a. Reduce sharp corners on hard to clean floors. Tuna salad in a cooler must be held at or below an internal temperature of a. 32F. b. 41F. c. 45F. d. 70F. - ANSWER-b. 41F. Which is a TCS Food a. Packets of mayonnaise. b. Alfalfa sprouts. c. Canned tomatoes. d. Iced tea. - ANSWER-b. Alfalfa sprouts. To which minimum interna temperature should gravy be reheated in a microwave? a. 70F. b. 135F. c. 165F. d. 180F. - ANSWER-c. 165F. Which is most likely to be contaminated with the virus that caused hepatitis A? a. Cooked long grain rice. b. Garlic mashed potatoes. c. Rare cooked hamburger. d. Raw oysters on the half shell. - ANSWER-d. Raw oysters on the half shell. Game animals recieved for sale in an operation should be a. Purchased before being field dressed. b. Free from parasites such as fleas and ticks. c. Legally hunted while in season. d. Commerically raised for food. - ANSWER-d. Commerically raised for food. Ready-to-eat food should be thrown out if it has been a. Stored in the cooler for 3 days. b. In the temperature danger zone for 2 hours. c. Hot-held at a temperature of 135F. d. Handled by sick food handlers who are later excluded. - ANSWER-d. Handled by sick food handlers who are later excluded.