STUDY GUIDE 1: ServSafe Manager
Exam (80 Questions) With 100% Pass
Answers
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)? - ANSWER -5 Hours
How should an item that has been recalled by its manufacturer be stored in an
operation? - ANSWER -Separately from food that will be served
What symptom can indicate a customer is having an allergic reaction? - ANSWER -
Wheezing or shortness of breath
When must a food handler change gloves? - ANSWER -As soon as they become dirty
or torn
Where should a food handler wash his or her hands after prepping food? - ANSWER -
Designated sink for handwashing
A food handler has just finished storing a dry food order? Which step was done
correctly? - ANSWER -Stored food away from the wall
Which is an example of physical contamination? - ANSWER -Bones in Fish
What temperature must stuffed lobster be cooked to? - ANSWER -165 °F (74 °C) for 15
seconds
What should a server do after clearing a table? - ANSWER -Wash Hands
What does the L stand for in the FDA's A.L.E.R.T. tool? - ANSWER -Look
A local nursing home has a yearly barbecue for its residents. Which food item should
not be served? - ANSWER -Rare Hamburgers
The temperature of clam chowder is checked during holding. According to the
operation's policy, the chowder must be thrown out. What HACCP principle is being
practiced by throwing out the soup? - ANSWER -Corrective Action
When should a food handler with a sore throat and fever be excluded from the
operation? - ANSWER -When the customers served are primarily a high-risk population
, What rule for serving condiments should be practiced? - ANSWER -Serve condiments
in original containers
What must an operation do before packaging fresh juice on-site for later sale? -
ANSWER -Obtain a variance
Which organization includes inspecting food as one of its primary responsibilities? -
ANSWER -U.S. Department of Agriculture
Why are people who take certain medications at risk for foodborne illness? - ANSWER -
Their immune systems are compromised
What is the first step of cleaning and sanitizing stationary equipment? - ANSWER -
Unplug the unit
What must a food handler with an infected hand wound do to work safely with food? -
ANSWER -Cover the wound with an impermeable cover and wear a single-use glove
What should food handlers do after leaving and returning to the prep area? - ANSWER -
Wash hands
Parasites are commonly associated with what food? - ANSWER -Wild Game
What temperature must a high-temperature dishwasher's final sanitizing rinse be? -
ANSWER -At least 180 F
̊ (82 C)
̊
What symptom requires a food handler to be excluded from the operation? - ANSWER -
Jaundice
Which of these food processes does not require a variance from a regulatory authority?
- ANSWER -Buying bean sprouts from a reputable supplier
Single-use gloves are not required when... - ANSWER -washing produce
What factors influence the effectiveness of a chemical sanitizer? - ANSWER -
Concentration, temperature, contact time, pH, and water hardness
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? - ANSWER -8-Apr
What information must be included on the label of a container of ready-to-eat TCS food
prepped on-site for retail sale? - ANSWER -Potential allergens
Exam (80 Questions) With 100% Pass
Answers
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)? - ANSWER -5 Hours
How should an item that has been recalled by its manufacturer be stored in an
operation? - ANSWER -Separately from food that will be served
What symptom can indicate a customer is having an allergic reaction? - ANSWER -
Wheezing or shortness of breath
When must a food handler change gloves? - ANSWER -As soon as they become dirty
or torn
Where should a food handler wash his or her hands after prepping food? - ANSWER -
Designated sink for handwashing
A food handler has just finished storing a dry food order? Which step was done
correctly? - ANSWER -Stored food away from the wall
Which is an example of physical contamination? - ANSWER -Bones in Fish
What temperature must stuffed lobster be cooked to? - ANSWER -165 °F (74 °C) for 15
seconds
What should a server do after clearing a table? - ANSWER -Wash Hands
What does the L stand for in the FDA's A.L.E.R.T. tool? - ANSWER -Look
A local nursing home has a yearly barbecue for its residents. Which food item should
not be served? - ANSWER -Rare Hamburgers
The temperature of clam chowder is checked during holding. According to the
operation's policy, the chowder must be thrown out. What HACCP principle is being
practiced by throwing out the soup? - ANSWER -Corrective Action
When should a food handler with a sore throat and fever be excluded from the
operation? - ANSWER -When the customers served are primarily a high-risk population
, What rule for serving condiments should be practiced? - ANSWER -Serve condiments
in original containers
What must an operation do before packaging fresh juice on-site for later sale? -
ANSWER -Obtain a variance
Which organization includes inspecting food as one of its primary responsibilities? -
ANSWER -U.S. Department of Agriculture
Why are people who take certain medications at risk for foodborne illness? - ANSWER -
Their immune systems are compromised
What is the first step of cleaning and sanitizing stationary equipment? - ANSWER -
Unplug the unit
What must a food handler with an infected hand wound do to work safely with food? -
ANSWER -Cover the wound with an impermeable cover and wear a single-use glove
What should food handlers do after leaving and returning to the prep area? - ANSWER -
Wash hands
Parasites are commonly associated with what food? - ANSWER -Wild Game
What temperature must a high-temperature dishwasher's final sanitizing rinse be? -
ANSWER -At least 180 F
̊ (82 C)
̊
What symptom requires a food handler to be excluded from the operation? - ANSWER -
Jaundice
Which of these food processes does not require a variance from a regulatory authority?
- ANSWER -Buying bean sprouts from a reputable supplier
Single-use gloves are not required when... - ANSWER -washing produce
What factors influence the effectiveness of a chemical sanitizer? - ANSWER -
Concentration, temperature, contact time, pH, and water hardness
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? - ANSWER -8-Apr
What information must be included on the label of a container of ready-to-eat TCS food
prepped on-site for retail sale? - ANSWER -Potential allergens
