ServSafe Food Manager Exam Questions With Verified Answers From Expert

ServSafe Food Manager Exam Questions With Verified Answers From Expert Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least A. 135°F (57°C) B. 145°F (63°C) C. 155°F (68°C) D. 180°F (82°C) - ANSWER B. 145°F (63°C) The manager must notify the regulatory authority if an employee comes to work with an illness caused by A. influenza type A. B. Listeria monocytogenes C. Shigella spp D. Staphylococcus aureus - ANSWER C. Shigella spp The cook puts refrigerated lasagna into the steam table at 9:00 am for service at noon. This practice is incorrect because the A. steam table is to be used for holding correctly heated food. B. food should be cooked to at least 120°F (49°C) before being put into the steam table. C. lasagna will burn if left for 3 hours in the steam table. D. temperature of the food was not taken before being put into the steam table. - ANSWER A. steam table is to be used for holding correctly heated food. Floor coving is used to A. reduce sharp corners on hard-to-clean floors. B. eliminate the risk of slips and falls. C. increase the resiliency of hard-surface flooring. D. improved noise reduction capabilities. - ANSWER B. eliminate the risk of slips and falls. Which item is a food handler permitted to wear on hands and arms? A. Medical alert bracelet B. Gold and diamond ring C. Short, unpolished artificial fingernails Plain metal band ring - ANSWER D. Plain metal band ring One of the major food allergens is A. Nitrates B. Tomatoes C. Soybeans D. Corn Oil - ANSWER C. Soybeans Macaroni and cheese must be cooked to what temperature for 15 seconds? A. 145°F (63°C) B. 155°F (68°C) C. 165°F (74°C) D. 175°F (79°C) - ANSWER C. 165°F (74°C) Which is most likely to be contaminated with the virus that causes 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 Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least A. 2 in (5.08 cm) B. 3 in (7.62 cm) C. 4 in (10.16 cm) D. 8 in (20.32 cm) - ANSWER C. 4 in (10.16 cm) D. Game animals received 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. commercially raised for food. - ANSWER D. commercially raised for food. When a critical control point is not met, a food handler must first A. verify the procedure. B. take corrective action. C. notify the regulatory authority. D. revise the training plan. - ANSWER B. take corrective action. Which food must be cooked to a minimum internal temperature of 155°f (68°C) for at least 15 seconds? A. Fish fillets B. Roast beef C. Pork sausage D. Poultry breasts - ANSWER C. Pork sausage