SERVSAFE MANAGER QUESTIONS & ANSWERS
Fresh fruits and vegetables should be washed - Answer -Before cutting
Adding food coloring to ground beef to make it look fresher is - Answer -Prohibited by
the regulatory authroity
Which condition promotes the growth of bacteria - Answer -Temperature between 41
and 135 degrees
What is the most effective way to prevent viral foodborne diseases - Answer -Frequent
handwashing
What agency is tasked with insoecting meat, poultry, eggs, fruit, and vegetables
transported across state lines? - Answer -USDA
Food handlers are premitted to wear fingernail polish or artificial nails when they -
Answer -Use intact, well-maintained gloves
What is the minimum internal temperature to which gravy should be reheated in a
microwave - Answer -165 degrees
Game animals received for sale in an operation should - Answer -Be commercially
raised for food purposes
What is the first step in proper handwashing? - Answer -Wet hands and arms
What is minimum internal cooking temperature for poultry? - Answer -165 degrees
Freezing food maintaines its safety because - Answer -Ut inhibits the growth of
pathogens
Which of the following is most likely to be contaminated with the virus that causes
Hepatitis A? - Answer -Raw oysters on the half shell
Which method is NOT recommended for cooling food safely? - Answer -Storing food in
deep containers
What is the safe temperature for holding hot foods? - Answer -At or above 135 degrees
Which pathogen is classified as a parisite commonly associated with undercooked
pork? - Answer -Trichinella
Whcih policy should be followed when a food handler is sick? - Answer -Send them
home immediately and report it to a supervisor
, If a food handler later in the shfit complains fo a sore throat and a fever, what should the
manager dow ith the food prepared by this individual earlier in the day? - Answer -
Discard it
Which practice reduces the risk of cross-contamination? - Answer -Using seperate
cutting boards for raw meat and vegetables
Which food was cooled properly? - Answer -Cooked poultry that cooled from 135 to 70
within 2 hours and from 70 to 41 within an additional 4 hours
Which action can lead to chemical contamination in a restaurant? - Answer -/storing
cleaning chemicals near food
Ready-to-eat food must be discarded if it has - Answer -Been handled by sick food
handlers who are later excluded
Which item is permissible for a food handler to wear on their hjands or arms? - Answer
-Plain metal band ring
Fresh beed must be received at or below which temperature? - Answer -41 degrees
A chef uses bleach to sanitize a countertop and then immediately prepares a salad on
the same surface. This practice could lead to - Answer -Chemical contamination
What is an example of inappropriate work attire in a kitchen? - Answer -Jewelry like
rings and bracelets
Why is it important to comply with local, state, and federal food safety regulations? -
Answer -To ensure public safety and avoid the potential for foodborne illness
What should be included in an effective HACCP plam? - Answer -Procedures for
corrective actions if critical limits are not met
Why is it important to serve food as safe temperatures? - Answer -Prevents foodborne
illness
If a manager observes a food handler improperly handling raw and cooked poultry
without chnaging gloves, the manager should - Answer -Discard the cooked poultry and
reiterate proper food handling practices
Which allergenic contaminant is legally required to be indentified on food labels due to
common severe reactions? - Answer -Peanuts
Monitoring is important in HACCP because it - Answer -Emsures that each CCP is
under control
Fresh fruits and vegetables should be washed - Answer -Before cutting
Adding food coloring to ground beef to make it look fresher is - Answer -Prohibited by
the regulatory authroity
Which condition promotes the growth of bacteria - Answer -Temperature between 41
and 135 degrees
What is the most effective way to prevent viral foodborne diseases - Answer -Frequent
handwashing
What agency is tasked with insoecting meat, poultry, eggs, fruit, and vegetables
transported across state lines? - Answer -USDA
Food handlers are premitted to wear fingernail polish or artificial nails when they -
Answer -Use intact, well-maintained gloves
What is the minimum internal temperature to which gravy should be reheated in a
microwave - Answer -165 degrees
Game animals received for sale in an operation should - Answer -Be commercially
raised for food purposes
What is the first step in proper handwashing? - Answer -Wet hands and arms
What is minimum internal cooking temperature for poultry? - Answer -165 degrees
Freezing food maintaines its safety because - Answer -Ut inhibits the growth of
pathogens
Which of the following is most likely to be contaminated with the virus that causes
Hepatitis A? - Answer -Raw oysters on the half shell
Which method is NOT recommended for cooling food safely? - Answer -Storing food in
deep containers
What is the safe temperature for holding hot foods? - Answer -At or above 135 degrees
Which pathogen is classified as a parisite commonly associated with undercooked
pork? - Answer -Trichinella
Whcih policy should be followed when a food handler is sick? - Answer -Send them
home immediately and report it to a supervisor
, If a food handler later in the shfit complains fo a sore throat and a fever, what should the
manager dow ith the food prepared by this individual earlier in the day? - Answer -
Discard it
Which practice reduces the risk of cross-contamination? - Answer -Using seperate
cutting boards for raw meat and vegetables
Which food was cooled properly? - Answer -Cooked poultry that cooled from 135 to 70
within 2 hours and from 70 to 41 within an additional 4 hours
Which action can lead to chemical contamination in a restaurant? - Answer -/storing
cleaning chemicals near food
Ready-to-eat food must be discarded if it has - Answer -Been handled by sick food
handlers who are later excluded
Which item is permissible for a food handler to wear on their hjands or arms? - Answer
-Plain metal band ring
Fresh beed must be received at or below which temperature? - Answer -41 degrees
A chef uses bleach to sanitize a countertop and then immediately prepares a salad on
the same surface. This practice could lead to - Answer -Chemical contamination
What is an example of inappropriate work attire in a kitchen? - Answer -Jewelry like
rings and bracelets
Why is it important to comply with local, state, and federal food safety regulations? -
Answer -To ensure public safety and avoid the potential for foodborne illness
What should be included in an effective HACCP plam? - Answer -Procedures for
corrective actions if critical limits are not met
Why is it important to serve food as safe temperatures? - Answer -Prevents foodborne
illness
If a manager observes a food handler improperly handling raw and cooked poultry
without chnaging gloves, the manager should - Answer -Discard the cooked poultry and
reiterate proper food handling practices
Which allergenic contaminant is legally required to be indentified on food labels due to
common severe reactions? - Answer -Peanuts
Monitoring is important in HACCP because it - Answer -Emsures that each CCP is
under control
