ServSafe Practice Test Exam Questions And Answers Verified 100% Correct

ServSafe Practice Test Exam Questions And Answers Verified 100% Correct What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? A. Exclude the food handler from the operation. B. Report the illness to the local regulatory authority. C. Speak with the food handler's medical practitioner. D. Restrict the food handler from working with food. - Answer Restrict the food handler from working with food. What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella app.? A. Keep the food handler away from duties that involve food. B. Exclude the food handler from the operation. C. Make sure the food handler is supplied with disposable gloves. D. Make sure the food handler washes hands often. - Answer Exclude the food handler from the operation. Where should staff members eat, drink, smoke, or chew gum? A. Where customers cannot see them. B. Outside the kitchen door C. Dishwashing areas D. Designated areas - Answer Designated areas How long must shellstock tags be kept on file? A. 30 days after the day the shellfish were received B. 90 days after the day the shellfish were received C. 30 days after the last shellfish was sold or served from the container. D. 90 days after the last shellfish was sold or served from the container. - Answer 90 days after the last shellfish was sold or served from the container. When receiving a delivery of food for an operation, it is important to... A. inspect only the TCS food. B. inspect all food immediately before storing it. C. stack the delivery neatly and inspect it within 12 hours. D. store it immediately and inspect it later. - Answer inspect all food immediately before storing it. Which item is stored correctly in the cooler? A. Macaroni salad stored above raw salmon B. Raw ground pork stored below raw poultry C. Raw poultry stored above raw pork roast D. Sliced pineapple stored below raw steaks. - Answer Macaroni salad stored above raw salmon Ready-to-eat TCS food must be date marked if it will be stored for longer than ..... A. 12 hours B. 24 hours C. 36 hours D. 48 hours - Answer 24 hours A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next? A. Refer to the vendor notification for next steps B. Contact the supplier and arrange for the product to be picked up C. Label the item to prevent it from accidentally being placed back in inventory D. inform the local media, customers, and employees of the reason for the recall - Answer Label the item to prevent it from accidentally being placed back in inventory What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41ºF (5ºC) before it must be sold, served, or thrown out? A. 2 days B. 5 days C. 7 days D. 9 days - Answer 7 days Pathogens are likely to grow well in a meat stew that is.. A. below freezing temperature B. at refrigeration temperatures. C. between 41ºF and 135ºF (5ºC and 57ºC) D. cooked to the correct internal temperature. - Answer between 41ºF and 135ºF (5ºC and 57ºC) Which is a TCS food? A. Bananas B. Coffee C. Crackers D. Sprouts - Answer Sprouts Cut melons should be stored at what internal temperature? A. 41ºF (5ºC) or lower B. 45ºF (7ºC) or lower C. 51ºF (11ºC) or lower D. 55ºF (13ºC) or lower - Answer 41ºF (5ºC) or lower Why are preschool-age children at higher risk for getting a food borne illness? A. They do not have strong appetites. B. They do not receive enough nutrition. C. They are more likely to suffer allergic reactions. D. They have not yet built up their immune systems. - Answer They have not yet built up their immune systems What is one factor that affects the growth of bacteria in food? A. Leanness B. Density C. Ripeness D. Acidity - Answer Acidity Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of.... A. cross-contamination B. time-temperature abuse C. physical contamination D. toxic-metal poisoning - Answer cross-contamination Peanuts and soy products are two possible food items that can be dangerous for people