ServSafe Manager Practice Test Questions & Time/Temp Questions with complete solutions.

ServSafe Manager Practice Test Questions & Time/Temp Questions with complete solutions. Hand washing stations are required in which area? - correct answers.In food prep, service, and dishwashing areas. Where should the scoop for the ice machine be stored? - correct answers.In a protected and designated location. What should you do if food shipments are not delivered at the correct temperatures? - correct answers.Reject the delivery What is the proper sequence to effectively sanitize dishwater, utensils, and equipment? - correct answers.Scrape, wash, rinse, sanitize, air dry Which of the following symptoms is commonly associated with food borne illness? - correct answers.Diarrhea If a TCS food will be hot-held for service, what is the minimum internal temperature that this food must maintain while being held? - correct answers.135 degrees F What is a thermocouple? - correct answers.A metal probed thermometer. What is a physical contaminant? - correct answers.Things that are foreign/do not belong in the food. ex. "bones in chili" When is a food borne illness considered an "outbreak"? - correct answers.When at least 2 people experience the same symptoms after eating the same food. When is it NOT safe to thaw frozen meat? - correct answers.Under hot running water. What is the best approach to dealing with pests - correct answers.Deny pests food, water, and shelter; Deny pest access to the operation; Work with a licensed pest control operator (PCO). What is an acceptable method for cooling hot TCS food before storage? - correct answers.In an ice-water bath Which symptom must be reported to your regulatory authority when it afflicts a food handler? - correct answers.Juandice How should a cloth used for wet-wiping be stored? - correct answers.In a bucket of sanitizing solution. Raw ground beef and pork should be cooked to an internal temp of 155 F for how many seconds before serving? - correct answers.17 seconds Who or What is the most responsible for training new staff about safe food handling practices? - correct answers.The certified food manager. A food handler has a wound or a boil on their hand or wrist. Which is an appropriate course of action? - correct answers.Wear impermeable bandage and cover with a single use glove. FIFO? - correct in first out Why must ground meats be cooked to a higher temperature than whole cuts of meat? - correct answers.More pathogens reside on the outside of the meat and the grinding redistributes the pathogens throughout the meat. Which unused items may be re-served to another customer? - correct answers.Prepackaged items like soup crackers. If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what? - correct answers.That it must remain frozen until used. The temperature of food stored in a got holding had dropped into the temp. danger zone for a period of two hours. What should be done? - correct answers.Quickly bring the food to the correct temp. If hot food falls below 135 F for more than 4 hours, what should be done? - correct answers.Throw it out. What does ALERT stand for? And what food safety risk does it refer to? - correct answers.Assure Look Employees Reports Threat -The deliberate contamination of food What is the temperature danger zone? - correct answers.41-135 degrees The immersion probe thermometer is used for checking what? - correct answers.The temps. of liquids: soups, sauces, and frying oil. If a TCS food will be cold-held for service, what is the maximum temperature that this food could be held? - correct answers.41 F Which of the following is NOT considered an example of corrective action? - correct answers.Asking a customer who is ordering an alcoholic drink for ID. "Corrective Action" usually applies to when an unsafe practice is performed To effectively "heat sanitize" equipment, it must to soaked for at least 30 seconds in hot water that is what temperature? - correct answers.Water should be at least 171 F Which of the following would require obtaining a "variance" from your regulatory authority? - correct answers.Offering live shellfish from a display tank; smoking food as a way to preserve it; using food additives or adding components such as vinegar; curing food; How long can you safely store ready to eat TCS food in a cooler at a temperature of 41 F or lower? - correct answers.7 days. Which activity requires a food handler to wear single-use gloves? - correct answers.Handling ready to eat foods What is the first step when cleaning and sanitizing stationary equipment? - correct answers.Always unplug the equipment All items should be stored away from the walls & how many inches from the floor? - correct answers.6 inches A faucet that supplies clean drinking water is fitted with a flexible hose to fill a mop bucket. A careless employee leaves the end of the hose in a bucket of dirty mop water overnight. Due to changing air pressure within the building's plumbing systems, the dirty mop water moves up the hose and into the faucet-contaminating the clean drinking water. What is this type of contamination called? - correct answers.Cross-connection Which person is the most susceptible to food borne illness? - correct answers.a 65-year-old man, weaker immune system Where is the best place to store cleaning tools and chemical? - correct answers.In an area that is used inly for this purpose. What is the minimum internal temperature that raw fish, seafood, shellfish, and crustaceans should be cooked to for at least 15 setons before serving? - correct answers.145 F Which is NOT considered to be "cross-contamination"? - correct answers.Leaving foods in the temperature danger zone for too long. Hot TCS food needs to be cooled before storage. What is the maximum amount of time you should allow when bringing food down from 135 F to the storage temp. of 41 F or lower? - correct answers.6 hours Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness? - correct answers.Hep A What is the minimum internal temp. that raw roasts (pork, beef, veal, and lamb) should be cooked to for at least 4 minutes before serving? - correct answers.145 F If you will be holding a HOT food for service w/o temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be saved or thrown out? - correct answers.4 hours When cooking a T-bone steak, where should you insert a penetration probe thermometer to check it's temperature? - correct answers.The thickest part of the meat. What is a "backflow prevention device" intended for? - correct nting cross contamination These conditions are necessary for the growth of bacteria: food, acidity, temperature, time, oxygen, and moisture. What term is often used for these conditions? - correct answers.FAT TOM What is the easiest and safest way to calibrate a thermometer? - correct answers.Adjusting the thermometer so that ice water shows a temp. of 32 F A pathogen is considered what type of contaminant? - correct answers.Biological. Which temp. range do pathogens grow the most rapidly? - correct answers.70 F- 125 F What type of establishment should not serve not serve raw seed sprouts? - correct answers.A senior living home, weaker immune system Food should be stored so that those requiring a higher internal cooking temp. are on the lower shelves. This is to prevent cross-contamination if foods on the top shelf drip or leak onto the foods stored below it. From top to bottom which is the correct storage arrangements? - correct answers.-Ready to Eat -Seafood -Whole cute beef or pork -Ground meats -Whole and ground poultry Which government authority is responsible for writing the codes that regulate food service operations? - correct answers.State and local health departments E.Coli is usually contracted from which food? - correct answers.Ground beef How often should a soft-serve yogurt machine be cleaned and sanitize? - correct answers.Once a day What is a commonly used chemical sanitizer? - correct answers.-Quats -Chlorine -Iodine Which of the following is NOT considered to be one of "The Big Eight" allergens? - correct answers.Onions Which type of jewelry are you allowed to wear during food preparation? - correct answers.A plain band ring A commercially processed TCS food items is delivered to your establishment with a use-by date that is less than 7 days from the day of delivery. What should you do? - correct ly mark the package with the use by date What is TCS food? - correct requiring time and temperature control for safety You are reheating a TCS food from the cooler for immediate service to a guest. Assuming that he food was originally cooked and cooled correctly, what is the minimum temp. that the food must be heated to before serving? - correct can safely serve it at any temp. It has been previously cooked and cooled properly.