SERVSAFE Manager Practice Test 2023

SERVSAFE Manager Practice Test 2023 Which item should be rejected? Bags of organic cookies in torn packaging What is the first step of cleaning and sanitizing stationary equipment? Unplug the unit Why are people who take certain medications at risk for foodborne illness? Their immune systems are compromised What temperature should the water be for manual dishwashing? Must be at least 110 ̊F (43 ̊C) When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? Labels on food What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale? Potential allergens When can a food handler diagnosed with jaundice return to work? When approved by the regulatory authority What temperature must a high-temperature dishwasher's final sanitizing rinse be? At least 180 ̊F (82 ̊C) What thermometer is best suited to checking a dishwashing machine's final rinse temperature? Maximum registering thermometer What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? 135 ̊F (57 ̊C) Which organization includes inspecting food as one of its primary responsibilities? U.S. Department of Agriculture 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? April 8 What should food handlers do after leaving and returning to the prep area? Wash hands Where should a food handler wash his or her hands after prepping food? Designated sink for hand washing What must staff members do when transferring chemicals to a new container? Label the container What should a server do when taking a food order from customers who have concerns about food allergies? Describe each menu item to customers who ask, including any "secret" ingredients Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? 24 hours When should a food handler with a sore throat and fever be excluded from the operation? When the customers served are primarily a high-risk population Which is an example of physical contamination? Bones in fish What must a food handler with an infected hand wound do to work safely with food? Cover the wound with an impermeable cover and wear a single-use glove What practice should be used to prevent seafood toxins from causing a foodborne illness? Purchasing food from approved, reputable suppliers What is the purpose of hand antiseptic? Lower the number of pathogens on the skin What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? Occupational Safety and Health Administration Which item is a potential physical contaminant? Jewelry What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? Pasteurized Which process requires a variance from the regulatory authority? Sprouting seeds or beans Why should food temperatures be taken in 2 different locations? Temperature may vary in the food What factors influence the effectiveness of a chemical sanitizer? Concentration, temperature, contact time, pH, and water hardness Which food item has been associated with Salmonella Typhi? Beverages Single-use gloves are not required when... Washing produce What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? Throw it out What strategy can prevent cross-contamination? Buy food that does not require prepping What temperature must stuffed lobster be cooked to? 165 °F (74 °C) for 15 seconds What temperature must cooked vegetables reach to be safely hot-held for service? 135 °F (57 °C) What practice is useful for preventing Norovirus from causing foodborne illness? Correct hand washing A food handler comes to work with diarrhea. What should the manager tell the food handler to do? Go home