SERVSAFE Manager Practice Exam Test Guide Questions and Answers

Which unused items may be re-served to another customer? - Answers-Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - Answers-Under hot running water. How should a cloth used for wet-wiping be stored? - Answers-In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - Answers-In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a food handler? - Answers-Jaundice. What is a thermocouple? - Answers-A metal probed thermometer. What is an acceptable method for cooling hot TCS food before storage? - Answers-In an ice water bath. Why must ground meats be cooked to a higher temperature than whole cuts of meat? - Answers-More pathogens reside on the outside of meat and grinding redistributes the pathogens throughout the meat. If a TCS food will be hot held for service, what is the minimum internal temperature that this food must maintain while being held? - Answers-135° F Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many seconds before serving? - Answers-17 seconds. A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action? - Answers-Wear an impermeable bandage and cover with a single-use glove. What is the FIFO method (first-in, first-out)? - Answers-Storing food items so that the oldest is used first. What symptom is most commonly associated with foodborne illness? - Answers-Diarrhea. What is an example of a physical contaminant? - Answers-Bones in chili