SERVSAFE MANAGER PRACTICE
EXAM 2021 WITH VERIFIED
CORRECT ANSWER
Which unused items may be re-served to another customer? - correct answer-
Prepackaged items such as soup crackers.
What is NOT considered a safe way to thaw frozen meat? - correct answer-Under hot
running water.
How should a cloth used for wet-wiping be stored? - correct answer-In a bucket of
sanitizing solution.
Where should the scoop for the ice machine be stored between uses? - correct answer-
In a protected and designated location.
Which symptom must be reported to your regulatory authority when it afflicts a food
handler? - correct answer-Jaundice.
What is a thermocouple? - correct answer-A metal probed thermometer.
What is an acceptable method for cooling hot TCS food before storage? - correct
answer-In an ice water bath.
Why must ground meats be cooked to a higher temperature than whole cuts of meat? -
correct answer-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? - correct answer-135° F
Raw ground beef and pork should be cooked to an internal temperature of 155° F for
how many seconds before serving? - correct answer-17 seconds.
A food handler has a wound or a boil on their hand or wrist. What is an appropriate
course of action? - correct answer-Wear an impermeable bandage and cover with a
single-use glove.
What is the FIFO method (first-in, first-out)? - correct answer-Storing food items so that
the oldest is used first.
, What symptom is most commonly associated with foodborne illness? - correct answer-
Diarrhea.
What is an example of a physical contaminant? - correct answer-Bones in chili.
What should you do if food shipments are not delivered at the correct temperatures? -
correct answer-Reject the delivery.
What is the proper sequence to effectively sanitize dishware, utensils, and equipment? -
correct answer-Scrape, wash, rinse, sanitize, air dry.
Hand washing stations are required in which areas? - correct answer-In food prep,
service, and dishwashing areas.
What is the best approach to dealing with pests? - correct answer-Deny pests food,
water, and shelter.
Work with a licensed pest control operator (PCO).
Deny pests access to the operation.
What or who is most responsible for training new staff about safe food handling
practices? - correct answer-The Certified Food Manager
When is a foodborne illness considered an outbreak? - correct answer-When at least
two people experience the same symptoms after eating the same food.
All items should be stored away from the walls and how many inches from the floor? -
correct answer-6 inches.
If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish
must include a label stating what? - correct answer-That it must remain frozen until
used.
What activity requires a food handler to wear single-use gloves? - correct answer-
Handling ready to eat foods.
The temperature danger zone refers to which range of temperatures? - correct answer-
41° F - 135° F
The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What
type of food safety risk does this refer to? - correct answer-The deliberate contamination
of food.
Where is the best place to store cleaning tools and chemicals? - correct answer-In an
area only used for this purpose.
EXAM 2021 WITH VERIFIED
CORRECT ANSWER
Which unused items may be re-served to another customer? - correct answer-
Prepackaged items such as soup crackers.
What is NOT considered a safe way to thaw frozen meat? - correct answer-Under hot
running water.
How should a cloth used for wet-wiping be stored? - correct answer-In a bucket of
sanitizing solution.
Where should the scoop for the ice machine be stored between uses? - correct answer-
In a protected and designated location.
Which symptom must be reported to your regulatory authority when it afflicts a food
handler? - correct answer-Jaundice.
What is a thermocouple? - correct answer-A metal probed thermometer.
What is an acceptable method for cooling hot TCS food before storage? - correct
answer-In an ice water bath.
Why must ground meats be cooked to a higher temperature than whole cuts of meat? -
correct answer-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? - correct answer-135° F
Raw ground beef and pork should be cooked to an internal temperature of 155° F for
how many seconds before serving? - correct answer-17 seconds.
A food handler has a wound or a boil on their hand or wrist. What is an appropriate
course of action? - correct answer-Wear an impermeable bandage and cover with a
single-use glove.
What is the FIFO method (first-in, first-out)? - correct answer-Storing food items so that
the oldest is used first.
, What symptom is most commonly associated with foodborne illness? - correct answer-
Diarrhea.
What is an example of a physical contaminant? - correct answer-Bones in chili.
What should you do if food shipments are not delivered at the correct temperatures? -
correct answer-Reject the delivery.
What is the proper sequence to effectively sanitize dishware, utensils, and equipment? -
correct answer-Scrape, wash, rinse, sanitize, air dry.
Hand washing stations are required in which areas? - correct answer-In food prep,
service, and dishwashing areas.
What is the best approach to dealing with pests? - correct answer-Deny pests food,
water, and shelter.
Work with a licensed pest control operator (PCO).
Deny pests access to the operation.
What or who is most responsible for training new staff about safe food handling
practices? - correct answer-The Certified Food Manager
When is a foodborne illness considered an outbreak? - correct answer-When at least
two people experience the same symptoms after eating the same food.
All items should be stored away from the walls and how many inches from the floor? -
correct answer-6 inches.
If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish
must include a label stating what? - correct answer-That it must remain frozen until
used.
What activity requires a food handler to wear single-use gloves? - correct answer-
Handling ready to eat foods.
The temperature danger zone refers to which range of temperatures? - correct answer-
41° F - 135° F
The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What
type of food safety risk does this refer to? - correct answer-The deliberate contamination
of food.
Where is the best place to store cleaning tools and chemicals? - correct answer-In an
area only used for this purpose.
