SERVSAFE FOOD MANAGER EXAM | ALL
QUESTIONS AND CORRECT ANSWERS |
ALREADY GRADED A+ | VERIFIED
ANSWERS | LATEST VERSION | JUST
RELEASED
What should a manager do when a food handler reports being diagnosed
with shigellosis? ---------CORRECT ANSWER-----------------keep the
foodhandler away from duties that involve food
What is the best way to make sure that the chemical sanitizer is at the
correct strength? ---------CORRECT ANSWER-----------------use a test kit to
check the sanitizer's concentration when mixing it
what is the right way to measure the temperature of fresh meat, poultry, or
seafood when it is delivered ---------CORRECT ANSWER-----------------insert
the thermometer of the stem into the thickest part of the product
cold TCS food must be received at what internal temperature ---------
CORRECT ANSWER-----------------41 or lower
what is the minimum internal cooking temperature for TCS food cooked in a
microwave? ---------CORRECT ANSWER-----------------165
,Labels on containers of ready to eat TCS food that was prepped on site
must include ___. ---------CORRECT ANSWER-----------------the date the
food should be sold
If a food contact surface has been soiled, what three actions must be
performed before it can be used again? ---------CORRECT ANSWER---------
--------cleaned, rinsed, and sanitized
If a food contact surface is in constant use, how often must it be cleaned
and sanitized ---------CORRECT ANSWER-----------------every 4 hours
What temperature does the water have to be for washing hands ---------
CORRECT ANSWER-----------------100
A foodhandler who spends an entire shift deboning chicken should change
gloves after ---------CORRECT ANSWER-----------------1 hour
When taking the orders of customers with food allergies, a server should ---
------CORRECT ANSWER-----------------fully describe each menu item to
customers who ask, including any secret ingredients
Why should food NOT be stored in a galvanized container ---------
CORRECT ANSWER-----------------acids in the food can leach zinc into the
food
,Food commonly linked with the bacteria are dented cans, baked potatoes --
-------CORRECT ANSWER-----------------botulism
Cooking food in an airtight bag in hot water at 140 degrees for a long
period of time ---------CORRECT ANSWER-----------------sous-vide
Linked with contaminated ground beef and produce ---------CORRECT
ANSWER-----------------shiga toxin producing e coli
Can reduce salmonella spp. in poultry to safe levels ---------CORRECT
ANSWER-----------------cooking food in the right temperature
Viruses such as norovirus and hepatitis a can be spread when
foodhandlers fail to ---------CORRECT ANSWER-----------------wash their
hands
Cooking tomato sauce in a copper pot can cause which food borne illness -
--------CORRECT ANSWER-----------------toxic metal poisoning
Describe each menu item to the customer who ask, including any "secret"
ingredients ---------CORRECT ANSWER-----------------what should you do
when taking a food order from customers who have concerns about food
allergies
Must be at least 110 F ---------CORRECT ANSWER-----------------What
temperature should the water be for manual dishwashing?
, Stored food away from the wall ---------CORRECT ANSWER-----------------A
food handler just finished storing a dry food delivery, which step was done
correctly?
Throw it out ---------CORRECT ANSWER-----------------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?
Washing product ---------CORRECT ANSWER-----------------Single use
gloves are not required when
Select the right size gloves ---------CORRECT ANSWER-----------------What
should a food handler do to make gloves easier to put on?
Wash hands ---------CORRECT ANSWER-----------------What should food
handlers do after leaving and returning to the prep area?
Do not re-serve uneaten bread ---------CORRECT ANSWER-----------------
What rule for serving bread should food handlers practice?
Look ---------CORRECT ANSWER-----------------What does the L stand for in
the FDA'S ALERT tool?
QUESTIONS AND CORRECT ANSWERS |
ALREADY GRADED A+ | VERIFIED
ANSWERS | LATEST VERSION | JUST
RELEASED
What should a manager do when a food handler reports being diagnosed
with shigellosis? ---------CORRECT ANSWER-----------------keep the
foodhandler away from duties that involve food
What is the best way to make sure that the chemical sanitizer is at the
correct strength? ---------CORRECT ANSWER-----------------use a test kit to
check the sanitizer's concentration when mixing it
what is the right way to measure the temperature of fresh meat, poultry, or
seafood when it is delivered ---------CORRECT ANSWER-----------------insert
the thermometer of the stem into the thickest part of the product
cold TCS food must be received at what internal temperature ---------
CORRECT ANSWER-----------------41 or lower
what is the minimum internal cooking temperature for TCS food cooked in a
microwave? ---------CORRECT ANSWER-----------------165
,Labels on containers of ready to eat TCS food that was prepped on site
must include ___. ---------CORRECT ANSWER-----------------the date the
food should be sold
If a food contact surface has been soiled, what three actions must be
performed before it can be used again? ---------CORRECT ANSWER---------
--------cleaned, rinsed, and sanitized
If a food contact surface is in constant use, how often must it be cleaned
and sanitized ---------CORRECT ANSWER-----------------every 4 hours
What temperature does the water have to be for washing hands ---------
CORRECT ANSWER-----------------100
A foodhandler who spends an entire shift deboning chicken should change
gloves after ---------CORRECT ANSWER-----------------1 hour
When taking the orders of customers with food allergies, a server should ---
------CORRECT ANSWER-----------------fully describe each menu item to
customers who ask, including any secret ingredients
Why should food NOT be stored in a galvanized container ---------
CORRECT ANSWER-----------------acids in the food can leach zinc into the
food
,Food commonly linked with the bacteria are dented cans, baked potatoes --
-------CORRECT ANSWER-----------------botulism
Cooking food in an airtight bag in hot water at 140 degrees for a long
period of time ---------CORRECT ANSWER-----------------sous-vide
Linked with contaminated ground beef and produce ---------CORRECT
ANSWER-----------------shiga toxin producing e coli
Can reduce salmonella spp. in poultry to safe levels ---------CORRECT
ANSWER-----------------cooking food in the right temperature
Viruses such as norovirus and hepatitis a can be spread when
foodhandlers fail to ---------CORRECT ANSWER-----------------wash their
hands
Cooking tomato sauce in a copper pot can cause which food borne illness -
--------CORRECT ANSWER-----------------toxic metal poisoning
Describe each menu item to the customer who ask, including any "secret"
ingredients ---------CORRECT ANSWER-----------------what should you do
when taking a food order from customers who have concerns about food
allergies
Must be at least 110 F ---------CORRECT ANSWER-----------------What
temperature should the water be for manual dishwashing?
, Stored food away from the wall ---------CORRECT ANSWER-----------------A
food handler just finished storing a dry food delivery, which step was done
correctly?
Throw it out ---------CORRECT ANSWER-----------------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?
Washing product ---------CORRECT ANSWER-----------------Single use
gloves are not required when
Select the right size gloves ---------CORRECT ANSWER-----------------What
should a food handler do to make gloves easier to put on?
Wash hands ---------CORRECT ANSWER-----------------What should food
handlers do after leaving and returning to the prep area?
Do not re-serve uneaten bread ---------CORRECT ANSWER-----------------
What rule for serving bread should food handlers practice?
Look ---------CORRECT ANSWER-----------------What does the L stand for in
the FDA'S ALERT tool?
