SERVSAFE MANAGER EXAM QUESTIONS AND
ANSWERS VERIFIED 100% CORRECT
which is a TCS food?
a) packets of mayonnaise
b) alfalfa sprouts
c) canned tomatoes
d) iced tea - ANSWER- b) alfalfa sprouts
to which minimum internal temperature should gravy be reheated in a
microwave?
a) 70ºF
b) 135ºF
c) 165ºF
d) 180ºF - ANSWER- c) 165ºF
which is most likely to be contaminated with the virus that causes
hepatitis a?
a) cooked long grain rice
b) garlic mashed potatoes
c) rare cooked hamburger
d) raw oysters on the half shell - ANSWER- d) raw oysters on the half
shell
game animals received for sale in an operation should be:
a) purchased before being field dressed
b) free from parasites such as fleas and ticks
c) legally hunted while in season
,d) commercially raised for food - ANSWER- d) commercially raised for
food
ready-to-eat food should be thrown out if it has been:
a) stored in the cooler for 3 days
b) in the temperature danger zone for 2 hours
c) hot-held at a temperature of 135ºF
d) handled by sick food handlers who are later excluded - ANSWER- d)
handled by sick food handlers who are later excluded
the temperature of vegetable beef soup held on a steam table is checked
and recorded in a log every 2 hours. when the temperatures fall below
165ºF, the cook tells the manager and then reheats the soup to 165ºF for
15 seconds. what was the corrective action taken?
a) checking the soup's temperature every 2 hours
b) recording the soup's temperature in a log
c) telling the manager that the soup's temperature had fallen below
135ºF
d) reheating the soup to 165ºF for 15 seconds - ANSWER- d) reheating
the soup to 165ºF for 15 seconds
food contamination is most likely to happen when food handlers:
a) chew tobacco
b) conduct training
c) talk to other food handlers
d) listen to the radio - ANSWER- a) chew tobacco
during on-the-job training, a manager discovers that a food handler is
handling raw and then cooked poultry without changing gloves. what
should the new manager do?
,a) direct the food handler to put on a new pair of gloves and finish
preparing the poultry
b) discipline the food handler immediately and stop the service of
poultry for the day
c) stop the preparation of poultry until all the food prep surfaces can
be cleaned
d) throw out the cooked poultry and reinforce correct food handling -
ANSWER- d) throw out the cooked poultry and reinforce correct food
handling
which food was correctly cooled?
a) a large pot of soup that was divided into smaller pans and cooled at
room temperature for 8 hours
b) beans that did not cool to 70ºF within 2 hours, but were reheated to
145ºF for 15 seconds within 2 hours and then cooled correctly
c) cooked poultry that cooled from 165ºF to 70ºF within 2 hours and
from 70ºF to 41ºF within an additional 4 hours
d) a roast that cooled from 135ºF to 70ºF within 4 hours and from 70ºF
to 41ºF within an additional 6 hours - ANSWER- c) cooked poultry
that cooled from 165ºF to 70ºF within 2 hours and from 70ºF to 41ºF
within an additional 4 hours
previously cooked food that was hot held for service must be reheated to
which minimum internal temperature for at least 15 seconds?
a) 125ºF
b) 135ºF
c) 155ºF
d) 165ºF - ANSWER- d) 165ºF
cooked vegetable should be:
, a) held at room temperature
b) held at 165º or higher
c) cooked at 125º or higher if they are to be held for later service
d) blanched in boiling water before serving - ANSWER- b) held at 165º
or higher
food handlers were told about a special preparation requested by a
customer with a food allergy. however, a small amount of the restricted
food came in contact with the meal. which action should be taken?
a) remove the portion that came in contact with the restricted food
b) serve the meal because only a small amount of food was affected
c) set the dish aside so that it will not be served and then inform
management
d) place the dish under a heat lamp before serving to kill the allergens -
ANSWER- c) set the dish aside so that it will not be served and then
inform management
which item is a food handler permitted to wear on hands and arms?
a) medical alert bracelet
b) gold and diamond ring
c) short, unpolished artificial fingernails
d) plain metal band ring - ANSWER- d) plain metal band ring
what is the minimum internal cooking temperature for raw eggs
prepared for immediate service?
a) 135ºF
b) 145ºF
c) 155ºF
d) 165ºF - ANSWER- b) 145ºF
ANSWERS VERIFIED 100% CORRECT
which is a TCS food?
a) packets of mayonnaise
b) alfalfa sprouts
c) canned tomatoes
d) iced tea - ANSWER- b) alfalfa sprouts
to which minimum internal temperature should gravy be reheated in a
microwave?
a) 70ºF
b) 135ºF
c) 165ºF
d) 180ºF - ANSWER- c) 165ºF
which is most likely to be contaminated with the virus that causes
hepatitis a?
a) cooked long grain rice
b) garlic mashed potatoes
c) rare cooked hamburger
d) raw oysters on the half shell - ANSWER- d) raw oysters on the half
shell
game animals received for sale in an operation should be:
a) purchased before being field dressed
b) free from parasites such as fleas and ticks
c) legally hunted while in season
,d) commercially raised for food - ANSWER- d) commercially raised for
food
ready-to-eat food should be thrown out if it has been:
a) stored in the cooler for 3 days
b) in the temperature danger zone for 2 hours
c) hot-held at a temperature of 135ºF
d) handled by sick food handlers who are later excluded - ANSWER- d)
handled by sick food handlers who are later excluded
the temperature of vegetable beef soup held on a steam table is checked
and recorded in a log every 2 hours. when the temperatures fall below
165ºF, the cook tells the manager and then reheats the soup to 165ºF for
15 seconds. what was the corrective action taken?
a) checking the soup's temperature every 2 hours
b) recording the soup's temperature in a log
c) telling the manager that the soup's temperature had fallen below
135ºF
d) reheating the soup to 165ºF for 15 seconds - ANSWER- d) reheating
the soup to 165ºF for 15 seconds
food contamination is most likely to happen when food handlers:
a) chew tobacco
b) conduct training
c) talk to other food handlers
d) listen to the radio - ANSWER- a) chew tobacco
during on-the-job training, a manager discovers that a food handler is
handling raw and then cooked poultry without changing gloves. what
should the new manager do?
,a) direct the food handler to put on a new pair of gloves and finish
preparing the poultry
b) discipline the food handler immediately and stop the service of
poultry for the day
c) stop the preparation of poultry until all the food prep surfaces can
be cleaned
d) throw out the cooked poultry and reinforce correct food handling -
ANSWER- d) throw out the cooked poultry and reinforce correct food
handling
which food was correctly cooled?
a) a large pot of soup that was divided into smaller pans and cooled at
room temperature for 8 hours
b) beans that did not cool to 70ºF within 2 hours, but were reheated to
145ºF for 15 seconds within 2 hours and then cooled correctly
c) cooked poultry that cooled from 165ºF to 70ºF within 2 hours and
from 70ºF to 41ºF within an additional 4 hours
d) a roast that cooled from 135ºF to 70ºF within 4 hours and from 70ºF
to 41ºF within an additional 6 hours - ANSWER- c) cooked poultry
that cooled from 165ºF to 70ºF within 2 hours and from 70ºF to 41ºF
within an additional 4 hours
previously cooked food that was hot held for service must be reheated to
which minimum internal temperature for at least 15 seconds?
a) 125ºF
b) 135ºF
c) 155ºF
d) 165ºF - ANSWER- d) 165ºF
cooked vegetable should be:
, a) held at room temperature
b) held at 165º or higher
c) cooked at 125º or higher if they are to be held for later service
d) blanched in boiling water before serving - ANSWER- b) held at 165º
or higher
food handlers were told about a special preparation requested by a
customer with a food allergy. however, a small amount of the restricted
food came in contact with the meal. which action should be taken?
a) remove the portion that came in contact with the restricted food
b) serve the meal because only a small amount of food was affected
c) set the dish aside so that it will not be served and then inform
management
d) place the dish under a heat lamp before serving to kill the allergens -
ANSWER- c) set the dish aside so that it will not be served and then
inform management
which item is a food handler permitted to wear on hands and arms?
a) medical alert bracelet
b) gold and diamond ring
c) short, unpolished artificial fingernails
d) plain metal band ring - ANSWER- d) plain metal band ring
what is the minimum internal cooking temperature for raw eggs
prepared for immediate service?
a) 135ºF
b) 145ºF
c) 155ºF
d) 165ºF - ANSWER- b) 145ºF
