ServSafe Manager Exam Questions and Answers Latest Review

ServSafe Manager Exam Questions and
Answers Latest Review
WhatAshouldAyouAdoAwhenAtakingAaAfoodAorderAfromAcustomersAwhoAhaveAconcernsAabout
AfoodAallergiesA-ACORRECTAANSWERSA-

DescribeAeachAmenuAitemAtoAtheAcustomerAwhoAask,AincludingAanyA"secret"Aingredients
WhatAtemperatureAshouldAtheAwaterAbeAforAmanualAdishwashing?A-
ACORRECTAANSWERSA-MustAbeAatAleastA110AF

AAfoodAhandlerAjustAfinishedAstoringAaAdryAfoodAdelivery,AwhichAstepAwasAdoneAcorrectly?A-
ACORRECTAANSWERSA-StoredAfoodAawayAfromAtheAwall

WhatAshouldAbeAdoneAwithAfoodAthatAhasAbeenAhandledAbyAaAfoodAhandlerAwhoAhasAbeenA
restrictedAorAexcludedAfromAtheAoperationAdueAtoAillness?A-ACORRECTAANSWERSA-
ThrowAitAout
SingleAuseAglovesAareAnotArequiredAwhenA-ACORRECTAANSWERSA-WashingAproduct
WhatAshouldAaAfoodAhandlerAdoAtoAmakeAglovesAeasierAtoAputAon?A-
ACORRECTAANSWERSA-SelectAtheArightAsize Agloves

WhatAshouldAfoodAhandlersAdoAafterAleavingAandAreturningAtoAtheAprepAarea?A-
ACORRECTAANSWERSA-WashAhands

WhatAruleAforAservingAbreadAshouldAfoodAhandlersApractice?A-ACORRECTAANSWERSA-
DoAnotAre-serveAuneatenAbread
WhatAdoesAtheALAstandAforAinAtheAFDA'SAALERTAtool?A-ACORRECTAANSWERSA-Look
WhatAisAtheAminimumAinternalAcookingAtempAforAchickenAbreasts?A-
ACORRECTAANSWERSA-165°FA(74A°C)AforA15Aseconds

WhatAfactorsAinfluenceAtheAeffectivenessAofAaAchemicalAsanitizer?A-
ACORRECTAANSWERSA-

Concentration,temperature,contactAtime,ApHAandAwaterAhardness.
ReadyAtoAeatATCSAfoodsApreppedAinAhouseAmustAbeAdateAmarkedAifAitAisAheldAforAmoreAtha
nAhowAmanyAhours?A-ACORRECTAANSWERSA-24AHours
WhatAisAtheAminimumAinternalAcookingAtemperatureAforAaAvealAchop?A-
ACORRECTAANSWERSA-135°F(57A°C)

WhyAshouldAfoodAtemperatureAbeAtakenAinA2AdifferentAlocations?A-
ACORRECTAANSWERSA-TemperatureAmayAvaryAinAtheAfood

WhatAcausesAPreschoolAageAchildrenAtoAbeAatAriskAforAfoodborneAillness?A-
ACORRECTAANSWERSA-TheirAimmuneAsystemsAareAnotAstrong

HowAshouldAstaffAmakeAsureAtheAchemicalAsanitizerAbeingAusedAonAaAfoodAprepAsurfaceAisA
atAtheAcorrectAstrength?A-ACORRECTAANSWERSA-
UseAaAtestAkitAtoAcheckAtheAsanitizersAconcentrationAwhenAmixingAit
WhenAcanAaAglassAthermometersAbeAused?A-ACORRECTAANSWERSA-
WhenAenclosedAinAaAshatterAproofAcasing
AAtunaAsaladAremovedAfromAtheAcoolerAatA9AamAandAputAoutAforAaAbuffetAatA11Aam.AByAwhat
AtimeAmustAtheAtunaAsaladAbeAservedAorAthrownAout?A-ACORRECTAANSWERSA-3Ap,

WhatApracticeAshouldAbeAusedAtoApreventAseafoodAtoxinsAfromAcausingAfoodborneAillness
?A-ACORRECTAANSWERSA-PurchasingAfoodAfromAapprovedA,AreputableAsuppliers

, WhatAshouldAaAserverAdoAafterAclearingAaAtable?A-ACORRECTAANSWERSA-WashAhands
WhatAmustAfoodAhandlersAdoAwhenAhandlingAreadyAtoAeatAfood?A-
ACORRECTAANSWERSA-WearAsingleAuseAgloves

WhatAisAtheAfirstAstepAinAdevelopingAaAHACCPAplan?A-ACORRECTAANSWERSA-
ConductAaAhazardAanalysis
AAFoodAhandlerAhasAcooledAaAcontainerAofAchiliAtoA70AdegreeAFAinA1Ahour.AHowAmuchAtimeA
isAleftAtoAcoolAtheAchiliAtoA41?A-ACORRECTAANSWERSA-5AHours
NursingAhomeAstaffAareAcreatingAaAnewAmenuAforAaAbreakfastAitemAforAresidentsAandAtheirA
familyAmembers.AWhatAitemAisAnotAsafeAtoAserve?A-ACORRECTAANSWERSA-
SoftAboiledAeggs
WhatApracticeAisAusefulAforApreventingANorovirusAfromAcausingAfoodborneAillness?A-
ACORRECTAANSWERSA-CorrectAhandwashing

WhatAconditionApromotesAtheAgrowthAofAbacteria?A-ACORRECTAANSWERSA-
FoOdAhelbAbetweenA70AdegreesAFAandA125AdegreesAF
WhatAisAtheApurposeAofAhandAantiseptic?A-ACORRECTAANSWERSA-
LowerAtheAnumberAofApathogensAonAtheAskin
AAfoodAhandlerAisApreppingAaAseafoodAdishAonAAprilA4,AusingAshrimpAandAscallops.ATheAshr
impAhasAaAuse-byAdateAofAAprilA8,AandAtheAscallopsAhaveAaAuse-
byAdateAofAAprilA10.AWhatAisAtheAuse-byAdateAforAtheAseafoodAdish?A-
ACORRECTAANSWERSA-

WhenAcanAaAfoodAhandlerAdiagnosedAwithAjaundiceAreturnAtoAwork?A-
ACORRECTAANSWERSA-WhenAapprovedAbyAtheAregulatoryAauthority

ParasitesAareAcommonlyAassociatedAwithAwhatAfood?A-ACORRECTAANSWERSA-
WildAgame
WhenAshouldAaAfoodAhandlerAwithAaAsoreAthroatAandAfeverAbeAexcludedAfromAtheAoperation
?A-ACORRECTAANSWERSA-WhenAtheAcustomersAservedAareAprimarilyAaAhigh-
riskApopulation
WhichAorganizationAincludesAinspectingAfoodAasAoneAofAitsAprimaryAresponsibilities?A-
ACORRECTAANSWERSA-U.S.ADepartmentAofAAgriculture

WhatAmustAanAoperationAdoAbeforeApackagingAfreshAjuiceAon-siteAforAlaterAsale?A-
ACORRECTAANSWERSA-ObtainAaAvariance

WhichAitemAisAaApotentialAphysicalAcontaminant?A-ACORRECTAANSWERSA-Jewelry
WhatAstrategyAcanApreventAcross-contamination?A-ACORRECTAANSWERSA-
BuyAfoodAthatAdoesAnotArequireAprepping
WhatAisAtheAmainAreasonAforAfoodAhandlersAtoAavoidAscratchingAtheirAscalps?A-
ACORRECTAANSWERSA-SpreadingApathogensAtoAtheAfood

AAfoodAhandlerAhasAaAwoundAonAtheirAfinger.ACanAtheAwoundAcauseAaAfoodborneAillness?A-
ACORRECTAANSWERSA-

Yes,AbecauseAaAwoundAthatAcontainsApathogensAcanAcontaminateAfood.
WhatAisAaAcarrier?A-ACORRECTAANSWERSA-
SomeoneAwhoAcarriesApathogensAwithoutAgettingAsick
WhatAisAjaundice?A-ACORRECTAANSWERSA-AAyellowingAofAtheAskinAandAeyes
WhenAwashingAhands,AwhatAisAtheAminimumAtimeAthatAfoodAhandlersAshouldAscrubAhandsA
andAarmsAwithAsoap?A-ACORRECTAANSWERSA-10Aseconds
WhatAshouldAtheAtemperatureAofAtheAwaterAbeAwhenAwashingAhands?A-
ACORRECTAANSWERSA-Warm