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