ServSafe Food Manager Exam TestBank Latest Update 2024-2025 7+ Exams Combined Verified, Exams of Nursing

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ServSafe Food Manager Exam TestBank

Latest Update 2024/

7+ Exams Combined

Verified Questions and Answers

When can a food handler diagnosed with jaundice return to work? - Correct Answer >> When approved by the regulatory authority Parasites are commonly associated with what food? - Correct Answer >> Wild game What should be done to help keep food safe in a walk-in cooler? - Correct Answer >>Randomly sample food temperature daily. Which organization includes inspecting food as one of its primary responsibilities?

• Correct Answer >> U.S. Department of Agriculture What should be done to help keep frozen food safe in a freezer? - Correct Answer >> Defrost the freezer on a regular basis. Which items are stored correctly in a cooler? - Correct Answer >> Macaroni salad stored above raw salmon How far off the floor should food be stored? - Correct Answer >>6 inches ( centimeters) Where should food that doesn't require refrigeration be stored? - Correct Answer >> In a dry location

A chef wants to package and sell their signature barbeque sauce on-site. What information must they include on their labels to make the sauce acceptable for retail sale? - Correct Answer >>Chemical preservatives What should be done to keep single-use items safe in storage? - Correct Answer >> Keep them in original packaging. What must be done with food before storing it? - Correct Answer >> It must be wrapped or covered. Where should dirty linens be stored? - Correct Answer >>In nonabsorbent containers What is the storage order in a cooler based on? - Correct Answer >> The internal cooking temperature for each food What should be done to keep shell eggs safe when storing them? - Correct Answer >> Keep them in storage until the time they are used. What should be done to keep fresh produce safe when storing it? - Correct Answer >> Store cut produce at 41°F (5°C) or lower.

Which is a best practice for handling canned food in storage? - Correct Answer >> Wipe the tops of cans with a sanitized cloth before opening. A manager asks a food handler to put away a shipment of whole potatoes. What should the food handler do? - Correct Answer >> Move the potatoes to a cool dry storage area. When should a food handler with a sore throat and fever be excluded from the operation? - Correct Answer >> When the customers served are primarily a high- risk population A food handler has a wound on their finger. Can the wound cause a foodborne illness? - Correct Answer >>Yes, because a wound that contains pathogens can contaminate food. what should you do when taking a food order from customers who have concerns about food allergies - Correct Answer >>Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - Correct Answer >> Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - Correct Answer >> Stored food away from the wall

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? - Correct Answer >> Throw it out Single use gloves are not required when - Correct Answer >> Washing product What should a food handler do to make gloves easier to put on? - Correct Answer >>Select the right size gloves What should food handlers do after leaving and returning to the prep area? - Correct Answer >> Wash hands A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? - Correct Answer >> What must an operation do before packaging fresh juice on-site for later sale? - Correct Answer >>Obtain a variance Which item is a potential physical contaminant? - Correct Answer >>Jewelry

What strategy can prevent cross-contamination? - Correct Answer >>Buy food that does not require prepping What is the main reason for food handlers to avoid scratching their scalps? - Correct Answer >>Spreading pathogens to the food What rule for serving bread should food handlers practice? - Correct Answer >>Do not re-serve uneaten bread What does the L stand for in the FDA'S ALERT tool? - Correct Answer >>Look What is the minimum internal cooking temp for chicken breasts? - Correct Answer >>165°F (74 °C) for 15 seconds What factors influence the effectiveness of a chemical sanitizer? - Correct Answer >>Concentration,temperature,contact time, pH and water hardness. Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours? - Correct Answer >>24 Hours What is the minimum internal cooking temperature for a veal chop? - Correct Answer >>135°F(57 °C)

Why should food temperature be taken in 2 different locations? - Correct Answer >>Temperature may vary in the food What causes Preschool age children to be at risk for foodborne illness? - Correct Answer >>Their immune systems are not strong How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength? - Correct Answer >>Use a test kit to check the sanitizers concentration when mixing it When can a glass thermometers be used? - Correct Answer >>When enclosed in a shatter proof casing A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time must the tuna salad be served or thrown out? - Correct Answer >>3 p, What practice should be used to prevent seafood toxins from causing foodborne illness? - Correct Answer >>Purchasing food from approved , reputable suppliers What should a server do after clearing a table? - Correct Answer >>Wash hands What must food handlers do when handling ready to eat food? - Correct Answer >>Wear single use gloves

What is the first step in developing a HACCP plan? - Correct Answer >>Conduct a hazard analysis A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to cool the chili to 41? - Correct Answer >>5 Hours Nursing home staff are creating a new menu for a breakfast item for residents and their family members. What item is not safe to serve? - Correct Answer >>Soft boiled eggs What practice is useful for preventing Norovirus from causing foodborne illness? - Correct Answer >>Correct handwashing What condition promotes the growth of bacteria? - Correct Answer >>FoOd helb between 70 degrees F and 125 degrees F What is the purpose of hand antiseptic? - Correct Answer >>Lower the number of pathogens on the skin What is a carrier? - Correct Answer >>Someone who carries pathogens without getting sick What is jaundice? - Correct Answer >>A yellowing of the skin and eyes

When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap? - Correct Answer >>10 seconds What should the temperature of the water be when washing hands? - Correct Answer >>Warm A food handler wet his hands with warm water, applied soap, and scrubbed them for 15 seconds. Then he rinsed them in warm water and dried them on a cloth side towel. What did he do wrong? - Correct Answer >>Dried hands on a side towel Approximately how long should the whole handwashing process take? - Correct Answer >>20 seconds After handling dirty dishes, a server washes their hands in the three-compartment sink. Is this acceptable? - Correct Answer >>No, hands should only be washed in a designated handwashing sink. When should food handlers wash their hands? - Correct Answer >>Before starting a new task After which activity must food handlers wash their hands? - Correct Answer >>Clearing tables

What must food handlers do after touching their body or clothing? - Correct Answer >>Wash their hands. What is the purpose of a hand antiseptic? - Correct Answer >>To reduce pathogens to safe levels Hand antiseptics should be used - Correct Answer >>after handwashing. After washing her hands, a food handler applied a hand sanitizer, rubbed the sanitizer in, and immediately continued chopping vegetables on a cutting board. What did she do wrong? - Correct Answer >>She did not let the sanitizer dry. How should food handlers keep their fingernails? - Correct Answer >>Short and unpolished Why should food handlers not wear false fingernails? - Correct Answer >>They are hard to keep clean. What should a food handler do when working with an infected cut on their finger?

• Correct Answer >>Cover the cut with an impermeable cover and wear a single-use glove. If a food handler has a wound on their arm, they cannot prepare food until they - Correct Answer >>cover the wound with an impermeable cover.

Which food item may be handled with bare hands? - Correct Answer >>Chopped carrots for stew What is the most important factor in choosing an approved food supplier? - Correct Answer >>It has been inspected and complies with local, state, and federal laws. An approved supplier - Correct Answer >>can show you their inspection report. Which agency subjects suppliers to food safety inspections? - Correct Answer >>U.S. Department of Agriculture (USDA) A chef purchases fresh fish from a local fisherman. Is this an approved supplier? - Correct Answer >>No, the fisherman is not inspected. What are Good Manufacturing Practices (GMP) as defined by the FDA? - Correct Answer >>Requirements for producing safe food When receiving a delivery of food for an operation, it is important to - Correct Answer >>inspect all food immediately before storing it. What is the first thing that should be done when a food delivery arrives? - Correct Answer >>Inspect the vehicle for signs of contamination.

Should employees be cross-trained so more people have the skills to receive deliveries? - Correct Answer >>No, specific staff should be responsible for receiving. What should be done if pests are spotted in a delivery vehicle? - Correct Answer >>Reject the entire delivery. What should an employee do if two food deliveries arrive at the same time? - Correct Answer >>Inspect and store one delivery before accepting another. What must be done after receiving a key drop delivery? - Correct Answer >>The delivery must be inspected. A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next? - Correct Answer >>Label the item to prevent it from accidentally being placed back in inventory. What must a manager do with a recalled food item in the operation? - Correct Answer >>Store the recalled item separately from other food. Where should a manager check to find recall notices? - Correct Answer >>Food and Drug Administration

(FDA)

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

• Correct Answer >>Remove the lid of a container and put the thermometer stem into the sour cream. How should the temperature of a shipment of bulk vacuum packages of raw ground beef be taken when it arrives at an operation? - Correct Answer >>Place the thermometer stem between two packages for a reading. Where should the thermometer stem be placed when checking the temperature of a chicken breast? - Correct Answer >>In the thickest part At what internal temperature should cold TCS food be received? - Correct Answer >>41°F (5°C) or lower What must be done with live oysters received at an air temperature of 45°F (7°C)? - Correct Answer >>They must be cooled to 41°F (5°C) or lower. At what maximum temperature can milk be received? - Correct Answer >>45°F (7°C) At what maximum temperature can shell eggs be received? - Correct Answer >>45°F (7°C)

At what minimum temperature must hot TCS food be received? - Correct Answer >>135°F (57°C) What is the meaning of large ice crystals on frozen food? - Correct Answer >>The product has thawed and been refrozen. What are the packaging criteria for accepting nonfood items? - Correct Answer >>Clean, intact, and protected from contamination A food item that is received with an expired use-by date should be - Correct Answer >>rejected A can has a deep dent, but no product is leaking from it. What should be done with the can? - Correct Answer >>It should be rejected. A product's "best by" date states when it should be - Correct Answer >>eaten for peak quality. How long must shell stock tags be kept on file? - Correct Answer >>90 days after the last shellfish was sold or served from the container Documentation received with fish that will be eaten raw must state - Correct Answer >>that the fish were correctly frozen.

Fish that will be farm-raised must meet the standards of what agency? - Correct Answer >>FDA Ready-to-eat TCS food must be date marked if it will be stored for longer than - Correct Answer >>24 hours. What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out? - Correct Answer >>7 days What items are stored correctly in a cooler? - Correct Answer >>Raw shrimp stored above raw steak Any item not stored in its original container must be - Correct Answer >>labeled. What must be included on the label of food that has not been stored in its original container? - Correct Answer >>The food's common name What is the discard date for tuna salad that was prepared and stored on October 1?

• Correct Answer >>October 7

A chef is preparing a dish that includes beef and pork. If the beef has a use-by date of September 4 and the pork has a use-by date of September 6, what is the discard date of the dish? - Correct Answer >>September 4 How should food be rotated in storage? - Correct Answer >>Items with the earliest use-by dates are used before items with later dates. What should be done with food that has passed its use-by date? - Correct Answer >>It should be discarded. At what temperature must cold TCS food be stored to keep it safe? - Correct Answer >>41°F (5°C) or lower At what temperature must hot TCS food be stored to keep it safe? - Correct Answer >>135°F (57°C) or higher Where should the air-temperature measuring device be placed in a cooler? - Correct Answer >>Near the door Why should overloading coolers be avoided? - Correct Answer >>It reduces airflow. A food handler needs to combine a new shipment of canned tomatoes with the cans already on the shelf. If the new cans have expiration dates of June 2025 and the old cans have expiration dates of January 2026, how should they rotate the cans? - Correct Answer >>The new cans should go in front of the old cans.

Which is a best practice for storing flour? - Correct Answer >>Check packaging for pest damage before using. Which is an example of reduced-oxygen packaged (ROP) food? - Correct Answer >>Vacuum-packed deli meat The two biggest hazards when prepping food are cross-contamination and - Correct Answer >>timetemperature abuse. A food handler took out a hotel pan of tuna salad to make two dozen tuna sandwiches. What error was made? - Correct Answer >>Too much tuna salad was taken out at one time. What guidelines should be followed when using additives during food preparation? - Correct Answer >>Additives must be approved by the regulatory authority. Food that has become unsafe should be thrown out unless - Correct Answer >>it can be safely reconditioned. When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that have been held longer than - Correct Answer >>7 days.

How should pooled eggs be handled to keep them safe? - Correct Answer >>Cook them right after mixing them. Why are overloading fryer baskets a food safety risk? - Correct Answer >>It reduces oil temperature resulting in undercooked food. What guidelines should be followed when handling ice to keep it safe? - Correct Answer >>Never use ice as an ingredient if it was used to cool food. Which practice requires a variance? - Correct Answer >>Packaging food using a reduced oxygen method Which method is a safe way to thaw food? - Correct Answer >>As part of the cooking process A food handler removes a frozen lasagna from the freezer and leaves in on a prep table to thaw overnight. Why is this method of thawing unsafe? - Correct Answer >>The dish is exposed to the temperature danger zone so pathogens can grow. What must be immediately done to food after it is thawed in a microwave? - Correct Answer >>Cook it. When slacking food during preparation, the food should never go above what temperature? - Correct Answer >>41°F (5°C)

What is the required minimum internal cooking temperature for seafood? - Correct Answer >>145°F (63°C) or higher for 15 seconds What is the required minimum internal cooking temperature for poultry? - Correct Answer >>165°F (74°C) or higher for <1 second What is the required minimum internal cooking temperature for ground beef? - Correct Answer >>155°F (68°C) or higher for 17 seconds What is the required minimum internal cooking temperature for rice that will be hot-held for service? - Correct Answer >>135°F (57°C) What is the required minimum internal cooking temperature for a pork roast? - Correct Answer >>145°F (63°C) or higher for 4 minutes What temperature must meat be cooked to if it will be cooked in a microwave? - Correct Answer >>165°F (74°C) Eggs were placed in a covered dish and cooked in a microwave oven. Half-way through cooking, the eggs were stirred, and once finished were left to stand for 30 seconds before being checked with a thermometer in two places. What mistake was made? - Correct Answer >>They were left to stand for 30 seconds after cooking.

What should be done if the menu includes TCS items that are raw or undercooked?

• Correct Answer >>It must be noted on the menu. If an operation uses a reduced oxygen packaging method for fish, the fish must be - Correct Answer >>frozen before, during, or after packaging. Which item would be safe to offer on a children's menu? - Correct Answer >>Grilled cheese What do some regulatory authorities require food service operations to submit when applying for a variance? - Correct Answer >>A HACCP plan When must a consumer advisory be provided for menu items containing TCS food?
• Correct Answer >>When the item is raw or undercooked When partially cooking food, the initial cooking phase should not last longer than - Correct Answer >>60 minutes What temperature must partially cooked food reach when it is reheated? - Correct Answer >>Its required minimum internal temperature A food handler is cooling chicken soup for dinner service. After two hours, the soup's temperature has decreased from 135°F (57°C) to 80°F (27°C). What should the food handler do next? - Correct Answer >>Reheat the soup and cool it again.

Food being cooled must pass quickly through which temperature range to reduce pathogen growth? - Correct Answer >>125°F to 70°F (52°C to 21°C) What is the maximum cooling time for TCS food? - Correct Answer >>6 hours How does the density of food affect cooling? - Correct Answer >>The denser the food, the more slowly it will cool What is the first step in cooling a large pot of hot meat sauce? - Correct Answer >>Pour the meat sauce into several smaller containers. When reheating turkey chili for hot holding, what is the minimum temperature that the chili must reach? - Correct Answer >>165°F (74°C) for 15 seconds What temperature must TCS food for immediate service be reheated to? - Correct Answer >>Any temperature What temperature must commercially processed and packaged ready-to-eat food be reheated to? - Correct Answer >>135°F (57°C)

Servsafe Manager Exam ( 2024 ) Verified Q&A

1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness - Answer C. When two or more people report the same illness from eating the same food 1.2 Which is a ready to eat food? A. Uncooked rice B. Raw deboned chicken C. Sea salt D. Unwashed green beans - Answer C. Sea salt

1.3 Why are preschool-age children at a higher risk for foodborne illness? A. They have not built up strong immune systems B. They are more likely to spend time in a hospital C. They are more likely to suffer allergic reactions D. Their appetites have increased since birth - Answer A. They have not built up strong immune systems 1.4 Which is a TCS food? A. Bread B. Flour C. Sprouts D. Strawberries - Answer C. Sprouts 1.5 The 5 common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and A. reheating leftover food B. serving ready-to-eat food C. using single-use, disposable gloves D. purchasing food from unsafe sources - Answer D. purchasing food from unsafe sources 1.6 Raw chicken breasts are left out at room temp on a prep table. What is the main risk that could cause a foodborne illness? A. Cross-contamination B. Poor personal hygiene C. Time-termperature abuse D. Poor cleaning and sanitizing - Answer C. Time-temperature abuse 1.7 What is TCS food? A. Food requiring thermometer checks for security B. Food requiring trustworthy conditions for service C. Food requiring training commitments for standards D. Food requiring time and temperature control for safety - Answer D. Food requiring time and temperature control for safety 1.8 A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action? A. Complete an incident report B. Order additional turkey breasts C. Deduct the cost from the food handler's pay

D. Make sure the food handler understands safe cooling practices - Answer D. Make sure the food handler understands safe cooling practices 1.9 What is an important measure for preventing foodborne illness? A. Using new equipment B. Measuring pathogens C. Preventing cross-contamination D. Serving locally grown, organic food - Answer C. Preventing cross-contamination 1.10 What is one possible function of a government agency that is responsible for food safety? A. Ensuring a product's appeal B. Approving a construction project C. Monitoring an operation's revenue D. Protecting a product's brand name - Answer B. Approving a construction project 2.1 What are the most common symptoms of a foodborne illness? A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness - Answer C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice 2.2 How does most contamination of food happen? A. Through contaminated water B. When contaminants are airborne C. When people cause the contamination D. Through the use of contaminated animal products - Answer C. When people cause the contamination 2.3 What is the most important way to prevent a foodborne illness from bacteria? A. Control time and temperature B. Prevent cross-contamination C. Practice good personal hygiene D. Practice good cleaning and sanitizing - Answer A. Control time and temperature 2.4 What is the most important way to prevent a foodborne illness from viruses?

A. Control time and temperature B. Prevent cross-contamination C. Practice good personal hygiene D. Practice good cleaning and sanitizing - Answer C. Practice good personal hygiene 2.5 Parasites are commonly linked with what type of food? A. Rice B. Poultry C. Seafood D. Canned food - Answer C. Seafood 2.6 A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? A. Parasites B. Allergic reaction C. Biological toxins D. Chemical contamination - Answer C. Biological toxins 2.7 A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently? A. Store the sanitizer bottle away from the prep area B. Store the sanitizer bottle on the floor between uses C. Store the sanitizer bottle on the work surface of the prep table D. Store the sanitizer bottle with food supplies below the prep table - Answer A. Store the sanitizer bottle away from the prep table 2.8 To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of the products, keep information related to food security on file, ad know A. when to register with the EPA B. how to fill out an incident report C. where to find Safety Data Sheets in the operation