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Servsafe Manager 2020 Exam Review/
98 Questions and Answers/Update
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. 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
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 D. whom to contact about suspicious activity - Answer D. whom to contact about suspicious activity 2.9 What should food handlers do to prevent food allergens from being transferred to food? A. Use clean and sanitized utensils when prepping the order B. Cook food to the appropriate minimum internal temperature C. Store cold food at 41°F (5°C) or lower D. Label chemical containers correctly - Answer A. Use clean and sanitized utensils when prepping the order 2.10 What step should be taken if a manager suspects a foodborne-illness outbreak?
A. Reheat the suspected product to a safe temperature B. Provide as little information as possible to the regulatory authority C. Deny that the operation has anything to do with the foodborne-illness outbreak D. Set aside the suspected product and label it with "do not use" and "do not discard" - Answer D. Set aside the suspected product and label it with "do not use" and "do not discard" 3.1 After which activity must food handlers wash their hands? A. Cleaning tables B. Putting on gloves C. Serving customers D. Applying hand antiseptic - Answer A. Cleaning tables 3.2 When washing hands, what is the minimum time you should scrub with soap? A. 5 seconds B. 10 seconds C. 20 seconds D. 40 seconds - Answer B. 10 seconds 3.3 What should food handlers do after prepping food and before using the restroom? A. Wash their hands
3.6 Who is at risk of contaminating food? A. A food handler whose spouse works primarily with high-risk populations B. A food handler whose young daughter has diarrhea C. A food handler who gets a lot of aches and pains D. A food handler who eats a lot of rare meat - Answer B. A food handler whose young daughter has diarrhea 3.7 A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? A. Wear gloves while handling food B. Work in a non-food handling position C. Stay home until approved to return to work D. Wash hands frequently while handling food - Answer C. Stay home until approved to return to work 3.8 A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work? A. Thirst with itching B. Soreness with fatigue C. Sore throat with fever D. Headache with soreness - Answer C. Sore throat with fever
3.9 When is it acceptable to eat in an operation? A. When prepping food B. When washing dishes C. When sitting in a break area D. When handling utensils - Answer C. When sitting in a break area 3.10 What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? A. Tell the cook to stay away from work and see a doctor B. Tell the cook to come in fore a couple of hours then go home C. Tell the cook to rest for a couple of hours and then come to work D. Tell the cook to go to the doctor and then immediately come to work - Answer A. Tell the cook to stay away from work and see a doctor 4.1 A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? A. It must be dried with a paper towel B. It must be turned over to the other side C. It must be washed, rinsed, and sanitized D. It must be rinsed in hot water and air-dried - Answer C. It must be washed, rinsed, and sanitized
4.5 Which practice can help prevent time-temperature abuse? A. Keeping records of employee schedules B. Cleaning and sanitizing equipment and work surfaces C. Making sure food handlers spend at least 30 seconds washing their hands D. Limiting the amount of food that can be removed from a cooler for prepping - Answer D. limiting the amount of food that can be removed from a cooler for prepping 4.6 Which thermometer is used to measure surface temperatures? A. Thermistor B. Thermocouple C. Infared thermometer D. Bimetallic stemmed thermometer - Answer C. Infared thermometer 4.7 A thermometer used to measure the temperature of food must be accurate to what temperature? A. ±2°F or ±1°C B. ±4°F or ±3°C C. ±6°F or ±5°C D. ±8°F or ±7°C - Answer A. ±2°F or ±1°C 4.8 Which practice can help prevent cross-contamination?
A. using color-coded cutting boards B. Rinsing cutting boards between use C. Purchasing food requiring preparation D. Prepping raw and ready-to-eat food at the same time - Answer A. using color- coded cutting boards 4.9 What device can be used to monitor both time and temperature abuse during the shipment or storage of food? A. Infared thermometer B. Time-temperature indicator C. Thermistor with an air probe D. Bimetallic stemmed thermometer - Answer B. Time-temperature indicator 4.10 How long can food stay in the temperature danger zone before it must be thrown out? A. 1 hour B. 2 hours C. 3 hours D. 4 hours - Answer D. 4 hours 5.1What is the most important factor in choosing a food supplier?
A. It is thrown out after 2 days B. It is cooled to 41°F (5°C) or lower in 4 hours C. It is immediately cooled to 41°F (5°C) or lower D. It is served or used in the operation within 2 hours - Answer B. It is cooled to 41°F (5°C) or lower in 4 hours 5.5 What causes large ice crystals to form on frozen food and its packaging? A. Cross-contact B. Cross-contamination C. Time-temperature abuse D. Incorrect cleaning and sanitizing - Answer C. Time-temperature abuse 5.6 Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes? A. List of all ingredients B. List of common allergens C. Date that the food was received D. Date that the food should be discarded - Answer D. Date that the food should be discarded 5.7 When must you discard tuna salad that was prepped on July 19?
A. July 21 B. July 23 C. July 25 D. July 27 - Answer C. July 25 5.8 What is the problem with storing raw ground turkey above raw ground pork? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Cross-contact with allergens - Answer A. Cross-contamination 5.9 Due to an operation's space limits, ready-to-eat and uncooked foods must be stored in the same cooler. How should foods be stored, in top-to-bottom order? A. According to the FIFO method, with oldest items on the top shelf and newest items on the bottom B. According to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom C. According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf, and poultry on the bottom D. According to minimum acceptable storage temperatures, with foods that can tolerate the warmest temperature on the top shelf and foods needing the coldest temperature on the bottom - Answer C. According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom
A. 2 hours B. 4 hours C. 6 hours D. 8 hours - Answer A. 2 hours 6.4 A food handler left a hotel pan of pasta salad on the prep table while prepping several lunch orders. What is the problem with this situation? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Poor cleaning and sanitizing - Answer C. Time-temperature abuse 6.5 What is the maximum water temperature allowed when thawing food under running water? A. 41°F (5°C) B. 60°F (16°C) C. 70°F (21°C) D. 135°F (57°C) - Answer C. 70°F (21°C) 6.6 What is the required minimum internal cooking temperature for ground turkey?
A. 135°F (57°C) for 15 seconds B. 145°F (63°C) for 15 seconds C. 155°F (68°C) for 15 seconds D. 165°F (74°C) for 15 seconds - Answer D. 165°F (74°C) for 15 seconds 6.7 A safe way to cool a stockpot of meat sauce is to put it into a A. cooler B. freezer C. sink of ice water D. cold-holding unit - Answer C. sink of ice water 6.8 Which food item should not be served to high-risk populations? A. Vegetable stir-fry B. Grilled salmon C. Roasted chicken D. Raw oysters - Answer D. Raw oysters 6.9 To what temperature must soup that contains cooked beef be reheated for hot holding? A. 135°F (57°C) for 15 seconds B. 145°F (63°C) for 15 seconds C. 155°F (68°C) for 15 seconds
