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ServSafe Manager Exam/ 111 Questions with Correct Answers/ 2024-2025. Terms like: Which food item has been associated with Salmonella Typhi? - Answer: Beverages What symptom requires a food handler to be excluded from the operation? - Answer: Jaundice Which is an example of physical contamination?
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Which food item has been associated with Salmonella Typhi? - Answer: Beverages What symptom requires a food handler to be excluded from the operation?
C. Bones in fish. D. Cooking tomato sauce in a copper pan. - Answer: C. Bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? - Answer: Correct Handwashing What condition promotes the growth of bacteria? - Answer: Food held between 70°F and 125°F Parasites are commonly associated with what food? - Answer: Wild game What practice should be used to prevent seafood toxins from causing a foodborne illness? - Answer: Purchasing food from approved, reputable suppliers How should chemicals be stored? - Answer: Away from food prep areas What does the L stand for in the FDA's ALERT tool? - Answer: Look What symptom can indicate a customer is having an allergic reaction? - Answer: Wheezing or shortness of breath Where should a food handler wash his or her hands after prepping food? - Answer: Designated sink for handwashing
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? - Answer: Pausterized What causes preschool-age children to be at risk for foodborne illness? - Answer: Their immune systems are not strong Which organization includes inspecting food as one of its primary responsibilities? - Answer: U.S Department of Agriculture (USDA) What should a server do after clearing a table? - Answer: Wash hands What strategy can prevent cross-contamination? - Answer: Buy food that does not require prepping What temperatures do infrared thermometers measure? - Answer: Surface When can glass thermometers be used? - Answer: When enclosed in a shatterproof casing Why should food temperatures be taken in 2 different locations? - Answer: Temperature may vary in the food 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? - Answer: April 8
What information must be included on the label of food packaged on-site for retail sale? - Answer: List of ingredients How should an item that has been recalled by its manufacturer be stored in an operation? - Answer: Separated from food that will be served A food handler has just finished storing a dry food delivery. Which step was done correctly? A. Stored food away from wall. B. Stored food 4 inches off the floor. C. Stored food underneath a stairwell. D. Stored food in an empty chemical container. - Answer: Stored food away from wall Which item should be rejected? A. Bags of organic cookies in torn packaging. B. Bottled milk at 41°F. C. Shell eggs at an air temperature of 45°F. D. Live oysters at 50°F. - Answer: A. Bags of organic cookies in torn packaging Ready-to-eat TCS food prepped in-house must be date marked if its held for more than how many hours? - Answer: 24 hours
In a self-service area, bulk unpackaged food does not need a label if the product? - Answer: Does not make a claim about health or nutrient content The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F. What HACCP principle is addressed by cooking the duck breast to 165°F? - Answer: Critical limit What must a food handler with an infected hand wound do to work safe!y with food? - Answer: Cover the wound with an impermeable cover and wear a single-use glove Which of these food processes does not require a variance from regulatory authority? A. Smoking food as a method to preserve it. B. Buying bean sprouts from a reputable supplier C. Curing food. D. Pasteurizing juice on site. - Answer: B. Buying brand from a reputable supplier What is a cross-connection? - Answer: Physical link between safe water and dirty water. What information must be posted on a dishwasher? - Answer: Correct settings
What scenario can lead to pest infestation? A. Storing recyclables in paper bags. B. Cleaning up spills around garbage containers C. Rotating products using the FIFO method D. Installing air curtains above doors - Answer: Storing recyclables in paper bags What is the first step in developing a HACCP plan? - Answer: Conduct a hazard analysis What factors influence the effectiveness of a chemical sanitizer? - Answer: Concentration, temperature, contact time, pH, and water hardness What is the first step of cleaning and sanitizing stationary equipment? - Answer: Unplug the unit What temperature should the water be for manual dishwashing? - Answer: 110°F What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals? - Answer: Occupational Safety and Health Administration What must staff members do when transferring chemicals to a new container? - Answer: Label the container
A tuna salad is removed from the cooler at 9:00 am and put out for a buffet at 11:00 am. By what time must the tuna salad be served or thrown out? - Answer: 3:00 pm When can raw, unpackaged meat be offered for self service? - Answer: At organic food stands What rule for serving condiments should be practiced? - Answer: Serve condiments in antimicrobial containers Bulk unpackaged food in self-service areas must be labeled when - Answer: The manufacturer claims the food is healthy The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? - Answer: Corrective action Which process requires a variance from the regulatory authority? - Answer: Sprouting seeds or beans What information must be included on the label of a container of ready to eat TCS food prepped on site for retail sale? - Answer: Potential allergens 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? - Answer: Throw it out
What should a food handler do with food after it is thawed in the microwave? - Answer: Cook it using conventional cooking equipment What must an operation do before packaging fresh juice on site for later sale? - Answer: Obtain a variance What temperature must stuffed lobster be cooked to? - Answer: 165°F What temperature must cooked vegetables reach to be safely hot held for service? - Answer: 135°F Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? A. Pancakes. B. Soft boiled eggs. C. Corned beef hash. D. Mayonnaise. - Answer: Soft boiled eggs When must a food handler change gloves? - Answer: As soon as they become dirty or torn A food handler has cooled a container of chili to 70°F in 1 hour. How much time is left to cool the chili to 41°F? - Answer: 5 hours
Poor cleaning and sanitizing TCS foods: - Answer: Dairy products Eggs Meats Poultry Fish Shellfish Cooked potatoes Cooked rice Soy Bean sprouts Melons Oil mixtures What is ready to eat food? - Answer: Food that can be eaten without further preparation,washing and cooking Bioligical contaminants - Answer: Bacteria Viruses Parasites Fungi Chemical contaminants - Answer: Cleaners Sanitizers
Polishes Physical contaminants - Answer: Metal shavings Staples Bandages Glass Dirt Natural objects Common symptoms of food borne illnesses: - Answer: Vomiting Fever Diarrhea Nausea Abdominal Cramps Jaundice F.A T.T.O.M.? - Answer: Food Acidity Temperature Time Oxygen Moisture What are 2 major viruses that can cause foodborne illnesses? - Answer: Hepatitis A & Norovirus
Cook poultry (chicken, turkey and duck)? - Answer: 165°F Ground meat - Answer: 155°F Injected meat - Answer: 155 Shell eggs that will be hot held... - Answer: 155 Seafood - Answer: 145 for 15 seconds Pork, beef, veal and lamb - Answer: 145 for 4 minutes Methods for cooling food? - Answer: 1. Place in ice water bath
4.Establishing monitoring procedures
