ServSafe Manager Exam 2024-2025 questions and answers.pdf, Exams of Public Health

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ServSafe Manager Exam 2024

Where should the thermometer stem be placed when checking the temperature of a chicken breast? -answer>>In the thickest part

At what internal temperature should cold TCS food be received? - answer>>41°F (5°C) or lower What must be done with live oysters received at an air temperature of 45°F (7°C)? - answer>>They mustbe cooled to 41°F (5°C) or lower.

At what maximum temperature can milk be received? - answer>>45°F (7°C) At what maximum temperature can shell eggs be received? - answer>>45°F (7°C) At what minimum temperature must hot TCS food be received? - answer>>135°F (57°C) What is the meaning of large ice crystals on frozen food? - answer>>The product has thawed and beenrefrozen.

What are the packaging criteria for accepting nonfood items? - answer>>Clean, intact, and protectedfrom contamination

A food item that is received with an expired use-by date should be - answer>>rejected A can has a deep dent, but no product is leaking from it. What should be done with the can? -answer>>It should be rejected.

A product's "best by" date states when it should be - answer>>eaten for peak quality. How long must shell stock tags be kept on file? - answer>>90 days after the last shellfish was sold orserved from the container

Documentation received with fish that will be eaten raw must state - answer>>that the fish werecorrectly frozen.

Fish that will be farm-raised must meet the standards of what agency? - answer>>FDA Ready-to-eat TCS food must be date marked if it will be stored for longer than - 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? - answer>>7 days

What items are stored correctly in a cooler? - answer>>Raw shrimp stored above raw steak Any item not stored in its original container must be - answer>>labeled. What must be included on the label of food that has not been stored in its original container? -answer>>The food's common name

What is the discard date for tuna salad that was prepared and stored on October 1? - 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 andthe pork has a use-by date of September 6, what is the discard date of the dish? - answer>>September 4

How should food be rotated in storage? - answer>>Items with the earliest use-by dates are used beforeitems with later dates.

What should be done with food that has passed its use-by date? - answer>>It should be discarded. At what temperature must cold TCS food be stored to keep it safe? - answer>>41°F (5°C) or lower At what temperature must hot TCS food be stored to keep it safe? - answer>>135°F (57°C) or higher

Where should the air-temperature measuring device be placed in a cooler? - answer>>Near the door Why should overloading coolers be avoided? - answer>>It reduces airflow. A food handler needs to combine a new shipment of canned tomatoes with the cans already on theshelf. 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? - answer>>The new cans should go in front of the oldcans.

Which is a best practice for storing flour? - answer>>Check packaging for pest damage before using. Which is an example of reduced-oxygen packaged (ROP) food? - answer>>Vacuum-packed deli meat The two biggest hazards when prepping food are cross-contamination and - answer>>timetemperatureabuse.

A food handler took out a hotel pan of tuna salad to make two dozen tuna sandwiches. What error wasmade? - answer>>Too much tuna salad was taken out at one time.

What guidelines should be followed when using additives during food preparation? - answer>>Additivesmust be approved by the regulatory authority.

Food that has become unsafe should be thrown out unless - answer>>it can be safely reconditioned. When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that havebeen held longer than - answer>>7 days.

How should pooled eggs be handled to keep them safe? - answer>>Cook them right after mixing them.Why are overloading fryer baskets a food safety risk? - answer>>It reduces oil temperature resulting in undercooked food. What guidelines should be followed when handling ice to keep it safe? - answer>>Never use ice as aningredient if it was used to cool food.

Which practice requires a variance? - answer>>Packaging food using a reduced oxygen method Which method is a safe way to thaw food? - 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 thawovernight. Why is this method of thawing unsafe? - 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? - answer>>Cook it. When slacking food during preparation, the food should never go above what temperature? -answer>>41°F (5°C)

What is the required minimum internal cooking temperature for seafood? - answer>>145°F (63°C) orhigher for 15 seconds

What is the required minimum internal cooking temperature for poultry? - answer>>165°F (74°C) orhigher for <1 second What is the required minimum internal cooking temperature for ground beef? - 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? -answer>>135°F (57°C)

What is the required minimum internal cooking temperature for a pork roast? - answer>>145°F (63°C) orhigher for 4 minutes

What temperature must meat be cooked to if it will be cooked in a microwave? - answer>>165°F (74°C) Eggs were placed in a covered dish and cooked in a microwave oven. Half-way through cooking, the eggswere stirred, and once finished were left to stand for 30 seconds before being checked with a

thermometer in two places. What mistake was made? - answer>>They were left to stand for 30 secondsafter cooking.

What should be done if the menu includes TCS items that are raw or undercooked? - answer>>It mustbe noted on the menu.

If an operation uses a reduced oxygen packaging method for fish, the fish must be - answer>>frozenbefore, during, or after packaging.

Which item would be safe to offer on a children's menu? - answer>>Grilled cheese What do some regulatory authorities require food service operations to submit when applying for avariance? - answer>>A HACCP plan

When must a consumer advisory be provided for menu items containing TCS food? - answer>>When theitem is raw or undercooked

When partially cooking food, the initial cooking phase should not last longer than - answer>>60 minutes What temperature must partially cooked food reach when it is reheated? - answer>>Its requiredminimum internal temperature

A food handler is cooling chicken soup for dinner service. After two hours, the soup's temperature hasdecreased from 135°F (57°C) to 80°F (27°C). What should the food handler do next? - answer>>Reheat the soup and cool it again. Food being cooled must pass quickly through which temperature range to reduce pathogen growth? -answer>>125°F to 70°F (52°C to 21°C)

What is the maximum cooling time for TCS food? - answer>>6 hours How does the density of food affect cooling? - 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? - answer>>Pour the meat sauce intoseveral smaller containers.

When reheating turkey chili for hot holding, what is the minimum temperature that the chili mustreach? - answer>>165°F (74°C) for 15 seconds

What temperature must TCS food for immediate service be reheated to? - answer>>Any temperature What temperature must commercially processed and packaged ready-to-eat food be reheated to? -answer>>135°F (57°C)

When can a food handler diagnosed with jaundice return to work? - answer>>When approved by theregulatory authority

Parasites are commonly associated with what food? - answer>>Wild gameWhat should be done to help keep food safe in a walk-in cooler? - answer>>Randomly sample food temperature daily. Which organization includes inspecting food as one of its primary responsibilities? - answer>>U.S.Department of Agriculture

What should be done to help keep frozen food safe in a freezer? - answer>>Defrost the freezer on aregular basis.

Which items are stored correctly in a cooler? - answer>>Macaroni salad stored above raw salmon How far off the floor should food be stored? - answer>>6 inches (15 centimeters) Where should food that doesn't require refrigeration be stored? - answer>>In a dry location

A chef wants to package and sell their signature barbeque sauce on-site. What information must theyinclude on their labels to make the sauce acceptable for retail sale? - answer>>Chemical preservatives

What should be done to keep single-use items safe in storage? - answer>>Keep them in originalpackaging.

What must be done with food before storing it? - answer>>It must be wrapped or covered. Where should dirty linens be stored? - answer>>In nonabsorbent containers What is the storage order in a cooler based on? - answer>>The internal cooking temperature for eachfood

What should be done to keep shell eggs safe when storing them? - answer>>Keep them in storage untilthe time they are used.

What should be done to keep fresh produce safe when storing it? - answer>>Store cut produce at 41°F(5°C) or lower.

Which is a best practice for handling canned food in storage? - answer>>Wipe the tops of cans with asanitized cloth before opening.

A manager asks a food handler to put away a shipment of whole potatoes. What should the foodhandler do? - 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? -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? - 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 -answer>>Describe each menu item to the customer who ask, including any "secret" ingredients

What temperature should the water be for manual dishwashing? - answer>>Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? -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 orexcluded from the operation due to illness? - answer>>Throw it out

Single use gloves are not required when - answer>>Washing product What should a food handler do to make gloves easier to put on? - answer>>Select the right size gloves What should food handlers do after leaving and returning to the prep area? - answer>>Wash hands A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-bydate 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>> What must an operation do before packaging fresh juice on-site for later sale? - answer>>Obtain avariance

Which item is a potential physical contaminant? - answer>>Jewelry What strategy can prevent cross-contamination? - answer>>Buy food that does not require prepping What is the main reason for food handlers to avoid scratching their scalps? - answer>>Spreadingpathogens to the food

What rule for serving bread should food handlers practice? - answer>>Do not re-serve uneaten bread What does the L stand for in the FDA'S ALERT tool? - answer>>Look

What is the minimum internal cooking temp for chicken breasts? - answer>>165°F (74 °C) for 15 seconds What factors influence the effectiveness of a chemical sanitizer? -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 manyhours? - answer>>24 Hours

What is the minimum internal cooking temperature for a veal chop? - answer>>135°F(57 °C) Why should food temperature be taken in 2 different locations? - answer>>Temperature may vary in thefood

What causes Preschool age children to be at risk for foodborne illness? - answer>>Their immunesystems are not strong

How should staff make sure the chemical sanitizer being used on a food prep surface is at the correctstrength? - answer>>Use a test kit to check the sanitizers concentration when mixing it

When can a glass thermometers be used? - 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 thetuna salad be served or thrown out? - answer>>3 p,

What practice should be used to prevent seafood toxins from causing foodborne illness? -answer>>Purchasing food from approved , reputable suppliers

What should a server do after clearing a table? - answer>>Wash hands What must food handlers do when handling ready to eat food? - answer>>Wear single use gloves

What is the first step in developing a HACCP plan? - 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 thechili to 41? - answer>>5 Hours

Nursing home staff are creating a new menu for a breakfast item for residents and their familymembers. What item is not safe to serve? - answer>>Soft boiled eggs

What practice is useful for preventing Norovirus from causing foodborne illness? - answer>>Correcthandwashing

What condition promotes the growth of bacteria? - answer>>FoOd helb between 70 degrees F and 125degrees F

What is the purpose of hand antiseptic? - answer>>Lower the number of pathogens on the skin

What is a carrier? - answer>>Someone who carries pathogens without getting sick What is jaundice? - answer>>A yellowing of the skin and eyes When washing hands, what is the minimum time that food handlers should scrub hands and arms withsoap? - answer>>10 seconds

What should the temperature of the water be when washing hands? - answer>>Warm A food handler wet his hands with warm water, applied soap, and scrubbed them for 15 seconds. Thenhe rinsed them in warm water and dried them on a cloth side towel. What did he do wrong? - answer>>Dried hands on a side towel Approximately how long should the whole handwashing process take? - answer>>20 seconds

After handling dirty dishes, a server washes their hands in the three-compartment sink. Is thisacceptable? - answer>>No, hands should only be washed in a designated handwashing sink.

When should food handlers wash their hands? - answer>>Before starting a new task After which activity must food handlers wash their hands? - answer>>Clearing tables What must food handlers do after touching their body or clothing? - answer>>Wash their hands. What is the purpose of a hand antiseptic? - answer>>To reduce pathogens to safe levels Hand antiseptics should be used - answer>>after handwashing. After washing her hands, a food handler applied a hand sanitizer, rubbed the sanitizer in, andimmediately continued chopping vegetables on a cutting board. What did she do wrong? - answer>>She did not let the sanitizer dry. How should food handlers keep their fingernails? - answer>>Short and unpolishedWhy should food handlers not wear false fingernails? - answer>>They are hard to keep clean.

What should a food handler do when working with an infected cut on their finger? - answer>>Cover thecut 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 - answer>>cover thewound with an impermeable cover.

Which food item may be handled with bare hands? - answer>>Chopped carrots for stew What is the most important factor in choosing an approved food supplier? - answer>>It has beeninspected and complies with local, state, and federal laws.

An approved supplier - answer>>can show you their inspection report.

Which agency subjects suppliers to food safety inspections? - answer>>U.S. Department of Agriculture(USDA)

A chef purchases fresh fish from a local fisherman. Is this an approved supplier? - answer>>No, thefisherman is not inspected.

What are Good Manufacturing Practices (GMP) as defined by the FDA? - answer>>Requirements forproducing safe food

When receiving a delivery of food for an operation, it is important to - answer>>inspect all foodimmediately before storing it.

What is the first thing that should be done when a food delivery arrives? - answer>>Inspect the vehiclefor signs of contamination.

Should employees be cross-trained so more people have the skills to receive deliveries? - answer>>No,specific staff should be responsible for receiving.

What should be done if pests are spotted in a delivery vehicle? - answer>>Reject the entire delivery. What should an employee do if two food deliveries arrive at the same time? - answer>>Inspect andstore one delivery before accepting another.

What must be done after receiving a key drop delivery? - answer>>The delivery must be inspected. A recall has been issued for a specific brand of orange juice. The store manager has matched theinformation 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? - answer>>Label the item to prevent it fromaccidentally being placed back in inventory.

What must a manager do with a recalled food item in the operation? - answer>>Store the recalled itemseparately from other food.

Where should a manager check to find recall notices? - answer>>Food and Drug Administration(FDA)

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

• 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 whenit arrives at an operation? - answer>>Place the thermometer stem between two packages for a reading.