ServSafe: Manager Practice Test Auestions and Answers. 99% proven pass rate.

What symptom requires a food handler to be excluded from the operation? A. stomach cramps B. sore throat C. jaundice D. coughing - ?C. jaundice What should staff do when receiving a delivery of food and supplies ...

What symptom requires a food handler to be excluded from the operation? A. stomach cramps B. sore throat C. jaundice D. coughing - ?C. jaundice What should staff do when receiving a delivery of food and supplies? A. stack the delivery neatly and inspect it within 12 hours B. visually inspect all food items C. inspect non-food items first D. store it immediately and inspect it later - ?B. visually inspect all food items Single use gloves are not required when... A. cleaning stationary equipment B. handling cooked fooD C. the food handler has a latex sensitivity D. washing produce - ?D. Washing produce What must food handlers do when handling ready-to-eat food? A. use bare hands B. wear single-use gloves C. wear an apron D. sanitize their hands - ?B. wear single-use gloves What symptom can indicate a customer is having an allergic reaction? A. left arm pain B. wheezing or shortness of breath C. appetite loss D. Coughing blood - ?B. wheezing or shortness of breath What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? A. leave the utensils for the next guest B. wipe off the utensils and reuse C. wrap the utensils with a clean napkin D. clean and sanitize the untensils - ?D. clean and sanitize the utensils In a self-service area, bulk unpackaged food does not need a label if the product... A. has been prepared at a vendor's processing plant B. makes a claim about health or nutrient content C. has been prepared at an unregulated processing plant D. does not make a claim about health or nutrient content - ?D. does not make a claim about health or nutrient content What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? A. 135ºF B. 115ºF C. 145ºF D. 125ºF - ?A. 135ºF What should food handlers do after leaving and returning to the prep area? A. wash hands B. remove their aprons C. put on gloves D. apply hand antiseptic - ?A. wash hands What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? A. pooled B. pasteurized C. shelled D. hard-boiled - ?B. pasteurized What must an operation do before packaging fresh juice on-site for later sale? A. obtain a variance B. hold produce at 41ºF (5ºC) or lower C. contact OSHA D. freeze the juice - ?A. obtain a variance A food handler has just finished storing a dry food delivery. Which step was done correctly? A. stored food underneath a stairwell B. stored food in an empty chemical container C. stored food 4 inches off the floor D. stored food away from the wall - ?D. stored food away from the wall What is the minimum internal temperature for a veal chop? A. 155ºF B. 135ºF C. 145ºF D. 165ºF - ?C. 145ºF Which responsibility is included in the Food and Drug Administration's role? A. inspecting meat, poultry, and eggs B. regulating food transported across state lines C. approving HACCP plan D. issuing licenses and permits - ?B. regulating food transported across state lines What practice is useful for preventing Norovirus from causing foodborne illness? A. cooling food rapidly B. cooking food to minimum internal temperature C. encouraging staff to get flu shots D. correct handwashing - ?D. correct handwashing What must a food handler with an infected hand wound do to work safely with food? A. cover the wound with an impermeable cover and wear a single-use glove B. apply hand sanitizer to the wound C. avoid working with raw food until the wound is completely dry D. place a bandage on the wound - ?A. cover the wound with an impermeable cover and wear a single-use glove What does the L stand for in the FDA's ALERT tool? - ?look Which item is a potential physical contaminant? - ?jewelry What factors influence the effectiveness of a chemical sanitizer? - ?Concentration, temperature, contact time, pH, and water hardness Bulk unpackaged food in self-service areas must be labeled when? A. The food supports pathogen growth B. the food is prepared on the premises C. the food is prepared at another unit of the same chain D. the manufacturer claims the food is healthy - ?D. the manufacturer claims the food is healthy Which food item has been associated with Salmonella Typhi? - ?Beverages What organization requires a safety data sheet (SDS) to be included with hazardous chemicals? - ?Occupational Safety and Health Administrations What is the purpose of hand antiseptic? - ?Lower the number of pathogens on the skin Which organization includes inspecting food as one of its primary responsibilities? - ?U.S. Department of Agriculture