STUDY GUIDE 1: ServSafe Manager Exam Questions and Answers 100% Pass

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STUDY GUIDE 1: ServSafe Manager Exam Questions and Answers 100% Pass A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 ° ... C)? ✔✔5 Hours How should an item that has been recalled by its manufacturer be stored in an operation? ✔✔Separately from food that will be served What symptom can indicate a customer is having an allergic reaction? ✔✔Wheezing or shortness of breath When must a food handler change gloves? ✔✔As soon as they become dirty or torn Where should a food handler wash his or her hands after prepping food? ✔✔Designated sink for handwashing A food handler has just finished storing a dry food order? Which step was done correctly? ✔✔Stored food away from the wall Which is an example of physical contamination? ✔✔Bones in Fish What temperature must stuffed lobster be cooked to? ✔✔165 °F (74 °C) for 15 seconds What should a server do after clearing a table? ✔✔Wash Hands What does the L stand for in the FDA's A.L.E.R.T. tool? ✔✔Look A local nursing home has a yearly barbecue for its residents. Which food item should not be served? ✔✔Rare Hamburgers 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? ✔✔Corrective Action When should a food handler with a sore throat and fever be excluded from the operation? ✔✔When the customers served are primarily a high-risk population What rule for serving condiments should be practiced? ✔✔Serve condiments in original containers What must an operation do before packaging fresh juice on-site for later sale? ✔✔Obtain a variance Which organization includes inspecting food as one of its primary responsibilities? ✔✔U.S. Department of Agriculture Why are people who take certain medications at risk for foodborne illness? ✔✔Their immune systems are compromised What is the first step of cleaning and sanitizing stationary equipment? ✔✔Unplug the unit What must a food handler with an infected hand wound do to work safely with food? ✔✔Cover the wound with an impermeable cover and wear a single-use glove What should food handlers do after leaving and returning to the prep area? ✔✔Wash hands Parasites are commonly associated with what food? ✔✔Wild Game What temperature must a high-temperature dishwasher's final sanitizing rinse be? ✔✔At least 180 ̊F (82 ̊C) What symptom requires a food handler to be excluded from the operation? ✔✔Jaundice Which of these food processes does not require a variance from a regulatory authority? ✔✔Buying bean sprouts from a reputable supplier Single-use gloves are not required when... ✔✔washing produce What factors influence the effectiveness of a chemical sanitizer? ✔✔Concentration, temperature, contact time, pH, and water hardness 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? ✔✔8-Apr What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale? ✔✔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? ✔✔Throw it out How should chemicals be stored? ✔✔Away from prep areas Bulk unpackaged food in self-service areas must be labeled when... ✔✔the manufacturer claims the food is healthy. Which item should be rejected? ✔✔Bags of organic cookies in torn packaging What temperature should the water be for manual dishwashing? ✔✔Must be at least 110 ̊F (43 ̊C) What temperatures do infrared thermometers measure? ✔✔Surface 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? ✔✔Soft boiled eggs Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? ✔✔3:00 p.m What information must be posted on a dishwasher? ✔✔Correct settings How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? ✔✔6 hours When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? ✔✔Labels on food What is the first step in developing a HACCP plan? ✔✔Conduct a hazard analysis Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? ✔✔24 hours Which food item has been associated with Salmonella Typhi? ✔✔Beverages Which item is a potential physical contaminant? ✔✔Jewelry How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength? ✔✔Use a test kit to check the sanitizer's concentration when mixing it What should staff do when receiving a delivery of food and supplies? ✔✔Visually inspect all food items When can raw, unpackaged meat be offered for self-service? ✔✔At Mongolian barbeques When can a food handler diagnosed with jaundice return to work? ✔✔When approved by the regulatory authority What is the minimum internal cooking temperature for a veal chop? ✔✔145 ̊F (63 ̊C) What rule for serving bread should food handlers practice? ✔✔Do not re-serve uneaten bread What thermometer is best suited to checking a dishwashing machine's final rinse temperature? ✔✔Maximum registering thermometer What practice is useful for preventing Norovirus from causing foodborne illness? ✔✔Correct handwashing A food handler comes to work with diarrhea. What should the manager tell the food handler to do? ✔✔Go home What should a food handler do with food after it is thawed in the microwave? ✔✔Cook it using conventional cooking equipment What causes preschool-age children to be at risk for foodborne illness? ✔✔Their immune systems are not strong What is a cross-connection? ✔✔Physical link between safe water and dirty water 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 (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)? ✔✔Critical limit What should a food handler do to make gloves easier to put on? ✔✔Select the correct size gloves What practice can help prevent allergic reactions? ✔✔Identifying ingredients for customers In a self-service area, bulk unpackaged food does not need a label if the product... ✔✔does not make a claim about health or nutrient content What should be done with a package of flour that is received with signs of dampness on the bag? ✔✔Reject the flour and return it to the supplier What is the purpose of hand antiseptic? ✔✔Lower the number of pathogens on the skin What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? ✔✔Clean and sanitize the utensils Which process requires a variance from the regulatory authority? ✔✔Sprouting seeds or beans A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out? ✔✔3:00 p.m. What is the minimum internal cooking temperature for chicken breast? ✔✔165 °F (74 °C) for 15 seconds What must food handlers do when handling ready-to-eat food? ✔✔Wear single-use gloves Which responsibility is included in the Food and Drug Administration's role? ✔✔Regulating food transported across state lines What practice should be used to prevent seafood toxins from causing a foodborne illness? ✔✔Purchasing food from approved, reputable suppliers What condition promotes the growth of bacteria? ✔✔Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C) What must staff members do when transferring chemicals to a new container? ✔✔Label the container Why should food temperatures be taken in 2 different locations? ✔✔Temperature may vary in the food What temperature must cooked vegetables reach to be safely hot-held for service? ✔✔135 °F (57 °C) What strategy can prevent cross-contamination? ✔✔Buy food that does not require prepping What scenario can lead to pest infestation? ✔✔Storing recyclables in paper bags What should a server do when taking a food order from customers who have concerns about food allergies? ✔✔Describe each menu item to customers who ask, including any "secret" ingredients What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? ✔✔Occupational Safety and Health Administration What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? ✔✔135 ̊F (57 ̊C) When can glass thermometers be used? ✔✔When enclosed in a shatterproof casing What information must be included on the label of food packaged on-site for retail sale? ✔✔List of ingredients What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? ✔✔Pasteurized [Show More]

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