ServSafe Manager Practice Exam 2021/2022 with Verified Solutions

ServSafe Manager Practice Exam 2021/2022 with Verified Solutions Which unused items may be re-served to another customer? ✔✔Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? ...

ServSafe Manager Practice Exam 2021/2022 with Verified Solutions Which unused items may be re-served to another customer? ✔✔Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? ✔✔Under hot running water. How should a cloth used for wet-wiping be stored? ✔✔In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? ✔✔In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a food handler? ✔✔Jaundice. What is a thermocouple? ✔✔A metal probed thermometer. What is an acceptable method for cooling hot TCS food before storage? ✔✔In an ice water bath. Why must ground meats be cooked to a higher temperature than whole cuts of meat? ✔✔More pathogens reside on the outside of meat and grinding redistributes the pathogens throughout the meat. If a TCS food will be hot held for service, what is the minimum internal temperature that this food must maintain while being held? ✔✔135° F Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many seconds before serving? ✔✔17 seconds. A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action? ✔✔Wear an impermeable bandage and cover with a single-use glove. What is the FIFO method (first-in, first-out)? ✔✔Storing food items so that the oldest is used first. What symptom is most commonly associated with foodborne illness? ✔✔Diarrhea. What is an example of a physical contaminant? ✔✔Bones in chili. What should you do if food shipments are not delivered at the correct temperatures? ✔✔Reject the delivery. What is the proper sequence to effectively sanitize dishware, utensils, and equipment? ✔✔Scrape, wash, rinse, sanitize, air dry. Hand washing stations are required in which areas? ✔✔In food prep, service, and dishwashing areas. What is the best approach to dealing with pests? ✔✔Deny pests food, water, and shelter. Work with a licensed pest control operator (PCO). Deny pests access to the operation. What or who is most responsible for training new staff about safe food handling practices? ✔✔The Certified Food Manager When is a foodborne illness considered an outbreak? ✔✔When at least two people experience the same symptoms after eating the same food. All items should be stored away from the walls and how many inches from the floor? ✔✔6 inches. If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what? ✔✔That it must remain frozen until used. What activity requires a food handler to wear single-use gloves? ✔✔Handling ready to eat foods. The temperature danger zone refers to which range of temperatures? ✔✔41° F - 135° F The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What type of food safety risk does this refer to? ✔✔The deliberate contamination of food. Where is the best place to store cleaning tools and chemicals? ✔✔In an area only used for this purpose. Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness? ✔✔Hepatitis A. To effectively heat sanitize equipment, it must be soaked for at least 30 seconds in hot water that is what minimum temperature? ✔✔171° F Hot TCS food needs to be cooled before storage. What is the maximum amount of time you should allow when bringing food down from 135° F to the storage temperature of 41° F or lower? ✔✔6 hours. The temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. What should be done? ✔✔Quickly bring the food to the correct temperature. An immersion probe thermometer is used for checking the temperature of what? ✔✔The temperature of liquids such as soups, sauces, and frying oil. What is the first step when cleaning and sanitizing stationary equipment? ✔✔Unplug the equipment. What is considered to be cross-contamination? ✔✔Mixing raw food with cooked food that will then be served without further cooking. Storing food on a shelf where it could drip or leak onto the food stored below it. Using the same cutting board for chicken and beef