Servsafe Manager practice tests
When is a foodborne illness considered an outbreak?
when at least two people experience the same symptoms after eating the same food
Which of the following is NOT considered a safe way to thaw frozen meat?
under hot running water
What or who is the most respon...
Servsafe Manager practice tests
When is a foodborne illness considered an outbreak?
when at least two people experience the same symptoms after eating the same food
Which of the following is NOT considered a safe way to thaw frozen meat?
under hot running water
What or who is the most responsible for training new staff about safe food
handling practices?
the certified food manager
Which of the following symptoms is most commonly associated with foodborne
illness?
diarrhea
Which is an example of a physical contaminant?
bones in chili
A food handler has a wound or boil on their hand or wrist. What is an appropriate
course of action?
wear an impermeable bandage and cover with a single-use glove
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 should you do if food shipments are not delivered at the correct
temperatures?
reject the delivery
What is the FIFO method (first in, first out)?
storing food items so that the oldest is used first
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
Where should the scoop for the ice machine be stored between uses?
in a protected and designated location
Raw ground beef and pork should be cooked to an internal temperature of 155°F
(68°C) for how many seconds before serving?
17 seconds
Which of the following is an acceptable method for cooling hot TCS food before
storage?
in an ice-water bath
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 (57°C)
Which unused items may be re-served to another customer?
prepackaged items such as soup crackers
Handwashing stations are required in which area?
, in food prep, service, and dishwashing areas
What is the best approach to dealing with pests?
working with a licensed pest control operator (PCO), deny pests access to the
operation, food, water, and shelter
What is the proper sequence to effectively sanitize dishware, utensils, and
equipment?
scrape, wash, rinse, sanitize, air dry
How should a cloth be used for wet-wiping be stored?
in a bucket of sanitizing solution
Which person is the most susceptible to foodborne illness?
children, the elderly, and pregnant women
Which of the following is NOT considered to be "cross-contamination"?
leaving foods in the temperature danger zone for too long
Which of the following is NOT considered an example of a "corrective action"?
asking a customer who is ordering an alcoholic beverage for ID
Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne
illness?
hepatitis A
The acronym ALERT stands for Assure, Look, Employee, Report, and Threat.
What type of food safety risk does this refer to?
(A)ssure that your products come from safe sources
(L)ook and monitor the security of products in the facility
(E)mployees should be vetted, know who they are
(R)eport suspicious behavior to your supervisors
(T)hreats should be identified and you should know who to contact if something
suspicious happens
the deliberate contamination of food
Which 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
An "immersion probe thermometer" is used for checking the temperature of
what?
the temperature of liquids such as soups, sauces, and frying oil
How long can you safely store ready to eat TCS food in a cooler at a temperature
of 41°F or lower?
7 days
All items should be stored away from the walls and how many inches from the
floor?
6 inches
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
Which of the following would require obtaining a "variance" from your regulatory
authority?
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