ServSafe Manger Test Questions 2023 160 Questions With Correct Answers
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Course
NU1426
Institution
NU1426
ServSafe Manger Test Questions 2023 |160 Questions| With Correct Answers.
1 Which group of individuals has a higher risk of foodborne illness?
A Teenagers
B Elderly people
C Women
D Vegetarian
2 Parasites are commonly associated with
A seafood.
B eggs.
C potatoes.
D ready-to-eat food.
3 ...
ServSafe Manger Test Questions 2023 |160
Questions| With Correct Answers.
1). 1 which group of individuals has a higher risk of foodborne illness?
a teenagers
b elderly people
c women
d vegetarian
Ans: B Elderly people
2). 2 parasites are commonly associated with
a seafood.
b eggs.
c potatoes.
d ready-to-eat food.
Ans: A seafood.
3). 3 ciguatera toxin is commonly found in
a amberjack.
b pollock.
c tuna.
d cod.
Ans: A amberjack.
4). 4 which is a tcs food?
a saltines
b bananas
c baked potato
d coffee
Ans: C Baked potato
5). 5 metal shavings are which type of contaminant?
a biological
b physical
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, c chemical
d microbial
Ans: B Physical
6). 6 what should foodservice operators do to prevent the spread of hepatitis a?
a cook food to minimum internal temperatures
b freeze fish for 36 hours before serving
c exclude staff with jaundice from the operation
d purchase mushrooms from approved, reputable suppliers
Ans: C Exclude staff with jaundice from the operation
7). 7 to wash hands correctly, a food handler must first
a apply soap.
b wet hands and arms.
c scrub hands and arms vigorously.
d use a single-use paper towel to dry hands.
Ans: B wet hands and arms.
8). 8 what should foodservice operators do to prevent customer illness from shigella spp.?
a freeze food at temperatures below 0 ̊
b exclude food handlers diagnosed with jaundice
c purchase shellfish from approved suppliers
d control flies inside and outside the operation
Ans: D Control flies inside and outside the operation
9). 9 what must a food handler with a hand wound do to safely work with food?
a bandage the wound with an impermeable cover and wear a single-use glove
b bandage the wound and avoid contact with food for the rest of the shift
c wash the wound and wear a single-use glove
d apply iodine solution and a permeable bandage
Ans: A Bandage the wound with an impermeable cover and wear a single-use glove
10). 10 what item is considered acceptable work attire for a food handler?
a false eyelashes
b nail polish
c plain-band ring
d antimicrobial plastic watch band
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, Ans: C Plain-band ring
11). 11 what task requires food handlers to wash their hands before and after doing it?
a taking out garbage
b touching clothing or aprons
c handling raw meat, poultry, or seafood
d using chemicals that might affect food safety
Ans: C Handling raw meat, poultry, or seafood
12). 12 which action requires a food handler to change gloves?
a the food handler is working with raw seafood at temperatures above 41 ̊f (5 ̊c)
b the food handler is prepping raw chicken on a yellow cutting board
c the food handler has been working with raw ground beef for an hour
d the food handler is wearing gloves that have been torn
Ans: D The food handler is wearing gloves that have been torn
13). 14 when should a shipment of fresh chicken be rejected?
a the flesh of the chicken appears moist.
b shellstock identification tags are not attached to the container.
c the flesh of the chicken is firm and springs back when touched.
d the receiving temperature is 50 ̊f (10 ̊c).
Ans: D The receiving temperature is 50 ̊F (10 ̊C).
14). 13 how should the temperature of a shipment of cottage cheese be taken when it arrives
at an operation?
a use an air probe to check the temperature of the delivery truck
b hold an infrared thermometer to the outside of the case or carton
c place the thermometer stem between shipping boxes for a reading
d place the thermometer stem into an opened container
Ans: D Place the thermometer stem into an opened container
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, 15). 15 where should ground fish be stored in a cooler?
a above shellfish
b below ground poultry
c above ready-to-eat food
d below pork roasts
Ans: D Below pork roasts
16). 16 what is the maximum number of days that ready-to-eat food prepared on-site can be
stored if held at 41 ̊f (5 ̊c)?
a 3 days
b 5 days
c 7 days
d 10 days
Ans: C 7 days
17). 17 in top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of
ground chicken be stored
in a cooler?
a lettuce, fresh beef roast, ground chicken, fresh halibut
b lettuce, fresh halibut, fresh beef roast, ground chicken
c fresh halibut, lettuce, ground chicken, fresh beef roast
d fresh halibut, fresh beef roast, ground chicken, lettuce
18). 18 what organization requires material safety data sheets?
a food and drug administration
b occupational safety and health administration
c environmental protection agency
d national restaurant association
Ans: B Occupational Safety and Health Administration
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