ServSafe Food Manager Exam Questions and Answers All Correct
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ServSafe Food Manager
Institution
ServSafe Food Manager
ServSafe Food Manager Exam Questions and Answers All Correct
Using food coloring to make ground beef appear fresher is
A. not allowed by the CDC.
B. not allowed by the regulatory authority.
C. not allowed with a retail food license.
D. allowed if a HACCP plan is in place. - Answer-B. not all...
ServSafe Food Manager Exam Questions
and Answers All Correct
Using food coloring to make ground beef appear fresher is
A. not allowed by the CDC.
B. not allowed by the regulatory authority.
C. not allowed with a retail food license.
D. allowed if a HACCP plan is in place. - Answer-B. not allowed by the regulatory
authority.
When should food handlers use hand antiseptics?
A. Instead of washing hands
B. Before washing hands
C. After washing hands
D. After putting on gloves - Answer-C. After washing hands
Lubricants used in an operation must be
A. commercially purchased.
B. food grade.
C. hypoallergenic.
D. applied by a manager. - Answer-B. food grade.
Which authority regulates and inspects meat, poultry, and eggs?
A. FDA
B. USDA
C. CDC
D. NSF - Answer-B. USDA
The risk of foodborne illness caused by parasites can be reduced by
A. purchasing fish and produce from an approved supplier.
B. throwing out all dented cans or cans without labels.
C. adding acid to food to kill the parasites.
D. establishing an integrated pest management program. - Answer-A. purchasing fish
and produce from an approved supplier.
When prepping food, a food handler should not wear which item?
A. An apron
B. A hair restraint
C. A medical alert bracelet
D. Single-use gloves - Answer-C. A medical alert bracelet
Which food was correctly cooled?
, A. A large pot of soup that was divided into smaller pans and cooled at room
temperature for 8 hours
B. Beans that did not cool to 70°F (21°C) within 2 hours, but were reheated to 145°F
(63°C) for 15 seconds within 2 hours and then cooled correctly.
C. Cooked poultry that cooled from 135°F (57°C) to 70°F (21°C) within 2 hours and from
70°F (21°C) to 41°F (5°C) within an additional 4 hours.
D. A roast that cooler from 135°F (57°C) to 70°F (21°C) within 4 hours and from 70°F
(21°C) to 41°F (5°C) within an additional 6 hours - Answer-C. Cooked poultry that
cooled from 135°F (57°C) to 70°F (21°C) within 2 hours and from 70°F (21°C) to 41°F
(5°C) within an additional 4 hours.
Food handlers were told about a special preparation requested by a customer with a
food allergy. However, a small amount of the restricted food came in contact with the
meal. Which action should be taken?
A. Remove the portion that came in contact with the restricted food.
B. Serve the meal because only a small amount of food was affected.
C. Set the dish aside so that it will not be served and then inform management.
D. Place the dish under a heat lamp before serving to kill the allergens. - Answer-C. Set
the dish aside so that it will not be served and then inform management.
A food handler is using tongs to toss a vegetable salad. What should the food handler
do with the tongs when taking a 15 minute break?
A. Leave them in the salad with the handles above the rim of the container.
B. Place them in a single container filled with soap and water.
C. Put them in the sink under running cold water.
D. Leave them on the prep table until returning from break, then continue tossing. -
Answer-B. Place them in a single container filled with soap and water.
One of the best ways to avoid cross-contact when working with shellfish is to
A. soak shellfish in an ice water salt brine before serving.
B. try shellfish in separate oil.
C. purchase shellfish from approved, reputable suppliers.
D. receive live shellfish at 45°F (7°C) or lower. - Answer-C. purchase shellfish from
approved, reputable suppliers.
A server is clearing a table after customers have left and finds a full basket of dinner
rolls remaining on the table. The server should
A. leave both the rolls and the napkin in the basket.
B. keep the rolls in the basket but remove the napkin.
C. allow the napkin to stay in the basket but remove the rolls.
D. remove the napkin and the rolls in the basket. - Answer-D. remove the napkin and
the rolls in the basket.
The agency responsible for inspecting operations that ship food to other states is the
A. FDA.
B. NSF.
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