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ServSafe Manger Test Questions 2024 Questions With Complete Solutions, Graded A+
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ServSafe Manger Test Questions 2024 Questions With Complete Solutions, Graded A+
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Name: Score:429 Multiple choice questions
Definition 1 of 429
1. Unplug
Cleaning Stationary Equipment Step 4
Cleaning Stationary Equipment Step 101
Cleaning Stationary Equipment Step 2
Cleaning Stationary Equipment Step 1
Term 2 of 429
Hand Care
Hair care, skin care, foot care, oral care.
Fingernail length, False fingernails, Nail polish, Infected wounds or cuts.
Eye makeup, lipstick, mascara, blush.
Hand cream, hand sanitizer, hand gloves, hand soap.
Term 3 of 429
Dairy products other than milk should be received at or below
6. Sanitize
41 degrees
3 degrees
Can reduce the number of bacteria on hands
,Definition 4 of 429
Living creatures that are too small to see with the naked eye
Microorganisms
155 for 15 seconds:
145*F for 4 min
Pest Prevention step 3
Definition 5 of 429
Bacteria found in the intestines of cattle, produces toxins in a person's intestines. Excluding staff
with diarrhea, can stop infections. Cooking ground beef correctly can stop infection.
Enterohemorrhagic and shiga toxin-producing E. coli
Good personal hygiene
Salmonella bacteria
Hepatitis a
Term 6 of 429
Penetration Probes
The manger should allow the cook to work in non food areas
Provide the food handlers with training relating to their job duties
Chemical substances such as cleaners, sanitizers, polishes, lubricants and toxic metals that
contaminate food or drinks
Use for internal temp of food. Especially useful for checking the temp of thin food like
hamburger patties or fish fillets
,Definition 7 of 429
After local regulatory authority approval and medical clearance
Bags of flour delivered with tears in the package should be
2nd of 4 approved methods for properly thawing foods
A food handler vomits while prepping food, what should happen
A food handler with norovirus can report back to work
Term 8 of 429
Hot held Cooked rice minimum temperature is
165*F for 15 seconds
Anticipate risks
Hepatitis A
135 degrees
Definition 9 of 429
when the immune system reacts badly to a chemical in food
food allergy
tcs food without temp control
food allergens
food intolerance
, Definition 10 of 429
Food that requires time and temperature control for safety.
TCS food
Frozen food
Fat tom
Ready to eat food
Term 11 of 429
Minimun internal temp for ground meats and fish
comes from fish.
155*F for 15 seconds
Away from foodservice items
165*F for 15 seconds
Term 12 of 429
Minimun internal temp for eggs to be held
3. Scrape food
5. Air-dry
2. Take away Removable parts
155*F for 15 seconds
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