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STUDY GUIDE 1: ServSafe Manager Exam (80 Questions With Answers)
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STUDY GUIDE 1: ServSafe Manager Exam (80 Questions With Answers)
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STUDY GUIDE 1: ServSafe Manager Exam(80 Questions With Answers)
A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How
much time is left to cool the chili to 41°F (5 °C)? - -5 Hours
-How should an item that has been recalled by its manufacturer be stored in
an operation? - -Separately from food that will be served
-What symptom can indicate a customer is having an allergic reaction? - -
Wheezing or shortness of breath
-When must a food handler change gloves? - -As soon as they become dirty
or torn
-Where should a food handler wash his or her hands after prepping food? - -
Designated sink for handwashing
-A food handler has just finished storing a dry food order? Which step was
done correctly? - -Stored food away from the wall
-Which is an example of physical contamination? - -Bones in Fish
-What temperature must stuffed lobster be cooked to? - -165 °F (74 °C) for
15 seconds
-What should a server do after clearing a table? - -Wash Hands
-What does the L stand for in the FDA's A.L.E.R.T. tool? - -Look
-A local nursing home has a yearly barbecue for its residents. Which food
item should not be served? - -Rare Hamburgers
-The temperature of clam chowder is checked during holding. According to
the operation's policy, the chowder must be thrown out. What HACCP
principle is being practiced by throwing out the soup? - -Corrective Action
-When should a food handler with a sore throat and fever be excluded from
the operation? - -When the customers served are primarily a high-risk
population
-What rule for serving condiments should be practiced? - -Serve condiments
in original containers
, -What must an operation do before packaging fresh juice on-site for later
sale? - -Obtain a variance
-Which organization includes inspecting food as one of its primary
responsibilities? - -U.S. Department of Agriculture
-Why are people who take certain medications at risk for foodborne illness? -
-Their immune systems are compromised
-What is the first step of cleaning and sanitizing stationary equipment? - -
Unplug the unit
-What must a food handler with an infected hand wound do to work safely
with food? - -Cover the wound with an impermeable cover and wear a
single-use glove
-What should food handlers do after leaving and returning to the prep area?
- -Wash hands
-Parasites are commonly associated with what food? - -Wild Game
-What temperature must a high-temperature dishwasher's final sanitizing
rinse be? - -At least 180 ̊F (82 ̊C)
-What symptom requires a food handler to be excluded from the operation?
- -Jaundice
-Which of these food processes does not require a variance from a
regulatory authority? - -Buying bean sprouts from a reputable supplier
-Single-use gloves are not required when... - -washing produce
-What factors influence the effectiveness of a chemical sanitizer? - -
Concentration, temperature, contact time, pH, and water hardness
-A food handler is prepping a seafood dish on April 4, using shrimp and
scallops. The shrimp has a use-by date of April 8, and the scallops have a
use-by date of April 10. What is the use-by date for the seafood dish? - -8-
Apr
-What information must be included on the label of a container of ready-to-
eat TCS food prepped on-site for retail sale? - -Potential allergens
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