Servsafe Manager Practice Test Questions And Answers Well Illustrated.
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Course
ServSafe: Manager
Institution
ServSafe: Manager
Servsafe Manager Practice Test Questions And Answers Well Illustrated.
What symptom requires a food handler to be excluded from the operation?
A. stomach cramps
B. sore throat
C. jaundice
D. coughing - correct answer. C. jaundice
What should staff do when receiving a delivery...
Servsafe Manager Practice Test Questions
And Answers Well Illustrated.
What symptom requires a food handler to be excluded from the operation?
A. stomach cramps
B. sore throat
C. jaundice
D. coughing - correct answer. C. jaundice
What should staff do when receiving a delivery of food and supplies?
A. stack the delivery neatly and inspect it within 12 hours
B. visually inspect all food items
C. inspect non-food items first
D. store it immediately and inspect it later - correct answer. B. visually inspect all food
items
Single use gloves are not required when...
A. cleaning stationary equipment
B. handling cooked fooD
C. the food handler has a latex sensitivity
D. washing produce - correct answer. D. Washing produce
What must food handlers do when handling ready-to-eat food?
A. use bare hands
B. wear single-use gloves
C. wear an apron
D. sanitize their hands - correct answer. B. wear single-use gloves
What symptom can indicate a customer is having an allergic reaction?
A. left arm pain
B. wheezing or shortness of breath
, C. appetite loss
D. Coughing blood - correct answer. B. wheezing or shortness of breath
What should be done with preset, unwrapped utensils that appear to be unused after
guests have left the table?
A. leave the utensils for the next guest
B. wipe off the utensils and reuse
C. wrap the utensils with a clean napkin
D. clean and sanitize the untensils - correct answer. D. clean and sanitize the utensils
In a self-service area, bulk unpackaged food does not need a label if the product...
A. has been prepared at a vendor's processing plant
B. makes a claim about health or nutrient content
C. has been prepared at an unregulated processing plant
D. does not make a claim about health or nutrient content - correct answer. D. does
not make a claim about health or nutrient content
What is the minimum internal temperature hot food must be held at to prevent
pathogens from growing?
A. 135ºF
B. 115ºF
C. 145ºF
D. 125ºF - correct answer. A. 135ºF
What should food handlers do after leaving and returning to the prep area?
A. wash hands
B. remove their aprons
C. put on gloves
D. apply hand antiseptic - correct answer. A. wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-
risk populations?
A. pooled
B. pasteurized
C. shelled
D. hard-boiled - correct answer. B. pasteurized
What must an operation do before packaging fresh juice on-site for later sale?
A. obtain a variance
B. hold produce at 41ºF (5ºC) or lower
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