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STUDY GUIDE 1: SERVSAFE MANAGER EXAM (80 QUESTIONS)
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STUDY GUIDE 1: SERVSAFE MANAGER EXAM (80 QUESTIONS)
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STUDY GUIDE 1: SERVSAFE MANAGEREXAM (80 QUESTIONS)
A6food6handler6has6cooled6a6container6of6chili6to670°F6(216°C)6in616hour.6How6much6time6
is6left6to6cool6the6chili6to641°F6(56°C)?6-6ans--56Hours
How6should6an6item6that6has6been6recalled6by6its6manufacturer6be6stored6in6an6operatio
n?6-6ans--Separately6from6food6that6will6be6served
What6symptom6can6indicate6a6customer6is6having6an6allergic6reaction?6-6ans--
Wheezing6or6shortness6of6breath
When6must6a6food6handler6change6gloves?6-6ans--As6soon6as6they6become6dirty6or6torn
Where6should6a6food6handler6wash6his6or6her6hands6after6prepping6food?6-6ans--
Designated6sink6for6handwashing
A6food6handler6has6just6finished6storing6a6dry6food6order?
6Which6step6was6done6correctly?6-6ans--Stored6food6away6from6the6wall
Which6is6an6example6of6physical6contamination?6-6ans--Bones6in6Fish
What6temperature6must6stuffed6lobster6be6cooked6to?6-6ans--
1656°F6(746°C)6for6156seconds
What6should6a6server6do6after6clearing6a6table?6-6ans--Wash6Hands
What6does6the6L6stand6for6in6the6FDA's6A.L.E.R.T.6tool?6-6ans--Look
A6local6nursing6home6has6a6yearly6barbecue6for6its6residents.6Which6food6item6should6no
t6be6served?6-6ans--Rare6Hamburgers
The6temperature6of6clam6chowder6is6checked6during6holding.6According6to6the6operation'
s6policy,6the6chowder6must6be6thrown6out.6What6HACCP6principle6is6being6practiced6by6t
hrowing6out6the6soup?6-6ans--Corrective6Action
When6should6a6food6handler6with6a6sore6throat6and6fever6be6excluded6from6the6operatio
n?6-6ans--When6the6customers6served6are6primarily6a6high-risk6population
, What6rule6for6serving6condiments6should6be6practiced?6-6ans--
Serve6condiments6in6original6containers
What6must6an6operation6do6before6packaging6fresh6juice6on-site6for6later6sale?6-6ans--
Obtain6a6variance
Which6organization6includes6inspecting6food6as6one6of6its6primary6responsibilities?6-
6ans--U.S.6Department6of6Agriculture
Why6are6people6who6take6certain6medications6at6risk6for6foodborne6illness?6-6ans--
Their6immune6systems6are6compromised
What6is6the6first6step6of6cleaning6and6sanitizing6stationary6equipment?6-6ans--
Unplug6the6unit
What6must6a6food6handler6with6an6infected6hand6wound6do6to6work6safely6with6food?6-
6ans--Cover6the6wound6with6an6impermeable6cover6and6wear6a6single-use6glove
What6should6food6handlers6do6after6leaving6and6returning6to6the6prep6area?6-6ans--
Wash6hands
Parasites6are6commonly6associated6with6what6food?6-6ans--Wild6Game
What6temperature6must6a6high-temperature6dishwasher's6final6sanitizing6rinse6be?6-
6ans--At6least6180 ̊F6(82 C
̊ )
What6symptom6requires6a6food6handler6to6be6excluded6from6the6operation?6-6ans--
Jaundice
Which6of6these6food6processes6does6not6require6a6variance6from6a6regulatory6authority?
6-6ans--Buying6bean6sprouts6from6a6reputable6supplier
Single-use6gloves6are6not6required6when...6-6ans--washing6produce
What6factors6influence6the6effectiveness6of6a6chemical6sanitizer?6-6ans--
Concentration,6temperature,6contact6time,6pH,6and6water6hardness
A6food6handler6is6prepping6a6seafood6dish6on6April64,6using6shrimp6and6scallops.6The6shr
imp6has6a6use-by6date6of6April68,6and6the6scallops6have6a6use-
by6date6of6April610.6What6is6the6use-by6date6for6the6seafood6dish?6-6ans--8-Apr
What6information6must6be6included6on6the6label6of6a6container6of6ready-to-
eat6TCS6food6prepped6on-site6for6retail6sale?6-6ans--Potential6allergens
What6should6be6done6with6food6that6has6been6handled6by6a6food6handler6who6has6been6
restricted6or6excluded6from6the6operation6due6to6illness?6-6ans--Throw6it6out
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