ServSafe Manager Practice Test 2023 | Part 1 (Questions 1-40) 📚🍴 80 Questions Answers

foreign a local nursing home has a yearly barbecue for its residents which food item should not be served a deviled eggs B potato salad C raw carrots D rare hamburgers answer D rare hamburgers two when transporting food off-site how should information such as a use by date and time be communicated to the off-site staff a telephone B text or email message see labels on food D verbal instructions answer C labels on food what is the minimum internal cooking temperature for veal chop a 135 degrees F 57 degrees C B 145 degrees F 63 degrees C C 155 degrees F 68 degrees C D 165 degrees F 74 degrees C answer B 145 degrees F 63 degrees C how many hours can cold food be held without Refrigeration before it must be sold served or thrown out a two hours B four hours C six hours D eight hours answer B for hours lasagna was removed from hot holding for service at 11AM by what time must it be served or thrown out a 12 P.M b 2 P.M c 3 pm D 4 pm answer b 2 pm what should be done with preset unwrapped utensils that appear to be in used after guests have left the table a wrap the utensils with a clean napkin B leave the utensils for the next guest C clean and sanitize the utensils D wipe off the utensils and reuse answer C clean and sanitize the utensils why should food temperatures be taken in two different locations a to ensure the thermometer is calibrated correctly B it is required by the manufacturer C to ensure the thermometer is accurate to plus or minus 2 degree F or plus or minus 1 degree C D temperature may vary in the food answer D temperature may vary in the food a food handler is prepping a seafood dish on April 4th using shrimp and scallops the shrimp has a use by date of April 8th and the scallops have a use by date of April 10th what is the use by date for the seafood dish a April 4th B April 8th C April 10th D April 12th answer B April 8th what information must be included on the label of food packaged on site for retail sale a pack date b list of ingredients C Storage guidelines D serving size answer b list of ingredients how should an item that has been recalled by its manufacturer be stored in an operation a together with food that will be served B separately from food that will be served C in vacuum packed bags D in self-draining containers answer B separately from food that will be served a food handler has just finished storing a dry food delivery which Step was done correctly a stored food away from the wall B stored Food 4 inches off the floor C stored food underneath a stairwell D stored food in an empty chemical container answer a stored food away from the wall which items should be rejected a bags of organic cookies in torn Packaging B bottled milk at 41 degree F 5 degrees C C shell eggs at an air temperature of 45 degree F 7 degrees C D live oysters at 50 degree f 10 degrees C answer a bags of organic cookies in torn Packaging ready to eat TCS food prepped in-house must be date marked if it is held for more than how many hours a 12 hours B 24 hours C 48 hours D 72 hours answer B 24 hours what type of eggs must be used when preparing raw or undercooked dishes for high risk populations a pasteurized be pooled C hard-boiled D shelled answer a pasteurized what causes preschool-aged children to be at risk for foodborne illness a their immune systems are not strong B they have not received all of their immunizations see they only eat ready to eat food D they have hidden allergies answer a their immune systems are not strong which organization includes inspecting food as one of its primary responsibilities a U.S Public Health Service B Centers for Disease Control c u s Department of Agriculture D occupational safety and health administration answer c u s Department of Agriculture what should a server do after clearing a table a apply hand antiseptic B wash hands C put disposable gloves back on D rinse hands in warm water answer B wash hands what strategy can prevent cross-contamination a buy food that does not require prepping B prep food on both sides of a cutting board C prep raw food and ready to eat food at the same time D avoid time temperature abuse answer D avoid time temperature abuse what temperatures do infrared thermometers measure a internal food B air C Surface D oven answer C Surface when can glass thermometers be used a when candy is being made B when checking liquids C when enclosed in a shatterproof casing D when hanging in a cooler answer C when enclosed in a shatterproof casing a food handler comes to work with diarrhea what should the manager tell the food handler to do a do not work with food B go home C clean the restroom after each use D only bus tables answer B go home what should a food handler do to make gloves easier to put on a Sprinkle flour in the gloves B blow into gloves see select the correct size gloves D roll the gloves up answer C select the correct size gloves when can a food handler diagnosed with jaundice return to work a after one week B when his or her skin returns to a natural color see seven days after the last symptom is observed D when approved by the regulatory Authority answer D when approved by the regulatory Authority which item is a potential physical contaminant a sanitizer B jewelry C sweat D hand sanitizer answer B jewelry what practice should be used to prevent Seafood toxins from causing a foodborne illness a cooking food to correct internal temperatures B hand washing throughout the day C purchasing food from approved reputable suppliers D microwaving fish to be served raw for 15 seconds answer C purchasing food from approved reputable suppliers how should chemicals be stored a above food be away from prep areas C in food storage areas D with kitchenware answer be away from prep areas what does the L stand for in the fda's alert tool a listen be leave C limit D look answer D look what practice can help prevent allergic reactions a cooking different food types in the same oil B identifying ingredients for customers C using parchment paper when baking cookies D providing Home Delivery Service answer B identifying ingredients for customers what symptom can indicate a customer is having an allergic reaction a wheezing or shortness of breath B left arm pain C appetite loss D coughing blood answer a wheezing or shortness of breath where should a food handler wash his or her hands after prepping food a three compartment sink B utility sink C designated sink for hand washing D food prep sink answer C designated sync for hand washing when should a food handler with a sore throat and fever be excluded from the operation a when the customers served are primarily a high risk population B when the food handler's fever is over 100 degree F 38 degrees C C after the food handler has a sore throat that has lasted for more than five days T before the regulatory Authority is notified answer a when the customer served are primarily a high risk population what is the purpose of hand antiseptic a eliminate the need for hand washing B increase the use of sanitizing Solutions c lower the number of pathogens on the skin D eliminate the need for use of gloves answer c lower the number of pathogens on the skin single-use gloves are not required when a the food handler has a latex sensitivity B Cleaning stationary equipment C washing produce D handling cooked food answer B Cleaning stationary equipment what should food handlers do after leaving and returning to the prep area a put on gloves B remove their aprons C wash hands D apply hand antiseptic answer C wash hands which food item has been associated with salmonella typhi a beverages B produce C shellfish from contaminated water D undercooked ground beef answer C shellfish from contaminated water what symptom requires a food handler to be excluded from the operation a sore throat B jaundice coughing D stomach cramps answer B jaundice which is an example of physical contamination a sneezing on food B touching dirty food contact surfaces C bones and fish D cooking tomato sauce in a copper pan answer C bones and fish what practice is useful for preventing norovirus from causing foodborne illness a cooking food to minimum internal temperature B correct hand washing C cooling food rapidly D encouraging staff to get flu shots answer B correct hand washing what condition promotes the growth of bacteria a high acidity B low levels of moisture C Food held between 70 degree F and 125 degree F 21 degrees C and 52 degrees C D food with a pH that is highly alkaline answer see food held between 70 degree F and 125 degree F 21 degrees C and 52 degrees C parasites are commonly associated with what food a mushrooms B Wild game C whole wheat D dairy products answer B Wild game

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Id: qyku2JsP4lQ

Length: 15min 26sec (926 seconds)

Published: Wed Jul 05 2023