ServSafe Manager Practice Exam 2021

Which unused items may be re-served to another customer?

What is NOT considered a safe way to thaw frozen meat?

How should a cloth used for wet-wiping be stored?

Where should the scoop for the ice machine be stored between uses?

Which symptom must be reported to your regulatory authority when it afflicts a food handler?

What is a thermocouple?

What is an acceptable method for cooling hot TCS food before storage?

Why must ground meats be cooked to a higher temperature than whole cuts of meat?

If a TCS food will be hot held for service, what is the minimum internal temperature that this food must maintain while being held?

Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many seconds before serving?

A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action?

What is the FIFO method (first-in, first-out)?

What symptom is most commonly associated with foodborne illness?

What is an example of a physical contaminant?

What should you do if food shipments are not delivered at the correct temperatures?

What is the proper sequence to effectively sanitize dishware, utensils, and equipment?

Hand washing stations are required in which areas?

What is the best approach to dealing with pests?

What or who is most responsible for training new staff about safe food handling practices?

When is a foodborne illness considered an outbreak?

All items should be stored away from the walls and how many inches from the floor?

If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what?

What activity requires a food handler to wear single-use gloves?

The temperature danger zone refers to which range of temperatures?

The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What type of food safety risk does this refer to?

Where is the best place to store cleaning tools and chemicals?

Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness?

To effectively heat sanitize equipment, it must be soaked for at least 30 seconds in hot water that is what minimum temperature?

Hot TCS food needs to be cooled before storage. What is the maximum amount of time you should allow when bringing food down from 135° F to the storage temperature of 41° F or lower?

The temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. What should be done?

An immersion probe thermometer is used for checking the temperature of what?

What is the first step when cleaning and sanitizing stationary equipment?

What is considered to be cross-contamination?

If a TCS food will be cold held for service, what is the maximum temperature that this food could be held?

How long can you safely store ready to eat TCS food in a cooler at a temperature of 41° F or lower?

A faucet that supplies clean drinking water is fitted with a flexible hose to fill a mop bucket. a careless employee leaves the end of the hose in a bucket of dirty mop water overnight. Due to changing air pressure within the building's plumbing system, the dirty mop water moves up the hose and into the faucet, contaminating the clean drinking water. What is this type of contamination called?

What is the minimum internal temperature that raw fish, seafood, shellfish, and crustaceans should be cooked to for at least 15 seconds before serving?

What is considered an example of a corrective action?

What would require obtaining a variance from your regulatory authority?

Which person is the most susceptible to foodborne illness?

What is a TCS food?

When cooking a T-bone steak, where should you insert a penetration probe thermometer to check it's temperature?

Coving is recommended for food service establishments. What is it?

If you are holding a HOT food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be stored or thrown out?

You are reheating a TCS food from the cooler for immediate service to a guest. Assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that the food must be heated to before serving?

Which government authority is responsible for writing the codes that regulate food service operations?

Which type of jewelry are you allowed to wear during food preparation?

What is the minimum internal temperature that raw roasts (pork, beef, veal, and lamb) should be cooked to for at least 4 minutes before serving?

In which temperature range do pathogens grow the most rapidly?

What type of establishment should not serve raw seed sprouts?

These conditions are necessary for the growth of bacteria: food, acidity, temperature, time, oxygen, and moisture. What term is often used for these conditions?

A commercially processed TCS food item is delivered to your establishment with a use-by date that is less than 7 days from the day of delivery. What should you do?

How often should a soft-serve yogurt machine be cleaned and sanitized?

A pathogen is considered what type of contaminant?

What are The Big Eight allergens?

What is the easiest and safest way to calibrate a thermometer?

What is a commonly used chemical sanitizer?

Foods should be stored so that those requiring a higher internal cooking temperature are on the lower shelves. This is to prevent cross-contamination if foods on the top shelf drip or leak onto the foods stored below. From top to bottom, what is a correct storage arrangement?

What is a backflow prevention device intended for?

E. coli is usually contracted from which food?

When is a food service operation able to hold or display TCS foods without temperature control?

What is an acceptable method for improving the appearance of food?

What is considered by the regulatory authority to be an imminent health hazard?

What is considered a common risk factor that may lead to foodborne illness?

In order from left to right, what should be placed in a three compartment sink for manual dishwashing?

Using color-coded cutting boards and utensils is an effective strategy to help prevent what?

What is the minimum internal temperature that raw poultry should be heated to before serving?

If you will be holding a COLD food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be served or thrown out?

A dishwashing machine should have the ability to measure what?

A cold storage unit must have a reliable thermometer. Where should the thermometer be located?

What is the best way to ensure the proper concentration of chemical sanitizers?

What is the best example of the fecal-oral route of contamination?

You are reheating previously cooked TCS food from the cooler that will be hot held for service to guests. Assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that the food must be reheated to before being hot held?

Food from plants that will be hot held for service should be cooked to what temperature?

What symptom should cause a sick employee to be excluded from a food service establishment?

When receiving a shipment of milk, eggs, or live shellfish, the air temperature of the shipping container should be...

What is a grease trap?

What type of pathogen is NOT normally destroyed by freezing or cooking and must be prevented through good personal hygiene?

Stuffing that includes fish, meat, or poultry as an ingredient should be cooked to what minimum internal temperature?

Poultry should be cooked to what minimum internal temperature?

You are heat sanitizing items by soaking them in hot water. What is the minimum temperature that the water should be?

Seafood should be cooked to what minimum internal temperature?

What is the maximum temperature for a cold storage unit?

How long can raw TCS food remain in the temperature danger zone before it must be served or thrown out?

In most cases, what maximum temperature should TCS food be received at?

What is the temperature danger zone?

Injected or brined meats such as ham should be cooked to what minimum internal temperature?

Ground, chopped, or minced seafood should be cooked to what minimum internal temperature?

Shellfish and crustaceans should be cooked to what minimum internal temperature?

You are receiving a delivery of shucked shellfish. What maximum air temperature should the shellfish be received at?

A dish that includes preciously cooked TCS ingredients should be cooked to what minimum internal temperature?

Mechanically tenderized meat should be cooked to what minimum internal temperature?

How long can a hot held TCS food remain in the temperature danger zone before it must be served or thrown out?

How long can a cold held TCS food remain in the temperature danger zone before it must be served or thrown out?

Roasts of pork, beef, veal, and lamb should be cooked to what minimum internal temperature?

Steaks or chops or commercially raised game should be cooked to what minimum internal temperature?

When cooling a hot TCS food for cold storage, how quickly must you bring the temperature down from 135° F to 70° F or lower?

Which responsibility is included in the Food and Drug Administration's role?

What scenario can lead to pest infestation?

Which organization includes inspecting food as one of it's primary responsibilities?

What must food handlers do when handling ready to eat food?

A tuna salad is removed from the cooler at 9am and put out for a buffet at 11am. By what time must the tuna salad be served or thrown out?

What condition promotes the growth of bacteria?

Parasites are commonly associated with what food?

One of the FDA recommended food safety responsibilities of a manager is...

How can a food handler reduce or eliminate the risk of food contamination?

How long should hands and arms be scrubbed during hand washing?

Ready to eat food should NEVER be handled with bare hands in what situation?

When should a delivery be inspected?

Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler?

It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup?

What are the principals in the HAACP system?

What can hand sinks be used for?

When heat sanitizing items, they must be submerged in water that is at least 171° F for at least...

Name the four types of pathogens that can contaminate food and cause foodborne illness.

You see an employee preparing food directly after cleaning the grease trap. What corrective action should be taken?

Why should food handlers not wear false eyelashes?

Cold TCS food should be received at or under...

A ready to eat pasta salad is taken out of the cooler at 2pm and placed on an outdoor buffet. At what time should the salad be discarded?

What would be classified as an imminent health hazard?

Cooler and freezer thermometers should be accurate to within:

A running faucet below the rim of a sink is rn example of...

What is the sanitizer concentration range for chlorine sanitizers?

The final sanitizing rinse of a high temperature dishwasher must be at least...

A chef wants to put a seared tuna dish on the menu. How can she best ensure a safe product for service?

Which of the following is an example of a physical contaminate?

What is an accepted covering for an infected cut on the hand?

Where should employee coats and backpacks be stored?

A package of frozen shrimp arrives with large ice crystals present on the outside of the food, and water damage on the box. What is this indicative of?

What would be the minimum internal cooking temperature of a chopped salmon burger?

Which food item does NOT need to be behind a sneeze guard or in a case in a self-service area?

A customer calls to report that they contacted a foodborne-illness after they ate at your establishment. What information should you get from the customer?

Where should recycling containers be located?

Identify the correct set-up of a three-compartment sink.

Where should chemicals be stored in a food service operation?

What is an acceptable container for an employee beverage?

An employee is coughing and complaining of experiencing vomiting and diarrhea. How should the situation be handled?

A case of #10 cans of tomato sauce on a delivery has 4 of 6 cans severely dented, but not punctured or leaking. What should be done with the items?

Which action should be taken to prepare for a flood?

You have discovered signs of a cockroach infestation in your dry storage area. What should your first step be to address the problem?

What is the sanitizer concentration range for iodine sanitizers?

What is the best way to ensure that all cleaning tasks are being identified and preformed regularly?

After taking a bite of their meal, a customer is developing hives, swollen lips, and shortness of breath. These are signs of what type of illness?

What is the best way to ensure proper personal hygiene in employees?

How long should documentation for both frozen and farm-raised fish be kept?

When catering, the service site should have:

Which mobile kitchen unit is exempt from the full set of rules applied to permanent food-service operations?

A PCO has completed a pesticides treatment on the facility. What documentation do you need from them regarding the chemicals used?

A manager notices that several nightly cleaning tasks are not being completed by the night crew. How should the issue be addressed?

Which food item has been associated with Salmonella Typhi?

What symptom requires a food handler to be excluded from the operation?

What practice is useful for preventing Norovirus from causing foodborne illness?

How should chemicals be stored?

What practice can help prevent allergic reactions?

What symptom can indicate a customer is having an allergic reaction?

When should a food handler with a sore throat and fever be excluded from the operation?

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

What should a food handler do to make gloves easier to put on?

When can a food handler diagnosed with jaundice return to work?

What is the purpose of hand antiseptic?

Single-use gloves are not required when

What should food handlers do after leaving and returning to the prep area?

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

Which organization includes inspecting food as one of its primary responsibilities?

What should a server do after clearing a table?

What strategy can prevent cross-contamination?

What temperatures do infrared thermometers measure?

When can glass thermometers be used?

What information must be included on the label of food packaged on-site for retail sale?

How should an item that has been recalled by its manufacturer be stored in an operation?

Which item should be rejected?

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

What is the first step in developing a HACCP plan?

Bulk unpackaged food in self-service areas must be labeled when

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?

What should a food handler do with food after it is thawed in the microwave?

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

What should a server do when taking a food order from customers who have concerns about food allergies?

What thermometer is best suited to checking a dishwashing machine's final rinse temperature?