ServSafe Food Manager

Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least A. 2 in (5.08 cm) B. 3 in (7.62 cm) C. 4 in (10.16 cm) D. 8 in (20.32 cm)

Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least A. 135°F (57°C) B. 145°F (63°C) C. 155°F (68°C) D. 180°F (82°C)

The manager must notify the regulatory authority if an employee comes to work with an illness caused by A. influenza type A. B. Listeria monocytogenes C. Shigella spp D. Staphylococcus aureus

Which item is a food handler permitted to wear on hands and arms? A. Medical alert bracelet B. Gold and diamond ring C. Short, unpolished artificial fingernails D. Plain metal band ring

Which food must be cooked to a minimum internal temperature of 155°f (68°C) for at least 15 seconds? A. Fish fillets B. Roast beef C. Pork sausage D. Poultry breasts

An operation is serving oysters on the half shell. The operation must provide consumers with a A. disclosure of raw ingredients. B. caloric value of ingredients. C. detailed description of ingredients. D. sodium content of ingredients.

The water temperature in the wash sink of a three-compartment sink must be at least A. 110°F (43°C). B. 125°F (52°C). C. 150°F (66°C). D. 165°F (74°C).

Food service operations must purchase food from A. the lowest-priced supplier. B. a supplier that delivers twice a week. C. a source located close to the operation. D. an approved source.

A food handler cooks a turkey to an internal temperature of 165°F (74°C) for 15 seconds. The food handler removes the turkey from the oven and places it in the hot holding unit at noon at a temperature of 135°F (57°C). The food handler checks the turkey's temperature at 4 p.m. and finds it to be 135°F (57°C). What did the food handler do wrong? A. The temperature of the turkey should have been taken after 2 hours. B. The temperature of the turkey in the holding unit should have been 145°F (63°C). C. The turkey should have been cooked to 145°F (63°C) for 60 seconds. D. Nothing. Everything was done correctly.

Fresh beef must be received at or below A. 32°F (0°C) B. 41°F (5°C) C. 45°F (7°C) D. 50°F (10°C)

What food item can be re-served to customers? A. Oysters purchased from a local fishing dock B. Crackers in an unopened original package C. Ready-to-eat food in a swollen package D. Previously served, unwrapped sandwiches

Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds? A. 125°F (52°C) B. 135°F (57°C) C. 155°F (68°C) D. 165°F (74°C)

Recommendations for foodservice regulations are issued at the federal level through the A. state health code. B. FDA Food Code. C. HACCP guidelines. D. OSHA standards.

What is the minimum internal cooking temperature for raw eggs prepared for immediate service? A. 135°F (57°C) B. 145°F (63°C) C. 155°F (68°C) D. 165°F (74°C)

Food handlers should be excluded from the prep area when they are experiencing which symptom? A. Vertigo B. Vomiting C. Warts D. Nausea

Counter-mounted equipment that is not easily movable shall be mounted at least how many inches from the counter's surface? A. 3 B. 4 C. 5 D. 6

A danger or threat to health that requires immediate correction or closure to prevent injury is a(n) A. physical contamination hazard. B. regulatory hazard. C. critical control hazard. D. imminent health hazard.

The presence of metal shavings in a can of tomatoes is considered which type of contamination? A. Physical B. Chemical C. Biological D. Cross

Which would require single-use gloves? A. Bussing tables and buffet line B. Handling ready-to-eat foods C. Mixing sanitizer solution in sink D. Washing whole fruits and vegetables

When drinkable water is contaminated by non-drinkable water, what has occurred? A. Vacuum breaker B. Air gap C. Cross-connection D. Cross-contact

When the water supply has been disrupted to a natural disaster, an acceptable alternative is A. buying commercially bottled drinking water. B. sanitizing water with a 50-50 mixture of bleach. C. securing water from a private well tested every 2 years. D. using clean water from the air conditioning system.

Equipment approved for use in the prep area should have a seal of approval from which of the following? A. FDA B. USDA C. NSF D. HACCP

Food that has NOT been honestly presented must be A. thrown out. B. re-labeled. C. repurposed. D. frozen.

When should food handlers use hand antiseptics? A. Instead of washing hands B. Before washing hands C. After washing hands D. After putting on gloves

Which authority regulates and inspects meat, poultry, and eggs? A. FDA B. USDA C. CDC D. NSF

The risk of foodborne illness caused by parasites can be reduced by A. purchasing fish and produce from an approved supplier. B. throwing out all dented cans or cans without labels. C. adding acid to food to kill the parasites. D. establishing an integrated pest management program.

Which food was correctly cooled? A. A large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours B. Beans that did not cool to 70°F (21°C) within 2 hours, but were reheated to 145°F (63°C) for 15 seconds within 2 hours and then cooled correctly. C. Cooked poultry that cooled from 135°F (57°C) to 70°F (21°C) within 2 hours and from 70°F (21°C) to 41°F (5°C) within an additional 4 hours. D. A roast that cooler from 135°F (57°C) to 70°F (21°C) within 4 hours and from 70°F (21°C) to 41°F (5°C) within an additional 6 hours

An example of a physical contaminant is A. bacteria. B. dirt. C. mushrooms. D. pesticides.

Food items may be reconditioned if A. the packaging is not damaged. B. the food is frozen. C. it's served in a high risk facility. D. it's not a TCS food.

A food defense plan is a written document that records procedures to A. prevent a foodborne illness outbreak. B. destroy biological and physical contaminants. C. minimize the number of individuals infected by illnesses. D. control or minimize the risk of intentional contamination.

Which action helps slow pathogen growth? A. Adding water as an ingredient B. Holding food at 41°F (5°C) or lower C. Serving a lemon wedge with the main dish D. Storing dry goods at least 6 in (15.24 cm) off the floor

All ready-to-eat TCS food prepared on site should be properly labeled if it is going to be held for longer than how many hours? A. 24 B. 36 C. 48 D. 72

The temperature of the wash water in a three-compartment sink should be maintained at a minimum of A. 75°F (24°C) B. 100°F (38°C) C. 110°F (43°C) D. 135°F (57°C)

Which is the most effective way to prevent viral foodborne illnesses? A. Washing food B. Washing hands C. Bandaging open cuts and sores D. Monitoring time and temperature

How should food and supplies be stored in a dry-storage area? A. Away from the walls and 4 inches off the floor B. Next to the walls and 4 inches off the floor C. Away from the walls and 6 inches off the floor D. Next to the walls and 6 inches off the floor

A manager has been notified by the regulatory authority that the operation will be investigated as the possible source of a current hepatitis A outbreak. What should the manager do immediately? A. Advise all food handler to throw out food suspected of contamination. B. Cooperate with the investigating regulatory authority. C. Vaccinate food handlers against hepatitis A. D. Hire a media consultant to handle public relations.

A service sink should be used for A. first-aid functions such as eye washing. B. food prep activities. C. washing, rinsing, and sanitizing utensils. D. cleaning mops and throwing out waste water.

Which food item can be received at a temperature of 45°F (7°C) or lower? A. Fresh fish B. Fresh poultry C. Shell eggs D. Frozen cod fillets

Within 2 hours of hot holding in a self-service area, the temperature of soup has dropped to 130°F (54°C). The soup is pulled from the self-service area and reheated. The soup must be reheated to a temperature of A. 130°F (54°C). B. 135°F (57°C). C. 165°F (74°C). D. 170°F (77°C).

Fruits and vegetables that are cooked for hot holding must be cooked to a minimum internal temperature of A. 135°F (57°C) B. 140°F (60°C) C. 145°F (63°C) D. 150°F (66°C)

To which minimum internal temperature should gravy be reheated in a microwave? A. 70°F (21°C) B. 135°F (57°C) C. 165°F (74°C) D. 180°F (82°C)

What is the minimum number of complaints of foodborne illnesses required in order to be considered an outbreak? A. 2 B. 3 C. 5 D. 10

Ready-to-eat TCS food prepped on-site and stored at the correct refrigerated temperature can be held for up to how many days? A. 3 B. 5 C. 7 D. 10