ServSafe Manager

5 gallons of beef stew is prepped on September 1st. The date to discard, sell, or consume is...

A food handler that works in a elder care facility who had vomited and had diarrhea 4 hours ago should...

Which special process requires a HACCP plan?

A consumer advisory is required when serving...

What food safety rule must consistently be followed when handling ready-to-eat (RTE) food?

Dairy products, other than milk, must be received at or below...

What area of the body requires extra attention during handwashing?

At 1:00pm a cook takes a roast from the freezer to thaw it for dinner. He places it under running water at 70*F in the prep sink. At 4:00pm, the roast is partial frozen so the cook places it in the microwave to finish thawing it. At 4:30pm the roast was fully thawed so the cook placed it on the counter and began to cook it in the oven at 5:30pm. What did the cook do wrong?

What temp must fruits and veg be cook to for hot holding?

Chemicals taken from bulk containers and transferred to smaller ones, like spray bottles, must be...

How can a food handler prevent a customer from accidentally eating food they are allergic to?

After inspecting morning deliveries, which item should be rejected immediately?

To prevent illness from wild mushrooms,they must be...

What is the most important reason food handlers should not chew gum in the kitchen?

If an operation wants to use a non-continuous cooking method such as par cooking poultry to reduce cooking time, it must...

Ventilation in a food prep area must remove...

For an iodine sanitizer to be effective, it must remain in contact for how many seconds?

Chili is reheated in a microwave to 155*F. Halfway through the process, it is stirred and allowed to stand for several minutes after cooking. What was done incorrectly?

Cooking a steak in a microwave requires that you cook it to...

A manager notices that a worker has a lesion containing pus on a finger. The manager should require that the food handler...

Food prep equipment should be designed and constructed to be...

When using a single use dishwasher, the utensil surface temperature must reach at least...

A manager notices some food items in the cooler that have not been properly labeled, what should be done with the products?

To be considered a foodborne outbreak, at least how many people need to become sick?

A food handler is diagnosed with a disease caused by E. coli. Which action is management required to take?

A food defense system protects against...

What are the only safe ways to thaw food?

What should be done first to cool a large stock pot of soup?

If an operation wants to add a fryer and increase the size of their exhaust hood, they must contact...

A food handler has symptoms of jaundice. The manager should...

The effectiveness of a chemical sanitizer can be limited by...

Ground beef must be cooked to an internal temperature of...

Using an infrared thermometer to check the temp of chicken is wrong because...

What is the best way to prevent foodborne illness?

When using additives in food to extend the shelf life, the manager must first...

What 2 items can be received at 45*F?

If a deli slicer is in constant use, it must be cleaned and sanitized at least once every how many hours?

Which of the following temperatures is acceptable for storing eggs?

The most important measure to prevent bacterial foodborne illness is...

Equipment used to process food in a refrigerated room must be cleaned every...

The group responsible for the inspection and grading of meat is the...

When serving a highly susceptible population, time as the control for safety should never be used for...

When choosing food prep equipment, managers should look for...

When cooling food, which is an acceptable alternative to the two stage method?

A virus of particular concern to food safety is the...

What is a cross-connection?

Which is a way to prevent contamination of hot food on a display in a self-service area?

A pot of veg soup has been held below 135*F for over 4 hours. What should be done?

Critical control points in a HACCP plan help to ensure that unsafe TCS foods are...

Shellfish tags must be kept for...

Cross contact occurs when...

Food that is being cooled and does not reach 41*F in 6 hours must be...

Which method is best to ensure that chemical sanitizer is at the correct concentration?

An operation wants to serve clams that are displayed in a live tank must first...

Shell eggs cooked for immediate service should reach what temperature?

A recent delivery of eggs has been recalled. What she be done with the eggs?

A case of frozen pork chops are received thawed. What should be done with the chops?

Garbage cans for outdoor use must be smooth, durable, and...