Servsafe Manager Practice Test Overview

ServSafe: Manager Practice Test 1. What symptom requires a food handler to be excluded C. jaundice from the operation? A. stomach cramps B. sore throat C. jaundice D. coughing 2. What should staff do when receiving a delivery of food B. visually inspect and supplies? all food items A. stack the delivery neatly and inspect it within 12 hours B. visually inspect all food items C. inspect non-food items first D. store it immediately and inspect it later 3. Single use gloves are not required when... D. Washing produce A. cleaning stationary equipment B. handling cooked fooD C. the food handler has a latex sensitivity D. washing produce 4. What must food handlers do when handling ready-to-eat food? B. wear single-use gloves A. use bare hands B. wear single-use gloves C. wear an apron D. sanitize their hands 5. What symptom can indicate a customer is having an B. wheezing or allergic reaction? shortness of breath A. left arm pain B. wheezing or shortness of breath C. appetite loss D. Coughing blood 1/9 ServSafe: Manager Practice Test 6. What should be done with preset, unwrapped utensils D. clean and sanithat appear to be unused after guests have left the tize the utensils table? A. leave the utensils for the next guest B. wipe off the utensils and reuse C. wrap the utensils with a clean napkin D. clean and sanitize the untensils 7. In a self-service area, bulk unpackaged food does not D. does not make a need a label if the product... claim about health or nutrient content A. has been prepared at a vendor's processing plant B. makes a claim about health or nutrient content C. has been prepared at an unregulated processing plant D. does not make a claim about health or nutrient content 8. What is the minimum internal temperature hot food A. 135ºF must be held at to prevent pathogens from growing? A. 135ºF B. 115ºF C. 145ºF D. 125ºF 9. What should food handlers do after leaving and returning to the prep area? A. wash hands A. wash hands B. remove their aprons C. put on gloves D. apply hand antiseptic 10. What type of eggs must be used when preparing raw B. pasteurized or undercooked dishes for high-risk populations? A. pooled 2/9 ServSafe: Manager Practice Test B. pasteurized C. shelled D. hard-boiled 11. What must an operation do before packaging fresh juice on-site for later sale? A. obtain a variance A. obtain a variance B. hold produce at 41ºF (5ºC) or lower C. contact OSHA D. freeze the juice 12. A food handler has just finished storing a dry food delivery. Which step was done correctly? D. stored food away from the wall A. stored food underneath a stairwell B. stored food in an empty chemical container C. stored food 4 inches off the floor D. stored food away from the wall 13. What is the minimum internal temperature for a veal C. 145ºF chop? A. 155ºF B. 135ºF C. 145ºF D. 165ºF 14. Which responsibility is included in the Food and Drug B. regulating Administration's role? food transported across state lines A. inspecting meat, poultry, and eggs B. regulating food transported across state lines C. approving HACCP plan D. issuing licenses and permits 15. What practice is useful for preventing Norovirus from D. correct handcausing foodborne illness? washing A. cooling food rapidly 3/9 ServSafe: Manager Practice Test B. cooking food to minimum internal temperature C. encouraging staff to get flu shots D. correct handwashing 16. What must a food handler with an infected hand wound do to work safely with food? A. cover the wound with an impermeable cover and wear a single-use glove B. apply hand sanitizer to the wound C. avoid working with raw food until the wound is completely dry D. place a bandage on the wound A. cover the wound with an impermeable cover and wear a single-use glove 17. What does the L stand for in the FDA's ALERT tool? look 18. Which item is a potential physical contaminant? jewelry 19. What factors influence the effectiveness of a chemical Concentration, sanitizer? temperature, contact time, pH, and water hardness 20. Bulk unpackaged food in self-service areas must be D. the manufacturer claims the food labeled when? is healthy A. The food supports pathogen growth B. the food is prepared on the premises C. the food is prepared at another unit of the same chain D. the manufacturer claims the food is healthy 21. Which food item has been associated with Salmonella Beverages Typhi? 22. What organization requires a safety data sheet (SDS) Occupational to be included with hazardous chemicals? Safety and Health Administrations 4/9 ServSafe: Manager Practice Test 23. What is the purpose of hand antiseptic? Lower the number of pathogens on the skin 24. Which organization includes inspecting food as one U.S. Department of its primary responsibilities? of Agriculture 25. How should an item that has been recalled by its manufacturer be stored in an operation? Separately from food that will be served 26. What should a food handler do with food after it is thawed in the microwave? Cook it using conventional cooking equipment 27. When must a food handler change gloves? As soon as they become dirty or torn 28. What temperature must stuffed lobster be cooked to? 165ºF for 15 seconds 29. What thermometer is best suited to checking a dish- Maximum registerwashing machine's final rinse temperature? ing thermometer 30. What strategy can prevent cross-contamination? Buy food that does not require prepping 31. What should a food handler do to make gloves easier select the correct to put on? size gloves 32. Which food process does not require a variance from buying bean a regulatory authority? sprouts from a reputable supplier 33. What should a server do after clearing a table? wash hands 34. Why should food temperatures be taken in two differ- temperature may ent locations? vary in the food 5/9 ServSafe: Manager Practice Test 35. The temperature of duck breast is checked during Critical limit cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F. What HACCP principle is addressed by cooking the duck breast to 165°F? 36. What is the first step in developing a HACCP plan? Conduct a hazard analysis 37. Ready-to-eat TCS food prepped in-house must be date 24 hours marked if it is held for more than how many hours? 38. What practice can help prevent allergic reactions? Identifying ingredients for customers 39. What information must be included on the label of food packaged on-site for retail sale? list of ingredients 40. When can glass thermometers be used? When enclosed in a shatterproof casing 41. Which item should be rejected? Bags of organic cookies in torn packaging 42. What should be done with a package of flour that is received with signs of dampness on the bag? reject the flour and return it to the supplier 43. What information must be posted on a dishwasher? correct settings 44. A tuna salad is removed from the cooler at 9:00 a.m. 3:00 p.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out? 45. What scenario can lead to pest infestation? 6/9 Storing recyclables in paper bags ServSafe: Manager Practice Test 46. What rule for serving bread should food handlers practice? do not re-serve uneaten bread 47. Which process requires a variance from the regulato- sprouting seed or ry authority? beans 48. Parasites are commonly associated with what food? wild game 49. what is the first step of cleaning and sanitizing stationary equipment? unplug the unit 50. what causes preschool-age children to be at risk for their immunes sysfoodborne illness? tems are not strong 51. Nursing home cafeteria staff are creating new menu soft boiled eggs items for a breakfast for residents and their family members. What item is not safe to serve? 52. what temperatures do infrared thermometers measure? surface 53. what temperature must a high-temperature dishwash- at least 180ºF er's final sanitizing rinse be? 54. A food handler comes to work with diarrhea. What should the manager tell the food handler to do? go home 55. What is a cross-connection? Physical link between safe water and dirty water 56. A food handler is prepping a seafood dish on april 4, April 8 using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? 57. What information must be included on the label of a potential allergens container of ready-to-eat TCS food prepped on-site for retail sale? 7/9 ServSafe: Manager Practice Test 58. What rule for serving condiments should be practiced? serve condiments in original containers 59. what temperature must cooked vegetables reach to be 135ºF safely hot-held for service? 60. Where should a food handler wash his or her hands designated sink for after prepping food? handwashing 61. A food handler has cooled a container of chili to 70ºF 5 hours in 1 hour. How much time is left to cool the chili to 41ºF? 62. What condition promotes the growth of bacteria? Food held between 70ºF and 125ºF 63. How many hours can cold food be held without refrig- 6 hours eration before it must be sold, served, or thrown out? 64. What should a server do when taking a food order describe each from customers who have concerns about food aller- item to customers gies? who ask, including any "secret" ingredients 65. The temperature of clam chowder is checked durcorrective action ing holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? 66. what temperature should the water be for manual dishwashing? must be at least 110ºF 67. A local nursing home has a yearly barbecue for its residents. Which food item should not be served? rare hamburgers 68. When can a food handler diagnosed with jaundice return to work? 8/9 ServSafe: Manager Practice Test when approved by the regulatory authority 69. When can raw, unpackaged meat be offered for self-service? at mongolian barbeques 70. Lasagna was removed from hot holding for service at 3:00 p.m. 11:00 am. By what time must it be served or thrown out? 71. What must staff members do when transferring chem- label the container icals to a new container? 72. why are people who take certain medications at risk their immune sysfor foodborne illness? tems are compromised 73. what is the minimum internal cooking temperature for 165ºF for 15 secchicken breast? onds 74. what should be done with food that has been handled throw it out by a food handler who has been restricted or excluded from the operation due to illness? 75. When transporting food off site, how should informa- labels on food tion such as a use by date and time be communicated to the off site staff? 76. What practice should be used to prevent seafood tox- purchasing food ins from causing a foodborne illness? from approved, reputable suppliers 9/9