ServSafe Manager Exam Questions and Answers Updated
() (Verified Answers)
Which agency enforces food safety in a restaurant or foodservice operation?
State or local regulatory authority
Three components of active managerial control include
identifying risks, corrective action, and training.
A broken water main has caused the water in an operation to appear brown. What
should the manager do?
Contact the local regulatory authority before use.
To prevent the deliberate contamination of food, a manager should know who is
in the facility, monitor the security of products, keep information related to food
security on file, and know
whom to contact about suspicious activity.
As part of handwashing, food handlers must scrub their hands and arms for at
least
10 seconds
To work with food, a food handler with an infected hand wound must
cover the wound with an impermeable cover and wear a single-use glove.
How should food handlers keep their fingernails?
short and unpolished
What should a manager of a quick-service operation do if a food handler reports
having a sore throat and a fever?
Restrict the food handler from working with food.
What action should a manager take when a food handler reports having diarrhea
and being diagnosed with a foodborne illness caused by Shigella spp.?
Exclude the food handler from the operation.
Where should staff members eat, drink, smoke, or chew gum?
Designated areas
How long must shellstock tags be kept on file?
, 90 days after the last shellfish was sold or served from the container
When receiving a delivery of food for an operation, it is important to
inspect all food immediately before storing it.
Which item is stored correctly in the cooler?
A. Macaroni salad stored above raw salmon
B. Raw ground pork stored below raw poultry
C. Raw poultry stored above raw pork roasts
D. Sliced pineapple stored below raw steaks
A. Macaroni salad stored above raw salmon
Ready-to-eat TCS must be date marked if it will be stored for longer than
24 hours
A food handler who has just bused tables must do what before handling food?
Wash hands
A recall has been issued for a specific brand of orange juice. The store manager
has matched the information from the recall notice to the item, removed it from
inventory, and stored it in a secure location. What should the manager do next?
Label the item to prevent it from accidentally being placed back in inventory
What is the maximum amount of time that ready-to-eat TCS food can be stored in
a cooler at 41°F (5°C) before it must be sold, served, or thrown out?
7 days
Pathogens are likely to grow well in a meat stew that is
between 41°F and 135°F (5°C and 57°C) - Temperature Danger Zone
Which is a TCS food?
Sprouts
Cut melons should be stored at what internal temperature?
41°F (5°C) or lower
Why are preschool-age children at a higher risk for foodborne illnesses?
They have not yet built up their immune systems.
What is one factor that affects the growth of bacteria in food? (FATTOM)
Acidity
() (Verified Answers)
Which agency enforces food safety in a restaurant or foodservice operation?
State or local regulatory authority
Three components of active managerial control include
identifying risks, corrective action, and training.
A broken water main has caused the water in an operation to appear brown. What
should the manager do?
Contact the local regulatory authority before use.
To prevent the deliberate contamination of food, a manager should know who is
in the facility, monitor the security of products, keep information related to food
security on file, and know
whom to contact about suspicious activity.
As part of handwashing, food handlers must scrub their hands and arms for at
least
10 seconds
To work with food, a food handler with an infected hand wound must
cover the wound with an impermeable cover and wear a single-use glove.
How should food handlers keep their fingernails?
short and unpolished
What should a manager of a quick-service operation do if a food handler reports
having a sore throat and a fever?
Restrict the food handler from working with food.
What action should a manager take when a food handler reports having diarrhea
and being diagnosed with a foodborne illness caused by Shigella spp.?
Exclude the food handler from the operation.
Where should staff members eat, drink, smoke, or chew gum?
Designated areas
How long must shellstock tags be kept on file?
, 90 days after the last shellfish was sold or served from the container
When receiving a delivery of food for an operation, it is important to
inspect all food immediately before storing it.
Which item is stored correctly in the cooler?
A. Macaroni salad stored above raw salmon
B. Raw ground pork stored below raw poultry
C. Raw poultry stored above raw pork roasts
D. Sliced pineapple stored below raw steaks
A. Macaroni salad stored above raw salmon
Ready-to-eat TCS must be date marked if it will be stored for longer than
24 hours
A food handler who has just bused tables must do what before handling food?
Wash hands
A recall has been issued for a specific brand of orange juice. The store manager
has matched the information from the recall notice to the item, removed it from
inventory, and stored it in a secure location. What should the manager do next?
Label the item to prevent it from accidentally being placed back in inventory
What is the maximum amount of time that ready-to-eat TCS food can be stored in
a cooler at 41°F (5°C) before it must be sold, served, or thrown out?
7 days
Pathogens are likely to grow well in a meat stew that is
between 41°F and 135°F (5°C and 57°C) - Temperature Danger Zone
Which is a TCS food?
Sprouts
Cut melons should be stored at what internal temperature?
41°F (5°C) or lower
Why are preschool-age children at a higher risk for foodborne illnesses?
They have not yet built up their immune systems.
What is one factor that affects the growth of bacteria in food? (FATTOM)
Acidity
