Servsafe Management Review- NHM 111
Questions with Correct Answers
100% Verified Graded A+
1. A food handler comes to work with diarrhea. What should the manager tell the food
handler
Answer: go hom
2. what should be done with present unwrapped utensils that appear to be unused
after guests have left the table?
Answer: clean and sanitize the utensils
3. which responsibility is included in the Food and Drug Administration role?-
Answer: regulating food transported across state lines
4. what information must be posted on a dishwasher
Answer: correct settings
5. which item should be rejected?
Answer: bags of organic cookies in torn packaging
,6. what symptom can indicate a customer is having an allergic reaction?
Answer: -
wheezing or shortness of breath
7. what temp must stuffed lobster be cooked to?
Answer: 165 degrees F for 15 seconds
8. what should a food handler do with food after it is thawed in the nicrowave?-
Answer: cook it using conventional cooking equipment
9. what type of eggs must be used when preparing raw or undercooked dishes for higher-
risk pop?
Answer: pasteurized
10. what must a food handler with an infected hand wound do to work safely with food?
Answer: cover the wound with an impermeable cover and wear a single use glove
11. the temp of duck breast is checked during cooking. According to the operation policy
the duck breast must be cooked for 16 min to allow the internal temp to reach 165 F.
What HACCP principle is addressed by cooking the duck breast to 165 F
Answer: critical limit
12. what is the first step of cleaning and sanitizing stationary equipment?
,Answer: un- plug the unit
13. A food handler has just finished storing a dry food delivery. Which step was done
correctly?
Answer: stored food away from the wall
14. why should food temp be taken in 2 different locations?
Answer: temp may vary in the food
15. where should a food handler was his or her hands after prepping food?
Answer: -
designated sink for hand washing
16. parasites are commonly associated with what food?
Answer: wild game
17. which organization includes inspecting food as one of its primary respon- sibilities?
Answer: US Department of Agriculture
18. what should a server do when taking a food order from customers who have concerns
about food allergies?
Answer: describe each menu item to customers who ask including any secrete ingredients
19. what is the first step in developing a HACCP plan?
Answer: conduct a hazard analysis
, 20. which of these food processes does not require a variance from regulatory authority?
Answer: buying bean sprouts from a reputable supplier
21. what scenario can lead to pest infestation?
Answer: storing recyclables in paper bags
22. what should a food handler do to make gloves easier to put on?
Answer: select correct size gloves
23. a food handler has cooled a container of Chili to 70 F in 1 hour. How much time is left to
cool the chili to 41F?
Answer: 5 hours
24. what thermometer is best suited to checking a dishwashing machines final rinse temp?
Answer: Maximum registering Thermometer
25. what practice can help prevent allergic reactions?
Answer: identifying ingredients for customers
26. what rule for serving bread should food handlers practice?
Answer: do not re serve uneaten bread
27. what should be done with a package of flour that is received with signs of dampness
on the bag?
Answer: reject the flour and return it to the supplier
Questions with Correct Answers
100% Verified Graded A+
1. A food handler comes to work with diarrhea. What should the manager tell the food
handler
Answer: go hom
2. what should be done with present unwrapped utensils that appear to be unused
after guests have left the table?
Answer: clean and sanitize the utensils
3. which responsibility is included in the Food and Drug Administration role?-
Answer: regulating food transported across state lines
4. what information must be posted on a dishwasher
Answer: correct settings
5. which item should be rejected?
Answer: bags of organic cookies in torn packaging
,6. what symptom can indicate a customer is having an allergic reaction?
Answer: -
wheezing or shortness of breath
7. what temp must stuffed lobster be cooked to?
Answer: 165 degrees F for 15 seconds
8. what should a food handler do with food after it is thawed in the nicrowave?-
Answer: cook it using conventional cooking equipment
9. what type of eggs must be used when preparing raw or undercooked dishes for higher-
risk pop?
Answer: pasteurized
10. what must a food handler with an infected hand wound do to work safely with food?
Answer: cover the wound with an impermeable cover and wear a single use glove
11. the temp of duck breast is checked during cooking. According to the operation policy
the duck breast must be cooked for 16 min to allow the internal temp to reach 165 F.
What HACCP principle is addressed by cooking the duck breast to 165 F
Answer: critical limit
12. what is the first step of cleaning and sanitizing stationary equipment?
,Answer: un- plug the unit
13. A food handler has just finished storing a dry food delivery. Which step was done
correctly?
Answer: stored food away from the wall
14. why should food temp be taken in 2 different locations?
Answer: temp may vary in the food
15. where should a food handler was his or her hands after prepping food?
Answer: -
designated sink for hand washing
16. parasites are commonly associated with what food?
Answer: wild game
17. which organization includes inspecting food as one of its primary respon- sibilities?
Answer: US Department of Agriculture
18. what should a server do when taking a food order from customers who have concerns
about food allergies?
Answer: describe each menu item to customers who ask including any secrete ingredients
19. what is the first step in developing a HACCP plan?
Answer: conduct a hazard analysis
, 20. which of these food processes does not require a variance from regulatory authority?
Answer: buying bean sprouts from a reputable supplier
21. what scenario can lead to pest infestation?
Answer: storing recyclables in paper bags
22. what should a food handler do to make gloves easier to put on?
Answer: select correct size gloves
23. a food handler has cooled a container of Chili to 70 F in 1 hour. How much time is left to
cool the chili to 41F?
Answer: 5 hours
24. what thermometer is best suited to checking a dishwashing machines final rinse temp?
Answer: Maximum registering Thermometer
25. what practice can help prevent allergic reactions?
Answer: identifying ingredients for customers
26. what rule for serving bread should food handlers practice?
Answer: do not re serve uneaten bread
27. what should be done with a package of flour that is received with signs of dampness
on the bag?
Answer: reject the flour and return it to the supplier
