ServSafe Manager Exam 7

What should a server do after clearing a table?

Rinse hands in warm water

Wash hands

Apply hand antiseptic

Put disposable gloves back on

Correct! Wrong!

What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

Quality of the food

Reheating instructions

Potential allergens

Storage requirements

Correct! Wrong!

What causes preschool-age children to be at risk for foodborne illness?

They have not received all of their immunizations

They only eat ready-to-eat food

Their immune systems are not strong

They have hidden allergies

Correct! Wrong!

A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?

12:00 p.m.

4:00 p.m.

2:00 p.m.

3:00 p.m.

Correct! Wrong!

What factors influence the effectiveness of a chemical sanitizer?

Concentration, protein, acidity, air temperature, strength

Concentration, water activity, reactivity, pressure, density

Concentration, absorbency, moisture, alkalinity, salinity

Concentration, temperature, contact time, pH, and water hardness

Correct! Wrong!

What should a food handler do with food after it is thawed in the microwave?

Let the food stand for 2 minutes before cooking

Cook it using conventional cooking equipment

Check the temperature in at least 2 places

Cover the food to prevent it from drying out

Correct! Wrong!

What strategy can prevent cross-contamination?

Avoid time-temperature abuse

Prep raw food and ready-to-eat food at the same time

Prep food on both sides of a cutting board

Buy food that does not require prepping

Correct! Wrong!

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

48 hours

24 hours

12 hours

72 hours

Correct! Wrong!

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

Recondition the food

Make sure food has not been time-temperature abused

Heat the food to destroy pathogens

Throw it out

Correct! Wrong!

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

145 ̊F (62 ̊C)

115 ̊F (46 ̊C)

135 ̊F (57 ̊C)

125 ̊F (51 ̊C)

Correct! Wrong!

Which symptom, when seen by a food handler, must be reported to your regulatory authority?

A severe allergic reaction

An infected wound or boil

Jaundice

Diarrhea

Correct! Wrong!

Jaundice may be the cause of a worker's complexion or eyes appearing yellow. You must notify your regulatory authority about this symptom. They must be kept out of the procedure if the symptom has existed for at least 7 days.

What practice is useful for preventing Norovirus from causing foodborne illness?

Cooling food rapidly

Encouraging staff to get flu shots

Cooking food to minimum internal temperature

Correct handwashing

Correct! Wrong!

What does the L stand for in the FDA’s ALERT tool?

Limit

Look

Listen

Leave

Correct! Wrong!

What should a server do when taking a food order from customers who have concerns about food allergies?

Tell customers with food allergies they will not be able to receive service

When customers arrive, tell them the food may cause allergic reactions

Explain the symptoms of an allergic reaction to customers before they order

Describe each menu item to customers who ask, including any “secret” ingredients

Correct! Wrong!

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

6 hours

4 hours

8 hours

12 hours

Correct! Wrong!

What must food handlers do when handling ready-to-eat food?

Sanitize their hands

Wear an apron

Wear single-use gloves

Use bare hands

Correct! Wrong!

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Servsafe Manager Exam #8

ServSafe Manager Exam 7

What should a server do after clearing a table?

What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

What causes preschool-age children to be at risk for foodborne illness?

A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?

What factors influence the effectiveness of a chemical sanitizer?

What should a food handler do with food after it is thawed in the microwave?

What strategy can prevent cross-contamination?

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

Which symptom, when seen by a food handler, must be reported to your regulatory authority?

What practice is useful for preventing Norovirus from causing foodborne illness?

What does the L stand for in the FDA’s ALERT tool?

What should a server do when taking a food order from customers who have concerns about food allergies?

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

What must food handlers do when handling ready-to-eat food?

Servsafe Food Handler Test 1

ServSafe Regulatory Authorities Test

ServSafe Personal Hygiene Test 1

ServSafe Alcohol Test – Primary and Advanced 2

Allergens Practice Test 1

Servsafe Food Handler Test 5

What should a server do after clearing a table?

What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

What causes preschool-age children to be at risk for foodborne illness?

A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?

What factors influence the effectiveness of a chemical sanitizer?

What should a food handler do with food after it is thawed in the microwave?

What strategy can prevent cross-contamination?

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

Which symptom, when seen by a food handler, must be reported to your regulatory authority?

What practice is useful for preventing Norovirus from causing foodborne illness?

What does the L stand for in the FDA’s ALERT tool?

What should a server do when taking a food order from customers who have concerns about food allergies?

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

What must food handlers do when handling ready-to-eat food?

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