ServSafe Manager Exam 1 (4)

Question 1

What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F (5˚C)?

Accepted Answer

7 days

Answer

5 days

Answer

3 days

Answer

10 days

Question 2

Where should staff members eat, drink, smoke, or chew gum?

Accepted Answer

In designated areas

Answer

Outside the kitchen door

Answer

Where customers eat

Answer

In dishwashing areas

Question 3

What organization requires Safety Data Sheets?

Accepted Answer

Occupational Safety and Health Administration

Answer

Food and Drug Administration

Answer

National Restaurant Association

Answer

Environmental Protection Agency

Question 4

When partial cooking food is to be finished later, what is the maximum cooking time allowed during initial cooking?

Accepted Answer

60 minutes

Answer

45 minutes

Answer

30 minutes

Answer

15 minutes

Question 5

How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?

Accepted Answer

Place the thermometer stem into an opened container

Answer

Hold an infrared thermometer to the outside of the case or carton

Answer

Use an air probe to check the temperature of the delivery truck

Answer

Place the thermometer stem between shipping boxes for a reading

Question 6

Ciguatera toxin is commonly found in

Accepted Answer

amberjack

Answer

pollock

Answer

tuna

Answer

cod

Question 7

What method should never be used to thaw food?

Accepted Answer

Place the item on a prep counter

Answer

Microwave the item

Answer

Place the item in a cooler

Answer

Cook the item

Question 8

When can a food handler with a sore throat and a fever return to work with or around food?

Accepted Answer

A written medical release is provided

Answer

The fever is gone for 24 hours

Answer

No symptoms are experienced for 24 hours

Answer

The sore throat is gone

Question 9

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

Accepted Answer

30 seconds

Answer

45 seconds

Answer

15 seconds

Answer

60 seconds

Question 10

A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)?

Accepted Answer

5 hours

Answer

4 hours

Answer

3 hours

Answer

2 hours