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ServSafe Manager Exam 1

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Which action requires a food handler to change gloves?

Correct! Wrong!

Why should food temperatures be taken in 2 different locations?

Correct! Wrong!

Which item should be rejected?

Correct! Wrong!

What is the minimum internal cooking temperature for green beans that are hot-held for service?

Correct! Wrong!

What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

Correct! Wrong!

What is the purpose of setting critical limits in a HACCP plan?

Correct! Wrong!

What should a food handler do to make gloves easier to put on?

Correct! Wrong!

TCS food reheated for hot-holding must reach what temperature?

Correct! Wrong!

Metal shavings are which type of contaminant?

Correct! Wrong!

Parasites are commonly associated with

Correct! Wrong!

What is the third step in cleaning and sanitizing items in a three-compartment sink?

Correct! Wrong!

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

Correct! Wrong!

What is the minimum internal cooking temperature for a veal chop?

Correct! Wrong!

What type of thermocouple probe should be used to check the internal temperature of a beef roast?

Correct! Wrong!

When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

Correct! Wrong!

What temperature must cooked vegetables reach to be safely hot-held for service?

Correct! Wrong!

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