ServSafe Manager Exam 1

This is a timed quiz. You will be given 45 seconds per question. Are you ready?

45
0%

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

Correct! Wrong!

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

Correct! Wrong!

Metal shavings are which type of contaminant?

Correct! Wrong!

Which action requires a food handler to change gloves?

Correct! Wrong!

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

Correct! Wrong!

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

Correct! Wrong!

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

Correct! Wrong!

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

Correct! Wrong!

Parasites are commonly associated with

Correct! Wrong!

What should a foodservice operator do when responding to a foodborne-illness outbreak?

Correct! Wrong!

What is the minimum water temperature required when using hot water to sanitize objects?

Correct! Wrong!

What food safety practice can prevent cross-contact?

Correct! Wrong!

Which food may be re-served to customers?

Correct! Wrong!

What food item does the Food and Drug Administration advise against offering on a children's menu?

Correct! Wrong!

Which group of individuals has a higher risk of foodborne illness?

Correct! Wrong!

Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

Correct! Wrong!

What must a food handler with a hand wound do to safely work with food?

Correct! Wrong!

Hot TCS food can be held without temperature control for a maximum of

Correct! Wrong!

To wash hands correctly, a food handler must first

Correct! Wrong!

Which is a TCS food?

Correct! Wrong!

In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?

Correct! Wrong!

If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

Correct! Wrong!

What task requires food handlers to wash their hands before and after doing it?

Correct! Wrong!

What should foodservice operators do to prevent customer illness from Shigella spp.?

Correct! Wrong!

What item is considered acceptable work attire for a food handler?

Correct! Wrong!

What is the final step in cleaning and sanitizing a prep table?

Correct! Wrong!

When should a shipment of fresh chicken be rejected?

Correct! Wrong!

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)?

Correct! Wrong!

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

Correct! Wrong!

What organization requires Safety Data Sheets?

Correct! Wrong!

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

Correct! Wrong!

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

Correct! Wrong!

Ciguatera toxin is commonly found in

Correct! Wrong!

What method should never be used to thaw food?

Correct! Wrong!

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

Correct! Wrong!

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

Correct! Wrong!

What is a basic characteristic of a virus?

Correct! Wrong!

Where should ground fish be stored in a cooler?

Correct! Wrong!

What should foodservice operators do to prevent the spread of hepatitis A?

Correct! Wrong!

What is the most likely cause of wheezing and hives?

Correct! Wrong!


ServSafe Manager Test

Comments are closed.

Open