ServSafe

ServSafe Manager Exam 1

Metal shavings are which type of contaminant?

Physical

Biological

Microbial

Chemical

Correct! Wrong!

Which action requires a food handler to change gloves?

The food handler is working with raw seafood at temperatures above 41˚F (5˚C)

The food handler is wearing gloves that have been torn

The food handler has been working with raw ground beef for an hour

The food handler is prepping raw chicken on a yellow cutting board

Correct! Wrong!

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

165˚ (74˚C) for 15 seconds

135˚ (57˚C) for 15 seconds

155˚ (68˚C) for 15 seconds

145˚ (63˚C) for 15 seconds

Correct! Wrong!

Which item should be rejected?

Live oysters at 50 ̊F (10 ̊C)

Shell eggs at an air temperature of 45 ̊F (7 ̊C)

Bottled milk at 41 ̊F (5 ̊C)

Bags of organic cookies in torn packaging

Correct! Wrong!

Parasites are commonly associated with

eggs

seafood

potatoes

ready-to-eat food

Correct! Wrong!

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

Pasteurized

Shelled

Pooled

Hard-boiled

Correct! Wrong!

Why should food temperatures be taken in 2 different locations?

It is required by the manufacturer

To ensure the thermometer is calibrated correctly

To ensure the thermometer is accurate to +/-2 ̊F or +/-1 ̊C

Temperature may vary in the food

Correct! Wrong!

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

Air-drying

Washing

Rinsing

Sanitizing

Correct! Wrong!

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

155˚F (68˚C)

165˚F (74˚C)

135˚F (57˚C)

145˚F (63˚C)

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?

Verbal instructions

Labels on food

Text or email message

Telephone

Correct! Wrong!

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

165 ̊F (74 ̊C)

155 ̊F (68 ̊C)

135 ̊F (57 ̊C)

145 ̊F (63 ̊C)

Correct! Wrong!

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

Monitoring

Corrective action

Critical control point

Critical limit

Correct! Wrong!

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

To identify where hazards can be eliminated

To identify potential hazards

To reduce hazards to safe levels

To determine if the HACCP plan is working

Correct! Wrong!

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

155 °F (68 °C)

135 °F (57 °C)

165 °F (74 °C)

145 °F (63 °C)

Correct! Wrong!

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

Immersion

Penetration

Air

Surface

Correct! Wrong!

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

Select the correct size gloves

Sprinkle flour in the gloves

Blow into gloves

Roll the gloves up

Correct! Wrong!

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Servsafe Manager Exam #2

ServSafe Management Test #1
Allergens Practice Test 5
Allergens Practice Test 4
Click for the next FREE Servsafe Test ServSafe Allergens Test 5

ServSafe Manager Exam 1

Metal shavings are which type of contaminant?

Which action requires a food handler to change gloves?

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

Which item should be rejected?

Parasites are commonly associated with

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

Why should food temperatures be taken in 2 different locations?

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

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

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

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

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

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

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

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

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

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