ServSafe Manager Exam 6

Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?

2:00 p.m.

3:00 p.m.

4:00 p.m.

12:00 p.m.

Correct! Wrong!

The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

Verification

Hazard analysis

Corrective action

Monitoring

Correct! Wrong!

How should an item that has been recalled by its manufacturer be stored in an operation?

Separately from food that will be served

In self-draining containers

Together with food that will be served

In vacuum-packed bags

Correct! Wrong!

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

April 4

April 12

April 10

April 8

Correct! Wrong!

When can glass thermometers be used?

When hanging in a cooler

When checking liquids

When candy is being made

When enclosed in a shatterproof casing

Correct! Wrong!

Which food item has been associated with Salmonella Typhi?

Beverages

Produce

Shellfish from contaminated water

Undercooked ground beef

Correct! Wrong!

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

Corned beef hash

Mayonnaise

Soft boiled eggs

Pancakes

Correct! Wrong!

Which of these food processes does not require a variance from a regulatory authority?

Pasteurizing juice on-site

Buying bean sprouts from a reputable supplier

Curing food

Smoking food as a method to preserve it

Correct! Wrong!

What should staff do when receiving a delivery of food and supplies?

Inspect non-food items first

Visually inspect all food items

Store it immediately and inspect it later

Stack the delivery neatly and inspect it within 12 hours

Correct! Wrong!

What is the purpose of hand antiseptic?

Eliminate the need for handwashing

Lower the number of pathogens on the skin

Increase the use of sanitizing solutions

Eliminate the need for use of gloves

Correct! Wrong!

What should food handlers do after leaving and returning to the prep area?

Remove their aprons

Wash hands

Put on gloves

Apply hand antiseptic

Correct! Wrong!

When can a food handler diagnosed with jaundice return to work?

Seven days after the last symptom is observed

When approved by the regulatory authority

When his or her skin returns to a natural color

After 1 week

Correct! Wrong!

Why are people who take certain medications at risk for foodborne illness?

They have not built up strong immune systems

They only eat TCS food

Their immune systems are compromised

They have hidden allergies

Correct! Wrong!

When can raw, unpackaged meat be offered for self-service?

When the meat is high quality

When the meat is frozen

At Mongolian barbeques

At organic food stands

Correct! Wrong!

In a self-service area, bulk unpackaged food does not need a label if the product...

has been prepared at a vendor’s processing plant.

does not make a claim about health or nutrient content.

makes a claim about health or nutrient content.

has been prepared at an unregulated processing plant.

Correct! Wrong!

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

Clean the restroom after each use

Go home

Only bus tables

Do not work with food

Correct! Wrong!

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Servsafe Manager Exam #7

Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?

The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

How should an item that has been recalled by its manufacturer be stored in an operation?

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

When can glass thermometers be used?

Which food item has been associated with Salmonella Typhi?

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

Which of these food processes does not require a variance from a regulatory authority?

What should staff do when receiving a delivery of food and supplies?

What is the purpose of hand antiseptic?

What should food handlers do after leaving and returning to the prep area?

When can a food handler diagnosed with jaundice return to work?

Why are people who take certain medications at risk for foodborne illness?

When can raw, unpackaged meat be offered for self-service?

In a self-service area, bulk unpackaged food does not need a label if the product...

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

ServSafe – Allergens Test

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Allergens Practice Test 4

ServSafe Personal Hygiene Test 1

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ServSafe Practice Test 2

Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?

The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

How should an item that has been recalled by its manufacturer be stored in an operation?

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

When can glass thermometers be used?

Which food item has been associated with Salmonella Typhi?

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

Which of these food processes does not require a variance from a regulatory authority?

What should staff do when receiving a delivery of food and supplies?

What is the purpose of hand antiseptic?

What should food handlers do after leaving and returning to the prep area?

When can a food handler diagnosed with jaundice return to work?

Why are people who take certain medications at risk for foodborne illness?

When can raw, unpackaged meat be offered for self-service?

In a self-service area, bulk unpackaged food does not need a label if the product...

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

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