Free Online ServSafe Manager Exam 2

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

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

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

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Which food item has been associated with Salmonella Typhi?

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

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

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

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What is the purpose of hand antiseptic?

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When can glass thermometers be used?

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

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What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

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What strategy can prevent cross-contamination?

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Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

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What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

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What must food handlers do when handling ready-to-eat food?

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What factors influence the effectiveness of a chemical sanitizer?

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A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?

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What causes preschool-age children to be at risk for foodborne illness?

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What practice is useful for preventing Norovirus from causing foodborne illness?

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When should a food handler with a sore throat and fever be excluded from the operation?

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Which is an example of physical contamination?

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What thermometer is best suited to checking a dishwashing machine’s final rinse temperature?

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What condition promotes the growth of bacteria?

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

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What practice can help prevent allergic reactions?

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What must staff members do when transferring chemicals to a new container?

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What symptom can indicate a customer is having an allergic reaction?

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How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

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

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

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

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What does the L stand for in the FDA’s ALERT tool?

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What should a server do when taking a food order from customers who have concerns about food allergies?

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What should a server do after clearing a table?

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How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

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What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

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What should a food handler do with food after it is thawed in the microwave?

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

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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?

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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?

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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?

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