ServSafe Manager Exam 3

When should a shipment of fresh chicken be rejected?

The flesh of the chicken appears moist

The flesh of the chicken is firm and springs back when touched

The receiving temperature is 50˚F (10˚C)

Shellstock identification tags are not attached to the container

Correct! Wrong!

What information must be posted on a dishwasher?

Correct settings

Manufacturer phone number

Recommended sanitizing amounts

Schedule for cleaning

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?

Lettuce, fresh beef roast, ground chicken, fresh halibut

Fresh halibut, lettuce, ground chicken, fresh beef roast

Fresh halibut, fresh beef roast, ground chicken, lettuce

Lettuce, fresh halibut, fresh beef roast, ground chicken

Correct! Wrong!

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

Sanitizing the surface

Rinsing the surface

Allowing the surface to air-dry

Washing the surface

Correct! Wrong!

Parasites are commonly associated with what food?

Dairy products

Seafoods

Preserved Foods

Vegetables

Correct! Wrong!

What practice should be used to prevent seafood toxins from causing a foodborne illness?

Cooking food to correct internal temperatures

Handwashing throughout the day

Microwaving fish to be served raw for 15 seconds

Purchasing food from approved, reputable suppliers

Correct! Wrong!

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

Using chemicals that might affect food safety

Touching clothing or aprons

Handling raw meat, poultry, or seafood

Taking out garbage

Correct! Wrong!

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

Every 8 hours

Every 6 hours

Every 4 hours

Every 2 hours

Correct! Wrong!

The temperature of the duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)?

Critical limit

Verification

Hazard Analysis

Monitoring

Correct! Wrong!

What symptom requires a food handler to be excluded from the operation?

Sore throat

Coughing

Jaundice

Stomach cramps

Correct! Wrong!

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

Freeze food at temperatures below 0˚

Control flies inside and outside the operation

Purchase shellfish from approved suppliers

Exclude food handlers diagnosed with jaundice

Correct! Wrong!

To wash hands correctly, a food handler must first

use a single-use paper towel to dry hands

scrub hands and arms vigorously

wet hands and arms

apply soap

Correct! Wrong!

What rule for serving condiments should be practiced?

Serve bottle condiments that remain open between uses

Combine bowls of leftover condiments with fresh ones

Serve condiments in antimicrobial containers

Serve condiments in original containers

Correct! Wrong!

What is a cross-connection?

Approved public water main

Backflow of clean water into dirty water

Physical link between safe water and dirty water

Water transport vehicle

Correct! Wrong!

Which is TCS food?

Coffee

Bananas

Saltines

Baked potato

Correct! Wrong!

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

Nail polish

Plain-band ring

Antimicrobial plastic watch band

False eyelashes

Correct! Wrong!

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Servsafe Manager Exam #4

ServSafe Manager Exam 3

When should a shipment of fresh chicken be rejected?

What information must be posted on a dishwasher?

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?

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

Parasites are commonly associated with what food?

What practice should be used to prevent seafood toxins from causing a foodborne illness?

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

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

The temperature of the duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)?

What symptom requires a food handler to be excluded from the operation?

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

To wash hands correctly, a food handler must first

What rule for serving condiments should be practiced?

What is a cross-connection?

Which is TCS food?

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

ServSafe Practice Test 3

ServSafe Personal Hygiene Test 2

ServSafe Manager Exam 5

ServSafe Alcohol Test – Primary and Advanced 2

ServSafe Manager Exam 8

ServSafe Alcohol Test – Primary And Advanced 4

When should a shipment of fresh chicken be rejected?

What information must be posted on a dishwasher?

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?

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

Parasites are commonly associated with what food?

What practice should be used to prevent seafood toxins from causing a foodborne illness?

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

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

The temperature of the duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)?

What symptom requires a food handler to be excluded from the operation?

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

To wash hands correctly, a food handler must first

What rule for serving condiments should be practiced?

What is a cross-connection?

Which is TCS food?

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

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