ServSafe Manager Exam 3

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 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!

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!

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!

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!

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 item is considered acceptable work attire for a food handler?

Nail polish

Plain-band ring

Antimicrobial plastic watch band

False eyelashes

Correct! Wrong!

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

Sore throat

Coughing

Jaundice

Stomach cramps

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!

What information must be posted on a dishwasher?

Correct settings

Manufacturer phone number

Recommended sanitizing amounts

Schedule for cleaning

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!

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!

Which is TCS food?

Coffee

Bananas

Saltines

Baked potato

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!

Parasites are commonly associated with what food?

Dairy products

Seafoods

Preserved Foods

Vegetables

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!

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Servsafe Manager Exam #4

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

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

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

What rule for serving condiments should be practiced?

To wash hands correctly, a food handler must first

When should a shipment of fresh chicken be rejected?

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

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

What is a cross-connection?

What information must be posted on a dishwasher?

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

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?

Which is TCS food?

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

Parasites are commonly associated with what food?

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)?

Food Handler Practice Test 4

ServSafe – Allergens Test

Servsafe Food Handler Test 2

ServSafe Regulatory Authorities Test

ServSafe Facilities, Cleaning & Sanitizing, and Pest Management Test 2

ServSafe Manager Exam 6

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

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

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

What rule for serving condiments should be practiced?

To wash hands correctly, a food handler must first

When should a shipment of fresh chicken be rejected?

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

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

What is a cross-connection?

What information must be posted on a dishwasher?

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

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?

Which is TCS food?

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

Parasites are commonly associated with what food?

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)?

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