ServSafe Manager Exam 7

Question 1

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

Accepted Answer

Potential allergens

Answer

Quality of the food

Answer

Reheating instructions

Answer

Storage requirements

Question 2

What strategy can prevent cross-contamination?

Accepted Answer

Buy food that does not require prepping

Answer

Avoid time-temperature abuse

Answer

Prep raw food and ready-to-eat food at the same time

Answer

Prep food on both sides of a cutting board

Question 3

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

Accepted Answer

24 hours

Answer

48 hours

Answer

12 hours

Answer

72 hours

Question 4

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?

Accepted Answer

Throw it out

Answer

Recondition the food

Answer

Make sure food has not been time-temperature abused

Answer

Heat the food to destroy pathogens

Question 5

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

Accepted Answer

Wear single-use gloves

Answer

Sanitize their hands

Answer

Wear an apron

Answer

Use bare hands

Question 6

What factors influence the effectiveness of a chemical sanitizer?

Accepted Answer

Concentration, temperature, contact time, pH, and water hardness

Answer

Concentration, protein, acidity, air temperature, strength

Answer

Concentration, water activity, reactivity, pressure, density

Answer

Concentration, absorbency, moisture, alkalinity, salinity

Question 7

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?

Accepted Answer

3:00 p.m.

Answer

12:00 p.m.

Answer

4:00 p.m.

Answer

2:00 p.m.

Question 8

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

Accepted Answer

Their immune systems are not strong

Answer

They have not received all of their immunizations

Answer

They only eat ready-to-eat food

Answer

They have hidden allergies

Question 9

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

Accepted Answer

Correct handwashing

Answer

Cooling food rapidly

Answer

Encouraging staff to get flu shots

Answer

Cooking food to minimum internal temperature

Question 10

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

Accepted Answer

Look

Answer

Limit

Answer

Listen

Answer

Leave