ServSafe Manager Quiz

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

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Which process requires a variance from the regulatory authority?

Correct! Wrong!

What temperature must stuffed lobster be cooked to?

Correct! Wrong!

What information must be included on the label of food packaged on-site for retail sale?

Correct! Wrong!

What temperatures do infrared thermometers measure?

Correct! Wrong!

What scenario can lead to pest infestation?

Correct! Wrong!

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

Correct! Wrong!

How should chemicals be stored?

Correct! Wrong!

What rule for serving bread should food handlers practice?

Correct! Wrong!

Bulk unpackaged food in self-service areas must be labeled when...

Correct! Wrong!

What must an operation do before packaging fresh juice on-site for later sale?

Correct! Wrong!

What should be done with a package of flour that is received with signs of dampness on the bag?

Correct! Wrong!

What is the minimum internal cooking temperature for chicken breast?

Correct! Wrong!

Which organization includes inspecting food as one of its primary responsibilities?

Correct! Wrong!

A food handler has just finished storing a dry food delivery. Which step was done correctly?

Correct! Wrong!

Where should a food handler wash his or her hands after prepping food?

Correct! Wrong!

Which responsibility is included in the Food and Drug Administration’s role?

Correct! Wrong!

What is the first step in developing a HACCP plan?

Correct! Wrong!

What temperature should the water be for manual dishwashing?

Correct! Wrong!

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

Correct! Wrong!

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

Correct! Wrong!

The temperature of 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)?

Correct! Wrong!

Parasites are commonly associated with what food?

Correct! Wrong!

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

Correct! Wrong!

What is a cross-connection?

Correct! Wrong!

What information must be posted on a dishwasher?

Correct! Wrong!

What rule for serving condiments should be practiced?

Correct! Wrong!

A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)?

Correct! Wrong!

What temperature must cooked vegetables reach to be safely hot-held for service?

Correct! Wrong!

What should a food handler do to make gloves easier to put on?

Correct! Wrong!

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

Correct! Wrong!

What temperature must a high-temperature dishwasher’s final sanitizing rinse be?

Correct! Wrong!

When must a food handler change gloves?

Correct! Wrong!

What is the first step of cleaning and sanitizing stationary equipment?

Correct! Wrong!

Which item is a potential physical contaminant?

Correct! Wrong!

Single-use gloves are not required when...

Correct! Wrong!

What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals?

Correct! Wrong!

What is the minimum internal cooking temperature for a veal chop?

Correct! Wrong!

Why should food temperatures be taken in 2 different locations?

Correct! Wrong!

When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

Correct! Wrong!

Which item should be rejected?

Correct! Wrong!

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