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ServSafe Manager - ServSafe-Manager Exam Practice Test

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Total 93 questions

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Question 1

Which is a way to prevent contamination of hot food on display in a self-service area?

A. Posting strongly worded signs about inappropriate customer behavior56 B. Assigning food handlers to follow customers through the self-service area34 C. Providing a handwashing sink for customers D. Providing fresh plates for return visits by customers12

Discussion 0

Correct Answer: D Vote an answer

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Question 2

NSF International is an organization that

A. provides safety data sheets. B. writes the Food Code. C. evaluates and tests foodservice equipment. D. enforces food safety regulations.

Discussion 0

Correct Answer: C Vote an answer

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Question 3

What are job aids?

A. Tools to remind food handlers of how to perform a certain task B. Technology-based training methods, including web-based activities C. Temporary employees hired to support a full time worker in a specific role D. An electronic presentation used to deliver content to a group of participants

Discussion 0

Correct Answer: A Vote an answer

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Question 4

The minimum internal cooking temperature for scrambled eggs for immediate service is

A. $155^{\circ}F$ ($68^{\circ}C$). B. $135^{\circ}F$ ($57^{\circ}C$). C. $165^{\circ}F$ ($74^{\circ}C$). D. $145^{\circ}F$ ($63^{\circ}C$).

Discussion 0

Correct Answer: D Vote an answer

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Question 5

A server finds a full napkin-lined basket of dinner rolls on a table after a customer has left the establishment. According to the FDA Food Code, what should the server do with the rolls and napkin?

A. Replace the napkin and give the unused rolls to employees for staff meal. B. Remove the napkin and discard the rolls. C. Reuse the napkin but replace the rolls with fresh ones. D. Replace the napkin and donate the unused rolls to charity.

Discussion 0

Correct Answer: B Vote an answer

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Question 6

A label on foods prepared and packaged onsite for retail sales must list which information?

A. A copy of the recipe used to prep the product B. Use-by dates that are 5 days after product prep C. A list of all ingredients used in descending order by weight D. Inspection score of the prep facility

Discussion 0

Correct Answer: C Vote an answer

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Question 7

What information does the FDA Food Code contain?

A. Common uses for food and drugs B. Recommendations for regulatory requirements C. Nutritional requirements for children and adults D. Grading standards for meat and poultry

Discussion 0

Correct Answer: B Vote an answer

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Question 8

A food handler must remove what item before working with food?

A. Dry bandage B. Clean baseball hat C. Plain band ring D. Medical bracelet

Discussion 0

Correct Answer: D Vote an answer

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Question 9

Do food handlers cutting raw vegetables need to change their gloves before removing garbage from the kitchen?

A. No, because raw vegetables are not considered potentially hazardous. B. No, because there was no risk of cross-contamination when removing garbage. C. Yes, because the gloves may have become dirty by handling raw vegetables. D. Yes, because they switched tasks.

Discussion 0

Correct Answer: B Vote an answer

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Question 10

Where must a food handler clean mops?

A. Three-compartment sink B. Prep sink C. Service sink D. Handwashing sink

Discussion 0

Correct Answer: C Vote an answer

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Page: 1 / 10
Total 93 questions

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