Serv Safe Manager Practice Exam
The water temperature in the wash sink of a three-compartment sink must be at least a) 110F b) 125F c) 150F d) 165F
a) 110F
Fruits and vegetables that are cooked for hot holding must be cooked to a minimum internal temperature of a) 135F b) 140F c) 145F d) 150F
a) 135F
A TCS type of food that is cooked, cooled, and then reheated for hot holding must be reheated so that all parts of the food reach a temperature of 165F for how many seconds? a) 15 b) 10 c) 45 d) 20
a) 15
The minimum water temperature when sanitizing utensils using hot water is a) 171F b) 110F c) 165F d) 150F
a) 171F
Staff exposure to hepatitis A must be reported to regulatory authorities within how many days? a) 30 b) 60 c) 90 d) 120
a) 30
After cooking TCS food in the microwave to a minimum internal temperature of 165F for 15 seconds, which step should be taken next? a) Allow food to stand covered for 2 minutes after cooking to obtain an even temperature b) Remove food from the microwave and allow it to stand uncovered for 3 minute to obtain an even temperature c) Serve food immediately after removal from the microwave to maintain its temperature d) Place food in a serving container immediately after removal from the microwave to maintain its temperature
a) Allow food to stand covered for 2 minutes after cooking to obtain an even temperature
When the water supply has been disrupted due to a natural disaster, an acceptable alternative is a) Buying commercially bottled drinking water b) Sanitizing water with a 50-50 mixture of bleach c) Securing water from a private well tested every 2 years d) Using clean water from the air conditioning system
a) Buying commercially bottled drinking water
Food contamination is most likely to happen when food handlers a) Chew tobacco b) Conduct training c) Talk to other food handlers d) Listen to the radio
a) Chew tobacco
An operation is serving oysters on the half shell. The operation must provide consumers with a a) Disclosure of raw ingredients b) Caloric value of ingredients c) Detailed description of ingredients d) Sodium content of ingredients
a) Disclosure of raw ingredients
The agency responsible for inspecting operations that ship food to other state is the a) FDA b) NSF c) CDC d) EPA
a) FDA
Single-service items must be received a) In undamaged original packaging b) On separate delivery trucks from those carrying food c) Separate from food items d) If minor damage is apparent on the packaging
a) In undamaged original packaging
The risk of foodborne illness caused by parasites can be reduced by a) Purchasing fish and produce from an approved supplier b) Throwing out all dented cans or cans without labels c) Adding acid to food to kill the parasites d) Establishing an integrated pest management program
a) Purchasing fish and produce from an approved supplier
Floor coving is used to a) Reduce sharp corners on hard-to-clean floors b) Eliminate the risk of slips and falls c) Increase the resiliency of hard surface flooring d) Improve noise reduction capabilities
a) Reduce sharp corners on hard-to-clean floors
Recommendations for foodservice regulations are issued at the federal level through the a) State health code b) FDA Food Code c) HACCP guidelines d) OSHA standards
a) State health code
The cook puts refrigerated lasagna into the steam table at 9:00am for service at noon. This practice is incorrect because the a) Steam table is to be used for holding correctly heated food b) Food should be cooked to at least 120F before being put into the steam table c) Lasagna will burn if left for 3 hours in the steam table d) Temperature of the food was not taken before being put into the steam table
a) Steam table is to be used for holding correctly heated food
Food that has NOT been honestly presented must be a) Thrown out b) Re-labeled c) Repurposed d) Frozen
a) Thrown out
What is the minimum internal cooking temperature for raw eggs prepared for immediate service? a) 135F b) 145F c) 155F d) 165F
b) 145F
Fresh beef must be received at or below a) 32F b) 41F c) 45F d) 50F
b) 41F
Tuna salad in a cooler must be held at or below an internal temperature of a) 32F b) 41F c) 45F d) 70F
b) 41F
Shucked shellfish can be removed from their original container for display when the shell stock tag is retained for how many days? a) 30 b) 90 c) 60 d) 120
b) 90
A server uses a copper pitcher to serve margaritas, and several guests get sick. The most likely cause of the illness is that the a) Mixture of fruit and alcohol caused the guests to become intoxicated and have severe headaches b) Acidity of the beverage caused the copper to leach, resulting in chemical contamination c) Server failed to provide food as an alternative to reduce the effects of the alcohol d) Fruit and copper caused a biological reaction, resulting in pathogenic illness
b) Acidity of the beverage caused the copper to leach, resulting in chemical contamination
Which is a TCS Food a) Packets of mayonnaise b) Alfalfa sprouts c) Canned tomatoes d) Iced tea
b) Alfalfa sprouts
Fresh fruits and vegetables must be washed a) After being cut b) Before being cut c) In sanitizing solution d) If they are organic
b) Before being cut
What food item can be re-served to customers? a) Oysters purchased from a local fishing dock b) Crackers in an unopened original packaging c) Ready-to-eat food in a swollen package d) Previously served, unwrapped sandwiches
b) Crackers in an unopened original packaging
Which would require single-use gloves? a) Bussing tables and buffet line b) Handling ready-to-eat foods c) Mixing sanitizer solution in sink d) Washing whole fruits and vegetables
b) Handling ready-to-eat foods
Cooked vegetable should be a) Held at room temperature b) Held at 135F or higher c) Cooked at 125F or higher if they are to be held for later service d) Blanched in boiling water before serving
b) Held at 135F or higher
A food handler should be excluded from the operation if he or she is diagnosed with a) Diabetes mellitus b) Hepatitis A c) A sore throat d) A high-risk pregnancy
b) Hepatitis A
When raw sewage backs up onto the floor of the kitchen, the operation must a) Section off the area where waste has spilled and continue service b) Immediately close the operation, correct the problem, and thoroughly clean the facility c) Notify the water department and close the restrooms until corrections are made d) Correct the problem by the end of the shift and hire a professional to clean the waste
b) Immediately close the operation, correct the problem, and thoroughly clean the facility
The ambient air thermometer in a walk-in cooler must be located a) In the coolest part of the unit b) In the warmest part of the unit c) Near the center of the unit d) Neat the compressor of the unit
b) In the warmest part of the unit
Using food coloring to make ground beef appear fresher is a) Not allowed by the CDC b) Not allowed by the regulatory authority c) Allowed with a retail food license d) Allowed if a HACCP plan is in place
b) Not allowed by the regulatory authority
Which type of contaminant is a bone in a fish fillet? a) Chemical b) Physical c) Conventional d) Biological
b) Physical
What should a cook do when prepping foods such as Caesar Salad dressing or mayonnaise for highly susceptible populations? a) Clean all equipment used to prepare eggs b) Substitute pasteurized eggs for raw eggs c) Thoroughly clean the egg shells d) Leave food on the counter until it is ready to be mixed
b) Substitute pasteurized eggs for raw eggs
Later in the shift a food handler complains about a sore throat and fever. What should the manager do with the food that the food handler prepared earlier in the day? a) Serve it b) Throw it out c) Freeze it d) Donate it
b) Throw it out
What agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that are shipped across state lines? a) FDA b) USDA c) CDC d) NSF
b) USDA
Which item can be re-served to customers? a) Uncovered condiments b) Unopened prepackaged food c) Uneaten bread d) Uneaten garnish
b) Unopened prepackaged food
Food handlers should be excluded from the prep area when they are experiencing which symptom? a) Vertigo b) Vomiting c) Warts d) Nausea
b) Vomiting
Food handler may wear fingernail polish or artificial nails if they a) Wash hands frequently b) Wear intact gloves in good repair c) Clean and trim nails daily d) Work with ready to eat food only
b) Wear intact gloves in good repair
To which minimum internal temperature should gravy be reheated in a microwave? a) 70F b) 135F c) 165F d) 180F
c) 165F
Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least a) 2 in b) 3 in c) 4 in d) 8 in
c) 4 in
Floor-mounted equipment that is not easily moveable must be mounted at least how far off of the floor? a) 2 in b) 4 in c) 6 in d) 8 in
c) 6 in
When prepping food, a food handler should not wear which item? a) An apron b) A hair restraint c) A medical alert bracelet d) Single-use gloves
c) A medical alert bracelet
When should food handlers use hand antiseptics? a) Instead of washing hands b) Before washing hands c) After washing hands d) After putting on gloves
c) After washing hands
Which food was correctly cooled? a) A large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours b) Beans that did not cool to 70F within 2 hours, but were reheated to 145F for 15 seconds within 2 hours and then cooled correctly c) Cooked poultry that cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours d) A roast that cooled from 135F to 70F within 4 hours and from 70F to o41F within an additional 6 hours
c) Cooked poultry that cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours
A food handler would use an infrared thermometer to measure the temperature of which piece of equipment? a) Broiler b) Deep fryer c) Flat grill d) Oven
c) Flat grill
When prepping food it is acceptable for food handlers to wear a) Bracelets b) Open-toe shoes c) Hats d) Shorts
c) Hats
Equipment approved for use in the prep area should have a seal of approval from which of the following? a) FDA b) USDA c) NSF d) HACCP
c) NSF
An operation that serves raw oysters on the half shell can best ensure safety by a) Purchasing oysters from the nearest dealer b) Refrigerating the oysters after receiving them c) Purchasing oysters from an approved supplier d) Rinsing the oysters in warm water
c) Purchasing oysters from an approved supplier
Food handlers were told about a special preparation requested by a customer with a food allergy. However, a small amount of the restricted food came in contact with the meal. Which action should be taken? a) Remove the portion that came in contact with the restricted food b) Serve the meal because only a small amount of food was affected c) Set the dish aside so that it will not be served and then inform management d) Place the dish under a heat lamp before serving to kill the allergens
c) Set the dish aside so that it will not be served and then inform management
Which food item can be received at a temperature of 45F or lower? a) Fresh fish b) Fresh poultry c) Shell egg d) Frozen cod fillets
c) Shell egg
The manager must notify the regulatory authority if an employee comes to work with an illness caused by a) Influenza type A b) Listeria monocytogenes c) Shigella spp. d) Staphylococcus aureus
c) Shigella spp.
One of the major food allergens is a) Latex b) Tomatoes c) Soybeans d) Corn oil
c) Soybeans
A hand washing sink shall be equipped to provide hot water at a temperature of a) 165F b) 90F c) 120F d) 100F
d) 100F
Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds? a) 125F b) 135F c) 155F d) 165F
d) 165F
Game animals received for sale in an operation should be a) Purchased before being field dressed b) Free from parasites such as fleas and ticks c) Legally hunted while in season d) Commercially raised for food
d) Commercially raised for food
An operation must obtain a variance from the regulatory authority before a) Packaging food for take-out customers b) Shipping from between states c) Smoking food for flavor enhancement d) Curing food
d) Curing food
Ready-to-eat food should be thrown out if it has been a) Stored in the cooler for 3 days b) In the temperature danger zone for 2 hours c) Hot-held at a temperature of 135F d) Handled by sick food handlers who are later excluded
d) Handled by sick food handlers who are later excluded
The first step in a HACCP plan is to a) Develop monitoring procedures b) Establish critical control points c) Determine critical limits d) Identify hazards
d) Identify hazards
Which item is a food handler permitted to wear on hands and arms? a) Medical alert bracelet b) Gold and diamond ring c) Short, unpolished artificial fingernails d) Plain metal band ring
d) Plain metal band ring
Which is most likely to be contaminated with the virus that caused hepatitis A? a) Cooked long grain rice b) Garlic mashed potatoes c) Rare cooked hamburger d) Raw oysters on the half shell
d) Raw oysters on the half shell
The temperature of vegetable beef soup held on a steam table is checked and recorded in a log every 2 hours. When the temperatures falls below 135F, the cook tells the manager and then reheats the soup to 165F for 15 seconds. What was the corrective action taken? a) Checking the soup's temperature every 2 hours b) Recording the soup's temperature in a log c) Telling the manager that the soup's temperature had fallen below 135F d) Reheating the soup to 165F for 15 seconds
d) Reheating the soup to 165F for 15 seconds
Chemical that can only be used by licensed pest control operators are considered a) Single-use liquids b) Household-strength insecticides c) Non-toxic insect sprays d) Restricted-use pesticides
d) Restricted-use pesticides
Freezing food keeps it safe because freezing a) Allows food to be stored for several years b) Destroys chemical contaminants in food c) Provides an easy way to transport raw food d) Slows the growth of pathogens in food
d) Slows the growth of pathogens in food
During on-the-job training, a manager discovers that a food handler is handling raw and then cooked poultry without changing gloves. What should the manager do? a) Direct the food handler to put on a new pair of gloves and finish preparing the poultry b) Discipline the food handler immediately and stop the service of poultry for the day c) Stop the preparation of poultry until all the food prep surfaces can be cleaned d) Throw out the cooked poultry and reinforce correct food handling
d) Throw out the cooked poultry and reinforce correct food handling
