servsafe manager exam

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

food that has NOT been honestly presented must be: a) thrown out b) re-labeled c) repurposed d) frozen

a) thrown 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

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

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 in place

b) not allowed by the regulatory authority

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) slows the growth of pathogens

b) throw it out

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

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

one of the major food allergens is: a) latex b) tomatoes c) soybeans d) corn oil

c) soybeans

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