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“Manager exam questions. 76 questions with answers question. 1. What symptom requires a food handler handler to be excluded from the operation.
A stomach cramps be sore throat. See jaundice coughing you answer see jaundice question. 2. What should staff do when receiving a delivery of food and supplies a stack the delivery neatly under it within 12 hours be visually inspect all food items.
See inspect non food items. First d store. It immediately and inspect. It later.
You answer be visually inspect all food items question three single use gloves are not required when a cleaning stationary equipment be handling. Cooked food. See the food handler has a latex sensitivity d washing. Produce you answer d washing produce question.
Four food handlers. Do when handling ready to eat food. A use bare hands be ware single use gloves. See wear an apron d sanitize their hands.
You answer be we re single use gloves question. 5. What symptom can indicate a customer is having an allergic reaction a left arm pain b. Wheezing or shortness of breath c.
Appetite loss d. Coughing. Blood. You answer be wheezing or shortness of breath.
Question. Six. What should be done with preset unwrapped utensils that appear to be unused after guests have left the table a leave the utensils for the next. Guests be wipe off the utensils and reuse si.
Wrap the utensils with a clean napkin d. Clean and sanitize. The utensils you answer. D clean and sanitize the utensils question.
7. In a self service area bulk on packaged food does not need a label if the product. A has been prepared at a vendors processing plant b makes a claim about health or nutrient content c. Has been prepared at an unregulated processing.
Plant d. Does not make a claim about health or nutrient content. You answer. D does not make a claim about health or nutrient content question.
Eight. What is the minimum internal temperature hot food must be held at to prevent pathogens from growing a 135 f. 57. C.
Be 115 f. 46. Ec145. F.
62. C. D 125. F.
51. C. You answer a 135 f 57. C question.
9. What should food handlers do after leaving and returning to the prep area a wash hands be removed their aprons si put on gloves d apply hand antiseptic you answer a wash hands question. 10. What type of eggs must be used when preparing raw or undercooked dishes for high risk.
Populations. A pooled be pasteurized c. Shelled. D.
Hard. Boiled. You answer be pasteurized question. 11.
What must an operation do before packaging fresh juice on site for later sale a obtain a variance be hold produce at 41 degrees fahrenheit. Five degrees celsius or lower c contact osha d. Freeze. The juice you answer a obtain a variance question.
12. A food handler has just finished storing a dry food delivery. Which step was done correctly a stored food underneath a stairwell be stored food in an empty chemical container c stored food four inches off the floor d stored food away from the wall you answer d stored food away from the wall question. 13.
What is the minimum internal cooking temperature for a veal chop. A 155 f68 c. Be. 135.
F. 57. C. C.
145. F60 165 f. 74. C.
Answer. See 145 f. 16s. Tchen.
14. Which responsibility is included in the food and drug administration s roll a inspecting meat poultry and eggs be regulating food transported across state lines see approving hack plan d issuing licenses and permits. You answer be regulating food transported across state lines. Fifteen.
What practice is useful for preventing norovirus from causing foodborne illness. A cooling food rapidly be cooking food to minimum internal temperature see encouraging staff to get flu. Shots d correct hand washing you answer d correct hand washing question. 16.
What handler with an infected hand wound due to work safely with food a cover the wound with an impermeable cover and wear a single use glove be apply hand sanitizer to the wound. See avoid working with raw food until. The wound is completely dry d. Place.
A bandage on the wound. You answer a cover the wound with an impermeable cover and wear a single use glove question. 17. What does the l stand for in the fda s alert tool a limit be look see listen d.
Leave you answer be look question. 18. Which item is a potential physical contaminant. A hand sanitizer be jewelry c.
Sweat d. Sanitizer. You answer be jewelry question. 19.
What factors influence the effectiveness of a chemical sanitizer a concentration absorbency moisture alkalinity salinity be concentration water activity reactivity pressure density c concentration temperature contact time ph and water hardness d concentration protein acidity air temperature strength answer c concentration temperature contact time ph and water hardness question. 20. Bulk on packaged food in self service areas must be labeled when a the food supports pathogen growth. Be the food is prepared on the premises.
See the food is prepared at another unit of the same chain. D. The manufacturer claims. The food is healthy you answer d.
The manufacturer claims the food is healthy question. 21. Which food item has been associated with salmonella typhi. A produce be undercooked.
Ground. Beef c. Shellfish. From contaminated.
Water. D. Beverages. You answer.
D. Beverages. Question. 22.
Requires. A safety data. Sheet. Sds to be included with hazardous chemicals a people for the ethical treatment of animals b.
Occupational safety and health administration c national restaurant association d environmental protection agency you answer be occupational safety and health administration question. 23. What is the purpose of hand antiseptic a increase the use of sanitizing solutions b eliminate the need for hand washing c. Lower.
The number of pathogens on the skin d eliminate the need for use of gloves. You answer see lower the number of pathogens on the skin question. 24. Which organization includes inspecting food as one of its primary responsibilities.
A occupational safety and health administration. B. Us. Public health service c.
Us. Department of agriculture d centers for disease control. You answer see us department of agriculture question. 25.
How an item that has been recalled by its manufacturer be stored in an operation a in self draining containers be in vacuum packed bags. See. Together with food that will be served d. Separately from food.
That will be served you answer d separately from food that will be served question. 26. What food handle or do with food after it is thawed in the microwave. A cover the food to prevent it from drying out b check.
The temperature in at least two places c. Cook. It using conventional cooking equipment. D let the food stand for two minutes before cooking you answer see cook it using conventional equipment question.
27. When must a food handler change gloves a as soon as they become dirty or torn. Be at the end of the shift. See after one hour of constant use d.
Every six hours you answer a as soon as they become dirty or torn question 28. What temperature must stuffed lobster be cooked to a 135 degrees fahrenheit 57 degrees celsius for four minutes be 155 degrees fahrenheit 68 degrees celsius for 15 seconds c 145 degrees fahrenheit 63 degrees celsius for four minutes d 165 degrees fahrenheit 74 degrees celsius for 15 seconds you answer d 165 degrees fahrenheit 74 degrees celsius for 15 seconds question. 29. What thermometer is best suited to checking a dishwashing machines final rinse temperature a time temperature indicator b immersion probe c maximum registering thermometer d infrared thermometer you answer see maximum registering thermometer question 30 what strategy can prevent cross contamination.
A prep food on both sides of a cutting board. Be by food that does not require prepping. See prep raw food and ready to eat food at the same time d. Avoid time temperature abuse you answer be by food that does not require prepping question.
31. What should a food handle or do to make gloves easier to put on a select the correct size gloves b. Sprinkle flour in the gloves c blow into gloves d roll the gloves up you answer a select the correct size gloves question. 32.
Which of these food processes does not require a variance from a regulatory authority. A smoking food as a method to preserve it be buying then sprouts from a reputable supplier. See pasteurizing juice on site d. Curing food.
You answer b buying. Bin sprouts from a reputable supplier question. 33. What should a server do after clearing a table a put disposable gloves back on b rinse.
Hands in warm water c wash hands d apply hand antiseptic you answer see wash hands question. 34. Why should food temperatures be taken in two different locations a temperature may vary in the food b to ensure. The thermometer is calibrated correctly c.
It is required by the manufacturer. D to ensure. The thermometer is accurate. 2 2.
F. 4. 1. C.
You answer. A temperature may vary in the food question. 35. The temperature of duck breast is checked during cooking.
According to the operations policy. The duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 f. 74. See what hack principle is addressed by cooking.
The duck breast to 165 f. 74. C. A critical limit b hazard analysis c.
Verification d. Monitoring you answer a critical limit question. 36. What is the first step in developing a hacked plan a determine critical control points b identify corrective actions c.
Establish monitoring procedures d. Conduct a hazard analysis you answer d conduct a hazard analysis question. 37. Ready to eat tcs food prepped in house must be date marked.
If it is held for more than how many hours a 12 hours. Be 72 hours see 48 hours d. 24. Hours you answer d 24 hours question.
38. What practice can help prevent allergic reactions. A identifying ingredients for customers be using parchment paper. When baking cookies see providing home delivery service.
D. Cooking different food types in the same oil you answer eh identifying ingredients for customers question. 39. What information must be included on the label of food packaged on site for retail sale.
A list of ingredients b pack. Date. C. Serving.
Size d storage. Guidelines. You answer a list of ingredients question. 40.
Lincoln glass thermometers be used a when hanging in a cooler be when enclosed in a shatterproof casing. See when checking liquids d. When candy is being made you answer b. When enclosed in a shatterproof casing question.
41. Which items be rejected a bottled milk at 41 f5c be bags of organic cookies in torn packaging. See live. Oysters.
At 50 f. 10. C. D shell.
Eggs at an air temperature of 45 f7c. You answer be bags of organic cookies in torn packaging question. 42. What should be done with a package of flour that is received with signs of dampness on the bag a accept the flour and place in dry storage be dry the bag thoroughly before use see store.
The bag in a cooler. At 41 f. 5c. Or lower d.
Reject. The flour and return it to the supplier. You answer d reject the flower to the supplier question. 43.
What information must be posted on a dishwasher. A recommended sanitizing amounts b. Manufacturer. Phone number c.
Schedule for cleaning d. Correct. Settings. You answer d correct.
Settings. Question. 44 a tuna salad is removed from the. Cooler.
At. 9. 00 am. And put out for a buffet at 11 00.
E. And by what. Time must the tuna salad be served or thrown out. A.
12 pm b. 4 pm c 3 pm d 2. Pm you answer c 3 pm. Question 45.
What scenario can lead to pest infestation. A rotating products using the fifo method be cleaning up spills around garbage containers. See. Installing air curtains above doors.
D. Storing. Recyclables. And paper bags.
You answer. D. Storing recyclables in paper bags question. 46.
What rule for serving bread should food handlers practice a recycle unused uncovered butter for use in other food items be clean and sanitize bread baskets between each customer c reheat uneaten bread before serving to other customers d. Do not reserve uneaten. Red. You answer.
D do not reserve uneaten red question. 47. Which process requires a variance from the regulatory authority. A sprouting seeds or beans be smoking food to enhance flavor.
See serving wildgame d. Serving imported cheese. You answer a sprouting seeds or beans. Question.
48. Pair are commonly associated with what food. A wild game be mushrooms. See dairy products d.
Whole. Wheat. You answer a wild game question. 49.
What is the first step of cleaning and sanitizing stationary equipment a unplug the unit b wash the equipment surface using hot water c take off removable parts d spray the surface with cleanser you answer eh unplug. The unit question. 50. What causes preschool age children to be at risk for foodborne illness.
A they only eat ready to eat food b. They have not received all of their immunizations. See their immune systems are not strong d. They have hidden allergies you answer.
See their immune systems are not strong question. 51. Nursing. Home cafeteria staff are creating new menu items for a breakfast for residents and their family members what item is not safe to serve a mayonnaise v corned beef hash c soft boiled eggs d pancakes you answer see soft boiled eggs question.
52. What temperatures do infrared thermometers measure. A oven be surface. See internal food d air you answer be surface question.
53. What temperature must a high temperature. Dishwashers final sanitizing. Rinse.
Be a. At least 160. F71 c. Be.
At least 170 f. 76. See. See.
At least. 108 d. F. 82.
C. D. At least 150 f65. See you answer c at least 108 d f.
82. See 50 for a food handler comes to work with diarrhea. What should the manager. Tell the food handler to do a do not work with food b go home c.
Only bus tables d clean the restroom after each use you answer be go home question 55. What is a cross connection. A approved public water main be physical link between safe water and dirty water c backflow of clean water into dirty water d water transport vehicle you answer be physical link between safe water and dirty water question. 56.
A food handler is prepping a seafood dish on april 4th. Using shrimp and scallops. The shrimp has a us by date of april 8th. And the scallops have a use by date of april 10th.
What is the use by date for the seafood dish. A april 12th. B. April.
4th. See. April. 10th.
D. April. 8th. You answer.
D. April. 8. Question.
57. What information must be included on the label of a container of ready to eat tcs food prepped on site for retail sale. A potential allergens be reheating instructions. See storage requirements d quality of the food.
You answer. A potential allergens question. Fifty eight. What rule for serving condiments should be practiced a serve condiments in original containers b.
Serve. Condiments in antimicrobial containers. C. Combine bowls of left over condiments with fresh ones.
D. Serve bottle condiments that remain open between uses you answer a serve condiments in original containers question. 59. What temperature must cooked vegetables reached to be safely hot held for service a 135 degrees fahrenheit 57 degrees celsius be 165 degrees fahrenheit 74 degrees celsius c 145 degrees fahrenheit 63 degrees celsius d 155 degrees fahrenheit 68 degrees celsius you answer a 135 degrees fahrenheit 57 degrees celsius question 60 where should a food handler wash his or her hands.
After prepping food. A three compartment sink. B. Food.
Prep. Sink. C. Designated.
Sink. For hand. Washing d. Utility.
Sink. You answer. See designated sink for hand. Washing question 61.
A food handler has cooled a container of chili 270 degrees fahrenheit 21 degrees celsius in one hour how much time is left to cool the chili to 41 degrees fahrenheit. Five degrees celsius a three hours be five hours c two hours d four hours you answer be five hours question. 62. Condition promotes the growth of bacteria a food.
With a ph. That is highly alkaline. B. High.
Acidity. See. Food. Held between 70 f.
And 125 f. 21. C. And.
52 c. D. Low. Levels of moisture.
You answer. C. Food. Held between 7.
Tf and 125 f21. See. And 52 c. Question.
63. How many hours can cold food be held without refrigeration before it must be sold. Served or thrown out. A 6 hours.
B. 2. Hours. C.
4. Hours d. 8. Hours.
You answer a six hours question. 64. What should a server do when taking a food order from customers who have concerns about food allergies. A explain the symptoms of an allergic reaction to customers before they order be described each menu item to customers who ask including any secret ingredients.
See. When customers arrive tell them the food may cause allergic reactions. Dee. Tell customers with food allergies.
They will not be able to receive service. You answer be describe each menu item to customers who ask including any secret ingredients question. 65. The temperature of clam chowder is checked during holding according to the operations policy.
The chowder must be thrown out what hack principle is being practiced by throwing out. The soup. A corrective action be monitoring. See.
Verification. D. Hazard. Analysis.
You answer a corrective action. Question. 66. What temperature.
Should. The. Water be for manual dishwashing a. Must be at least 90 f 32.
. B. Must be at least 110. F.
43. C. C. Must.
Be at least 100. F. 37. C.
D. Must be at least 70 f21. See you answer b. Must be at least 110.
F43 c. Question. 67. A local nursing home has a year labor baku for its residents.
Which food item should not be served a potato salad be raw carrots. See rare hamburgers d deviled. Eggs. You answer see rare hamburgers.
Question. 68. When can a food handler. Diagnosed with jaundice return to work a when his or her skin returns to a natural color b.
After one week c. Seven days after the last. Symptom is observed. D.
When approved by the regulatory authority. You answer d when approved by the regulatory authority question 69. When can raw unpackaged me be offered for self service a when the meat is frozen be when the meat is high quality. See at organic food stands.
D. At mongolian barbecues. You answer. D at mongolian barbecues.
Question. 70. Lasagna was removed from. Hot holding for.
Service at. 11. O. clock.
Am by what time must it be served or thrown out a 4 pm be 2 pm c3 pmd 12. Pm you answer c 3 pm. Question 71 staff members do when transferring chemicals to a new container. A label the container be log the transfer in the msds see complete an msds request d store.
The chemical in a locked cabinet. You answer a label the container question 72. Why are people who take certain medications at risk for foodborne illness. A their immune systems are compromised b.
They have hidden allergies c. They have not built up strong immune systems d. They only eat tcs food. You answer a their immune systems are compromised question.
73. What is the minimum internal cooking temperature for chicken breasts a 165 degrees fahrenheit 74 degrees celsius for 15 seconds b 155 degrees fahrenheit 68 degrees celsius for 15 seconds c 135 degrees fahrenheit 57 degrees celsius for 4 minutes d 145 degrees fahrenheit 63 degrees celsius for 4 minutes you answer a 165 degrees fahrenheit 74 degrees celsius for 15 seconds question 74. 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.
A heat. The food to destroy pathogens be make sure food has not been time temperature abused see recondition the food d throw. It out you answer d throw. It out question 75 when transporting food off site.
How should information such as a us by date and time be communicated to the off site staff. A labels on food be verbal instructions. See telephone d text or email message. You answer.
A labels on food question. 76. What should be used to prevent seafood toxins from causing a foodborne illness. A cooking food to correct internal temperatures be hand washing throughout the day.
See microwaving fish to be served raw for 15 seconds. D. Purchasing food from approved reputable suppliers you answer d purchasing food from approved reputable suppliers. Thank you for ” .
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