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SERVSAFE FOOD MANAGER EXAM
ACTUAL EXAM 2024 | ALL QUESTIONS
AND CORRECT ANSWERS (ALREADY
GRADED A+) | LATEST VERSION
When drinkable water is contaminated by non-drinkable water, what has occurred? A. Vacuum breaker B. Air gap C. Cross-connection D. Cross-contact ------CORRECT ANSWER---------------C. Cross-connection When the water supply has been disrupted 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. ------CORRECT ANSWER---------------A. buying commercially bottled drinking water. 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 ------CORRECT ANSWER---------------C. NSF Food that has NOT been honestly presented must be A. thrown out. B. re-labeled.
C. repurposed. D. frozen. ------CORRECT ANSWER---------------A. thrown out. 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 ------CORRECT ANSWER---------------C. After washing hands Which authority regulates and inspects meat, poultry, and eggs? A. FDA B. USDA C. CDC D. NSF ------CORRECT ANSWER---------------B. USDA 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. ------CORRECT ANSWER---------------A. purchasing fish and produce from an approved supplier. 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 70°F (21°C) within 2 hours, but were reheated to 145°F (63°C) for 15 seconds within 2 hours and then cooled correctly. C. Cooked poultry that cooled from 135°F (57°C) to 70°F (21°C) within 2 hours and from 70°F (21°C) to 41°F (5°C) within an additional 4 hours.
D. Storing dry goods at least 6 in (15.24 cm) off the floor ------CORRECT ANSWER---------------B. Holding food at 41°F (5°C) or lower All ready-to-eat TCS food prepared on site should be properly labeled if it is going to be held for longer than how many hours? A. 24 B. 36 C. 48 D. 72 ------CORRECT ANSWER---------------A. 24 The temperature of the wash water in a three-compartment sink should be maintained at a minimum of A. 75°F (24°C) B. 100°F (38°C) C. 110°F (43°C) D. 135°F (57°C) ------CORRECT ANSWER---------------C. 110°F (43°C) Which is the most effective way to prevent viral foodborne illnesses? A. Washing food B. Washing hands C. Bandaging open cuts and sores D. Monitoring time and temperature ------CORRECT ANSWER--------------- B. Washing hands How should food and supplies be stored in a dry-storage area? A. Away from the walls and 4 inches off the floor B. Next to the walls and 4 inches off the floor C. Away from the walls and 6 inches off the floor D. Next to the walls and 6 inches off the floor ------CORRECT ANSWER----- ----------C. Away from the walls and 6 inches off the floor
A manager has been notified by the regulatory authority that the operation will be investigated as the possible source of a current hepatitis A outbreak. What should the manager do immediately? A. Advise all food handler to throw out food suspected of contamination. B. Cooperate with the investigating regulatory authority. C. Vaccinate food handlers against hepatitis A. D. Hire a media consultant to handle public relations. ------CORRECT ANSWER---------------B. Cooperate with the investigating regulatory authority. A service sink should be used for A. first-aid functions such as eye washing. B. food prep activities. C. washing, rinsing, and sanitizing utensils. D. cleaning mops and throwing out waste water. ------CORRECT ANSWER---------------D. cleaning mops and throwing out waste water. Which food item can be received at a temperature of 45°F (7°C) or lower? A. Fresh fish B. Fresh poultry C. Shell eggs D. Frozen cod fillets ------CORRECT ANSWER---------------C. Shell eggs Within 2 hours of hot holding in a self-service area, the temperature of soup has dropped to 130°F (54°C). The soup is pulled from the self-service area and reheated. The soup must be reheated to a temperature of A. 130°F (54°C). B. 135°F (57°C). C. 165°F (74°C). D. 170°F (77°C). ------CORRECT ANSWER---------------C. 165°F (74°C).
B. 3 in (7.62 cm) C. 4 in (10.16 cm) D. 8 in (20.32 cm) ------CORRECT ANSWER---------------C. 4 in (10.16 cm) Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least A. 135°F (57°C) B. 145°F (63°C) C. 155°F (68°C) D. 180°F (82°C) ------CORRECT ANSWER---------------A. 135°F (57°C) 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 ------CORRECT ANSWER---------------C. Shigella spp 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 ------CORRECT ANSWER---------------D. Plain metal band ring Which food must be cooked to a minimum internal temperature of 155°f (68°C) for at least 15 seconds? A. Fish fillets B. Roast beef C. Pork sausage D. Poultry breasts ------CORRECT ANSWER---------------C. Pork sausage
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. ------CORRECT ANSWER---------------A. disclosure of raw ingredients. The water temperature in the wash sink of a three-compartment sink must be at least A. 110°F (43°C). B. 125°F (52°C). C. 150°F (66°C). D. 165°F (74°C). ------CORRECT ANSWER---------------A. 110°F (43°C). Food service operations must purchase food from A. the lowest-priced supplier. B. a supplier that delivers twice a week. C. a source located close to the operation. D. an approved source. ------CORRECT ANSWER---------------D. an approved source. A food handler cooks a turkey to an internal temperature of 165°F (74°C) for 15 seconds. The food handler removes the turkey from the oven and places it in the hot holding unit at noon at a temperature of 135°F (57°C). The food handler checks the turkey's temperature at 4 p.m. and finds it to be 135°F (57°C). What did the food handler do wrong? A. The temperature of the turkey should have been taken after 2 hours. B. The temperature of the turkey in the holding unit should have been 145°F (63°C). C. The turkey should have been cooked to 145°F (63°C) for 60 seconds.
What is the minimum internal cooking temperature for raw eggs prepared for immediate service? A. 135°F (57°C) B. 145°F (63°C) C. 155°F (68°C) D. 165°F (74°C) ------CORRECT ANSWER---------------B. 145°F (63°C) Food handlers should be excluded from the prep area when they are experiencing which symptom? A. Vertigo B. Vomiting C. Warts D. Nausea ------CORRECT ANSWER---------------B. Vomiting Counter-mounted equipment that is not easily movable shall be mounted at least how many inches from the counter's surface? A. 3 B. 4 C. 5 D. 6 ------CORRECT ANSWER---------------B. 4 A danger or threat to health that requires immediate correction or closure to prevent injury is a(n) A. physical contamination hazard. B. regulatory hazard. C. critical control hazard. D. imminent health hazard. ------CORRECT ANSWER---------------D. imminent health hazard.
The presence of metal shavings in a can of tomatoes is considered which type of contamination? A. Physical B. Chemical C. Biological D. Cross ------CORRECT ANSWER---------------A. Physical 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 ------CORRECT ANSWER----------- ----B. Handling ready-to-eat foods Which agency enforces food safety in a restaurant or foodservice operation? ------CORRECT ANSWER--------------State or local regulatory authority Three components of active managerial control include ------CORRECT ANSWER--------------identifying risks, corrective action, and training. A broken water main has caused the water in an operation to appear brown. What should the manager do? ------CORRECT ANSWER-------------- Contact the local regulatory authority before use. To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know ------CORRECT ANSWER---------- ----whom to contact about suspicious activity.
When receiving a delivery of food for an operation, it is important to ------ CORRECT ANSWER--------------inspect all food immediately before storing it. Which item is stored correctly in the cooler? A. Macaroni salad stored above raw salmon B. Raw ground pork stored below raw poultry C. Raw poultry stored above raw pork roasts D. Sliced pineapple stored below raw steaks ------CORRECT ANSWER----- ---------A. Macaroni salad stored above raw salmon Ready-to-eat TCS must be date marked if it will be stored for longer than --- ---CORRECT ANSWER--------------24 hours A food handler who has just bused tables must do what before handling food? ------CORRECT ANSWER--------------Wash hands A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed it from inventory, and stored it in a secure location. What should the manager do next? ------CORRECT ANSWER--------------Label the item to prevent it from accidentally being placed back in inventory What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out? ------CORRECT ANSWER--------------7 days
Pathogens are likely to grow well in a meat stew that is ------CORRECT ANSWER--------------between 41°F and 135°F (5°C and 57°C) - Temperature Danger Zone Which is a TCS food? ------CORRECT ANSWER--------------Sprouts Cut melons should be stored at what internal temperature? ------CORRECT ANSWER--------------41°F (5°C) or lower Why are preschool-age children at a higher risk for foodborne illnesses? --- ---CORRECT ANSWER--------------They have not yet built up their immune systems. What is one factor that affects the growth of bacteria in food? (FATTOM) --- ---CORRECT ANSWER--------------Acidity Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of ------CORRECT ANSWER-- ------------cross-contamination. Peanuts and soy products are two possible food items that can be dangerous for people with ------CORRECT ANSWER--------------food allergies.
Which does not require sanitizing? ------CORRECT ANSWER-------------- Walls What is the definition of sanitizing? ------CORRECT ANSWER-------------- Reducing pathogens on a surface to safe levels. To make sure that the chemical sanitizer being used on food-prep surface is at the correct strength, ------CORRECT ANSWER--------------use a test kit to check the sanitizer's concentration when mixing it. Outdoor garbage containers must be ------CORRECT ANSWER-------------- kept covered with tight-fitting lids. What is a cross-connection? ------CORRECT ANSWER--------------Physical link between sources of safe and dirty water What step must managers take after creating a master cleaning schedule and training staff to use it? ------CORRECT ANSWER--------------Monitor the cleaning program A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and ------CORRECT ANSWER----------- ---soap.
What is the best way to eliminate pests that have entered the operation? --- ---CORRECT ANSWER--------------Work with a licensed pest control operator (PCO). How high should floor-mounted equipment be from the floor? ------ CORRECT ANSWER--------------At least 6 inches (15 centimeters) One of the FDA-recommended food safety responsibilities of a manager is: ------CORRECT ANSWER--------------Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored How can a food handler reduce or eliminate the risk of food contamination? ------CORRECT ANSWER--------------Washing their hands after using the restroom Ready-to-eat food should NEVER be handled with bare hands in what situation? ------CORRECT ANSWER--------------When food is being served to a high-risk population, like children or the elderly When should a delivery be inspected? ------CORRECT ANSWER-------------
- Immediately upon receiving the delivery Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler? ------CORRECT ANSWER-------------- To prevent time-temp abuse
Cold TCS food should be received at or under ________. ------CORRECT ANSWER--------------41˚F A ready-to-eat pasta salad is taken out of the cooler at 2:00 pm and placed on an outdoor buffet. At what time should the salad be discarded? ------ CORRECT ANSWER--------------8:00 pm [Food held without temperature control can be served for up to 6 hours] What would be classified as an imminent health hazard? ------CORRECT ANSWER--------------A broken water main in the facility. Cooler and freezer thermometers should be accurate to within: ------ CORRECT ANSWER--------------± 3˚F (or 1.5˚C) A running faucet below the rim of a sink is an example of: ------CORRECT ANSWER--------------Cross-connection What is the sanitizer concentration range for chlorine sanitizers? ------ CORRECT ANSWER-------------- 50 - 99 ppm The final sanitizing rinse of a high-temperature dishwasher must be at least ______: ------CORRECT ANSWER--------------180˚F
A chef wants to put a seared tuna dish on the menu. How can she best ensure a safe product for service? ------CORRECT ANSWER-------------- Order the tuna from an approved and reputable supplier Which of the following is an example of a physical contaminate? ------ CORRECT ANSWER--------------A piece of wood found in a customer's salad What is an accepted covering for an infected cut on the hand? ------ CORRECT ANSWER--------------A plastic Band-Aid under a single-use glove Where should employee coats and backpacks be stored? ------CORRECT ANSWER--------------In a closet or room away from food prep areas A package of frozen shrimp arrives with large ice crystals present on the outside of the food, and water damage on the box. What is this indicative of? ------CORRECT ANSWER--------------The product has undergone thawing and re-freezing What would be the minimum internal cooking temperature of a chopped salmon burger? ------CORRECT ANSWER--------------155˚F Which food item does NOT need to be behind a sneeze guard or in a case in a self-service area? ------CORRECT ANSWER--------------Whole, unpeeled bananas
