Quiz Trivia 1504 Servsafe Manager Practice Test by Quizaza team 3 years ago 1One of the FDA-recommended food safety responsibilities of a manager is:Choose an answer Making and approving staff schedules Providing maintenance for the facility Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored Inspecting the quality of food items prepared off-premises for serving in the facility 2How can a food handler reduce or eliminate the risk of food contamination?Choose an answer Washing their hands after using the restroom Taking medication after visiting a sick friend Storing cleaning products in easy-to-reach locations in the kitchen 3How long should hands and arms be scrubbed during handwashing?Choose an answer 5-10 seconds 10-15 seconds 15-20 seconds 4Ready-to-eat food should NEVER be handled with bare hands in what situation?Choose an answer Ready-to-eat food should never be handled with bare hands, regardless of the situation When there is not a proper hand-washing station available When food is being served to a high-risk population, like children or the elderly 5When should a delivery be inspected?Choose an answer After all products have been placed in their appropriate storage areas When staff has time to inspect the delivery correctly Immediately upon receiving the delivery 6Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler?Choose an answer To prevent time-temp abuse To prevent cross-contamination To prevent excess food waste To reduce clutter and mess on food prep surfaces 7It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup?Choose an answer Reheat the soup to 135˚F and transfer it to a working steam table Fix the steam table immediately and allow it to reheat the soup Discard the soup, heat a new batch to 135˚F and place it in a working steam table 8Performing procedural checks every shift to identify problems, and comparing and analyzing temperature logs each week are examples of which principle in the HAACP system?Choose an answer Principle 5 – Identifying corrective actions Principle 6 – Verifying that the system works Principle 4 – Establishing monitoring procedures 9What can hand sinks be used for?Choose an answer Handwashing only Rinsing fresh produce Thawing frozen product Rinsing bar towels and sanitizer towels 10When heat sanitizing items, they must be submerged in water that is at least 171˚F for at least ______:Choose an answer 10 seconds 30 seconds 60 seconds Share on social media I scored [myscore] and got: [myresult] on this quiz: Servsafe Manager Practice Test You Might be Interested in: Should I Have A Third Baby Quiz Which Genshin Impact Character Are You? Financial Math Test Answers IS-200.C Answers: ICS For Initial Response FEMA IS-235.C Emergency Planning Answers Vocabulary Workshop Level H Unit 1 Answers Vocabulary Workshop Level H Unit 4 Answers
