Servsafe Manager Practice Test

1

One 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

2

How 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

3

How long should hands and arms be scrubbed during handwashing?

Choose an answer

5-10 seconds

10-15 seconds

15-20 seconds

4

Ready-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

5

When 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

6

Why 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

7

It 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

8

Performing 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

9

What can hand sinks be used for?

Choose an answer

Handwashing only

Rinsing fresh produce

Thawing frozen product

Rinsing bar towels and sanitizer towels

10

When 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

One of the FDA-recommended food safety responsibilities of a manager is:

How can a food handler reduce or eliminate the risk of food contamination?

How long should hands and arms be scrubbed during handwashing?

Ready-to-eat food should NEVER be handled with bare hands in what situation?

When should a delivery be inspected?

Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler?

It 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?

Performing procedural checks every shift to identify problems, and comparing and analyzing temperature logs each week are examples of which principle in the HAACP system?

What can hand sinks be used for?

When heat sanitizing items, they must be submerged in water that is at least 171˚F for at least ______:

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One of the FDA-recommended food safety responsibilities of a manager is:

How can a food handler reduce or eliminate the risk of food contamination?

How long should hands and arms be scrubbed during handwashing?

Ready-to-eat food should NEVER be handled with bare hands in what situation?

When should a delivery be inspected?

Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler?

It 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?

Performing procedural checks every shift to identify problems, and comparing and analyzing temperature logs each week are examples of which principle in the HAACP system?

What can hand sinks be used for?

When heat sanitizing items, they must be submerged in water that is at least 171˚F for at least ______:

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