SERVSAFE MANAGER EXAM LATEST 2023 -2024
EXAM 180 REAL EXAM QUESTIONS AND CORRECT
ANSWERS (VERIFIED ANSWERS) ALREADY
GRADED A
freezing food keeps it safe because freezing:
- allows food to be stored for several years
- destroys chemical contaminants in food
- provides an easy way to transport raw food
- slows the growth of pathogens in food - ANSWER- d) slows the
growth of pathogens in food
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?
- serve it
- throw it out
- freeze it
- slows the growth of pathogens - ANSWER- b) throw it out
fresh fruits and vegetables must be washed:
- after being cut
- before being cut
- in sanitizing solution
- if they are organic - ANSWER- b) before being cut
food that has NOT been honestly presented must be: 1 / 4
- thrown out
- re-labeled
- repurposed
- frozen - ANSWER- 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 - ANSWER- b) USDA
food handler may wear fingernail polish or artificial nails if they:
- wash hands frequently
- wear intact gloves in good repair
- clean and trim nails daily
- work with ready to eat food only - ANSWER- 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:
- 2 in
- 3 in
- 4 in
- 8 in - ANSWER- c) 4 in
one of the major food allergens is:
- latex
- tomatoes
- soybeans 2 / 4
- corn oil - ANSWER- c) soybeans
floor coving is used to:
- reduce sharp corners on hard-to-clean floors
- eliminate the risk of slips and falls
- increase the resiliency of hard surface flooring
- improve noise reduction capabilities - ANSWER- a) reduce sharp
corners on hard-to-clean floors
tuna salad in a cooler must be held at or below an internal temperature of
- 32ºF
- 41ºF
- 45ºF
- 70ºF - ANSWER- b) 41ºF
which is a TCS food?
- packets of mayonnaise
- alfalfa sprouts
- canned tomatoes
- iced tea - ANSWER- b) alfalfa sprouts
to which minimum internal temperature should gravy be reheated in a microwave?
- 70ºF
- 135ºF
- 165ºF
- 180ºF - ANSWER- c) 165ºF
which is most likely to be contaminated with the virus that causes hepatitis a?
- / 4
- cooked long grain rice
- garlic mashed potatoes
- rare cooked hamburger
- raw oysters on the half shell - ANSWER- d) raw oysters on the half
shell
game animals received for sale in an operation should be:
- purchased before being field dressed
- free from parasites such as fleas and ticks
- legally hunted while in season
- commercially raised for food - ANSWER- d) commercially raised for
food
ready-to-eat food should be thrown out if it has been:
- stored in the cooler for 3 days
- in the temperature danger zone for 2 hours
- hot-held at a temperature of 135ºF
- handled by sick food handlers who are later excluded - ANSWER- d)
handled by sick food handlers who are later excluded
the temperature of vegetable beef soup held on a steam table is checked and recorded in a log every 2 hours. when the temperatures fall below 165ºF, the cook tells the manager and then reheats the soup to 165ºF for 15 seconds. what was the corrective action taken?
- checking the soup's temperature every 2 hours
- recording the soup's temperature in a log
- telling the manager that the soup's temperature had fallen below 135ºF
- reheating the soup to 165ºF for 15 seconds - ANSWER- d) reheating
the soup to 165ºF for 15 seconds
food contamination is most likely to happen when food handlers:
- / 4