Food Manager Certification Test Answers 2024 - ServSafe Practice Exam (50 Tricky Questions)

Summary

Highlights

• Answer to what temperature ground beef should reach: 160°F to ensure safety from bacteria. 🍔
• Chlorine-based sanitizer needs to be tested with a sanitizer test strip for proper concentration. 🔍
• Lasagna should be reheated to an internal temperature of 165°F for safe hot holding. 🍝
• It's crucial for food handlers to avoid working when they have symptoms like diarrhea to avoid spreading pathogens. 🚫
• Sell-by and use-by dates guide the inventory to ensure safety and quality. 📅

Key Takeaways

• Cooling food from 135°F to 70°F should only take 2 hours to ensure safety. 🕒
• Salmonella is the pathogen most associated with undercooked poultry. 🍗
• Hands need to be scrubbed for at least 20 seconds during proper handwashing. 🧼
• Critical Control Points (CCP) in HACCP plans help reduce hazards to safe levels. 📉
• Regularly changing gloves and handwashing are crucial to avoid cross-contamination. 🧤

Overview

Food Manager Certification Test Answers 2024 - ServSafe Practice Exam (50 Tricky Questions) Transcription

• 00:00 - 00:30 question one what is the maximum allowable time for cooling food from 135° fahit to 70° fahit a 1 hour b 2 hours C 4 hours D 6 hours answer b 2 hours the maximum allowable time for cooling food from 135° Fahrenheit to 70° Fahrenheit is 2 hours as part of the overall six-hour
• 00:30 - 01:00 cooling requirement to reach 41 degree Fahrenheit or lower question two which foodborn pathogen is most commonly associated with undercooked poultry a ecolay b salmonella C norovirus D leria answer B salmonella salmonella is the foodborn pathogen most commonly associated with under coped poultry
• 01:00 - 01:30 question three name a toxin producing bacteria that can grow in anerobic conditions like canned food a clostridium botulinum B salmonella C EOL D staphilococcus orgus answer a clostridium botulinum clostridium botulinum is a toxin producing bacteria that can grow in anerobic conditions like those found in improperly canned food question four how
• 01:30 - 02:00 long should hands be scrubbed with soap during handwashing a 5 Seconds B 10 seconds C 15 seconds D 20 seconds answer D 20 seconds hands should be scrubbed with soap for at least 20 seconds during handwashing to effectively remove germs and contaminants question five what is the primary symptom of a Norovirus infection a source throat B diarrhea C rash D
• 02:00 - 02:30 fever answer B diarrhea the primary symptom of a Norovirus infection is diarrhea often accompanied by vomiting question six in h accp plan what is a critical control Point CCP a appoint M hazards can be prevented eliminated or reduced to safe levels B
• 02:30 - 03:00 the final step in the food preparation process C the point where food is served to customers D the initial step in receiving raw materials answer a a point where hazards can be prevented eliminated or reduced to safe levels a critical control Point CCP in hap plan is a stage where control can be applied to prevent eliminate or reduce food safety hazards to safe
• 03:00 - 03:30 levels question seven which food item is considered a TCS food time/ temperature control for safety a saltin crackers B unced rice C sliced melons D olive oil answer C sliced melons sliced melons are considered a TCS food as they require time and temperature control for safety question eight what temperature must ground beef reach to be considered
• 03:30 - 04:00 safe for consumption a 145° fah 63° c b 155° fah 68° c c 160° f 71° c d 165° fah 74° C answer
• 04:00 - 04:30 c 160° f 71° c ground beef must reach an internal temperature of 160° f 71° c to be considered safe for consumption as this temperature is sufficient to kill harmful bacteria question nine how should a chlorine-based sanitizer solution be tested for Effectiveness a by checking the color B using a thermometer C C using a Fage test strip
• 04:30 - 05:00 D using a sanitizer test strip answer D using a sanitizer test strip the effectiveness of a chlorine based sanitizer solution should be tested using a sanitizer test strip to ensure it has the proper concentration question 10 what is the recommended sanitizer concentration for iodine sanitizers a 12.5 to 25 PPM B fish 50 to 100 PPM C 75 to 200 PPM D 200
• 05:00 - 05:30 to 400 PPM answer C 75 to 200 PPM the recommended sanitizer concentration for iodine sanitizers is typically between 75 and 200 parts per million PPM question 11 at what internal temperature should lasagna be reheated for hot holding a
• 05:30 - 06:00 135° f 57° c b 145° f 63° c c 155° fah 68° c d 165° fah 74° answer D 165 de f 74° c lasagna
• 06:00 - 06:30 should be reheated to an internal temperature of 165° fah 74° C for hot holding to ensure it is safe to eat question 12 name two common symptoms of staphilococcus orus food poisoning a diarrhea and fever B NAA and vomiting C headache and blurred vision d rash and sore
• 06:30 - 07:00 throat answer B Naza and vomiting two common symptoms of staphilococcus orius food poisoning are nausea and vomiting question 13 what is the first step to take when a foodborn illness outbreak is suspected a close the restaurant immediately B notify the local regulatory authority C interview sick customers D disc guard all food
• 07:00 - 07:30 items answer B notify the local regulatory Authority the first step when a foodborn illness outbreak is suspected is to notify the local regulatory Authority for guidance and investigation question 14 what is the primary reason for food handlers to avoid working when they have diarrhea or vomiting a to prevent dehydration B to avoid spreading foodborn pathogens C to comply with labor laws D to rest and
• 07:30 - 08:00 recover answer B to avoid spreading foodborn pathogens food handlers should avoid working when they have diarrhea or vomiting to prevent the spread of foodborn pathogens to others through food contamination question 15 how often must a food safety manager certification be renewed a every year B every 3 years C every 5 years D it does not need to be
• 08:00 - 08:30 renewed answer C every 5 years a food safety manager certification must typically be renewed every 5 years to ensure they are up to dat with current food safety standards and practices question 16 in what order should raw meat poultry seafood and ready te foods be stored in a refrigerator a poultry Seafood meat ready to eat Foods B ready to eat Foods
• 08:30 - 09:00 Seafood meat poultry c meat poultry Seafood ready to eat Foods D Seafood meat poultry ready to eat Foods answer B ready tea Foods Seafood meat poultry ready tea foods should be stored above all raw items with seafood meat and poultry stored Below in that order to prevent cross-contamination question 17 which agency is primarily
• 09:00 - 09:30 responsible for inspecting and Grading Meats a Food and Drug Administration FDA B United States Department of Agriculture USDA C Centers for Disease Control and prevention CDC D National Restaurant Association NRA answer B United States Department of Agriculture us day the USDA is primarily
• 09:30 - 10:00 responsible for inspecting and Grading Meats in the United States question 18 one is cross contact in the context of allergen management a the transfer of pathogens from one food to another B the transfer of allergens from food containing an allergen to another food C direct contact with allergenic food D the contamination of food with non-fruit allergens
• 10:00 - 10:30 answer B the transfer of allergens from food containing an allergen to another food cross contact in allergen management refers to the transfer of allergens from food containing an allergen to another food potentially causing allergic reactions question 19 what should be the minimum temperature for washing dishes in a high temperature dishwashing machine a 140° fah 60° C B
• 10:30 - 11:00 155° fah 68° c c 165° fah 74° c d 180° F 82° C answer D 180° fah 82° C the minimum temperature for washing dishes in high temperature dishwashing machine should be
• 11:00 - 11:30 180° F 82° C to effectively sanitize dishes question 20 what is the main purpose of a time temperature indicator TTI on a food package a to show if the food is coped to the right temperature B to indicate if the food has been stored at the correct temperature over time C to display the expiration date D to measure the thie level of the
• 11:30 - 12:00 Food answer B to indicate if the food has been stored at the correct temperature over time a time temperature indicator on a food package is used to indicate whether the food has been kept at the appropriate temperature throughout its storage and transportation question 21 how frequently should food contact surfaces be cleaned and sanitized a after each use B once a day C every 4 hours during continual use D
• 12:00 - 12:30 only when visibly dirty answer a after each use food contact surfaces should be cleaned and sanitized after each use to prevent cross-contamination question 22 what is the best method for thawing frozen meat a on the countertop at room temperature B under cold running water C in microwave oven d B in the
• 12:30 - 13:00 refrigerator answer D in the refrigerator the best method for thawing frozen meat is in the refrigerator which allows for slow safe thawing question 23 which foodborne illness can be prevented by avoiding cross contact between raw and Coach food a botulism B Salon alysis C norovirus D hepatitis A answer B Sal Sal analysis salmon
• 13:00 - 13:30 alysis caused by Salmonella bacteria can be prevented by avoiding cross contact between raw and CED food as it is commonly associated with raw meat and poultry question 24 what is the danger of using copper utensils for acidic Foods a copper can react with acids and leech into food causing illness B acidic foods can corrode copper utensils and spoil the food C copper enhan es the acidity of food altering its flavor D
• 13:30 - 14:00 copper makes acidic Foods less palatable answer a copper can react with acids and leech into food causing illness using copper utensils for acidic Foods is dangerous because copper can react with the acid and leech into the food potentially causing illness question 25 Define the term foodborne intoxication a an illness caused by
• 14:00 - 14:30 consuming food contaminated with pathogens B an allergic reaction to certain types of food C illness caused by toxins produced by pathogens in the food D discomfort caused by overeating or consuming spoiled Food answer C illness caused by toxins produced by pathogens in the food food born intoxication is an illness caused by consuming toxins produced by pathogens in the food as opposed to
• 14:30 - 15:00 infection from the pathogens themselves question 26 at what minimum temperature should hot TCS food be held a 130° fah 54° c b 135° f 57° c c 140° fah 60° c d 45° fah 63°
• 15:00 - 15:30 C answer B 135° fah 57° C hot TCS time/ temperature control for safety food should be held at a minimum temperature of 135° f 57° c to prevent the growth of harmful bacteria question 27 what is an example of a physical container ENT in food a bacteria B viruses C metal
• 15:30 - 16:00 shavings D toxins answer C metal shavings metal shavings are an example of a physical contaminant in food which can cause injury or illness if ingested question 28 describe the fifo method in food storage a first in first out using older stock before newer stock B first in
• 16:00 - 16:30 first out using newer stock before older stock C last in first out using the most recently received items first the randomly using stock regardless of when it was received answer a first in first out using older stock before newer stock the fifo first in first out method in food storage involves using the older stock before the newer stock to ensure proper stock portation and minimize waste
• 16:30 - 17:00 question 29 what is the primary cause of botulism in Food Service a improper cooking temperatures B cross-contamination between raw and coked Foods C inadequate Cooling and reheating of food D improperly canned or vacuum packed Foods answer D improperly canned or vacuum packed Foods the primary cause of botulism in food service is improperly canned or vacuum packed foods which
• 17:00 - 17:30 create anerobic conditions conducive to the growth of clostridium Binum question 30 how should chemicals be properly stored in a food service operation a alongside food items for easy access b in a designated area away from food C in the same area as cleaning equipment D on high shelves above food preparation areas answer b in a designated area away from
• 17:30 - 18:00 food chemicals should be properly stored in a designated area away from food to prevent contamination and ensure food safety question 31 what is the correct action to take when receiving a delivery of frozen food with ice crystals a accept it as it indicates the food was kept Frozen B refuse the delivery as it indicates thawing and refreezing C store it immediately in the
• 18:00 - 18:30 freezer to refreeze the crystals D cook the food immediately to prevent further spoilage answer B refuse the delivery as it indicates thawing and refreezing ice crystals on frozen food can indicate that the food has thawed and been refrozen which can compromise its safety and quality question 32 Define potentially hazardous food in terms of food safety a foods that require Time and Temperature Control to prevent
• 18:30 - 19:00 pathogen growth B foods that are high in protein and low in carbohydrates C non- perishable foods that can be stored at room temperature D foods that contain only plant-based ingredients answer a foods that require Time and Temperature Control to prevent pathogen growth potentially hazardous foods are those that require proper time and temperature control to prevent the growth of pathogen or the formation of
• 19:00 - 19:30 toxins question 33 what is the recommended procedure for handling a customer's report of a foreign object in their food a apologize and offer a discount B remove the object and serve the food to another customer C investigate the issue document it and take corrective action D blame the supplier or manufacturer of the food product answer C investigate the issue
• 19:30 - 20:00 document it and take corrective action when a customer reports a foreign object in their food the proper procedure is to investigate the issue document it and take corrective action to prevent future occurrences question 34 what temperature range defines the danger zone for bacterial growth in food a 32° fah to 70° fah 0° C to 21° c b 41° f to
• 20:00 - 20:30 135° F 5° C to 57° C C 45° F to 120° F 7° C to 49° C D 50° fah to 140° fah 10° C to 60° C answer B 41° fah to
• 20:30 - 21:00 135° fah 5° C to 57° C the danger zone for bacterial growth in food is between 41° fah and 135° fah within this range bacteria can grow rapidly increasing the risk of foodborn illness question 35 how long can ready to eat TCS food be stored in a refrigerator before it becomes unsafe a
• 21:00 - 21:30 24 hours B 3 days c 7 Days D 14 days answer c 7 Days ready to eat time/ temperature control for safety TCS food can be safely stored in a refrigerator for up to 7 Days question 36 what are the critical factors for the growth of bacteria in food a light air and carbon dioxide B moisture nutrients and
• 21:30 - 22:00 temperature c acid th and oxygen D salt sugar and fat content answer B moisture nutrients and temperature the critical factors for the growth of bacteria in food include moisture nutrients and temperature these factors determine how rapidly bacteria can multiply in food question 3 7 what is the difference between cleaning and
• 22:00 - 22:30 sanitizing a cleaning removes dirt sanitizing reduces pathogens to safe levels B Cleaning uses chemicals sanitizing uses heat C there is no difference they are the same D Cleaning is for equipment sanitizing is for Hands answer a cleaning removes dirt sanitizing reduces pathogens to safe levels cleaning involves removing dirt and debris from surfaces while
• 22:30 - 23:00 sanitizing involves using chemicals or heat to reduce the number of pathogens on a surface to safe levels question 38 how should a food handler with an infected wound on their hand proed a cover the wound with a bandage and a glove before handling food B wash the wound with soap and continue working C stop working and seek medical attention D only work with pack packaged food
• 23:00 - 23:30 items answer a cover the wound with a bandage and a glove before handling food a food handler with an infected wound on their hand should cover the wound with a bandage and wear a glove before handling food to prevent contamination question 39 what are the requirements for a successful pest control program in a restaurant a regular use of insecticides and redenti sdes B keeping doors and windows open for ventilation C denying pests access
• 23:30 - 24:00 to food water and shelter D having a cat in the restaurant answer C denying pests access to food water and shelter a successful pest control program in a restaurant involves denying pests access to food water and shelter and using preventive measures like sealing cracks and maintaining cleanliness question 40 what's steps should be taken if a sanitizer concentration is too low in a
• 24:00 - 24:30 three compartment sink a continue using it as some sanitizer is better than none B add more water to diluted further C adjust the concentration to the proper level according to the manufacturer's instructions D use soap instead of sanitizer answer C adjust the concentration to the proper level according to to the manufacturer's instructions if the sanitizer
• 24:30 - 25:00 concentration is too low in a three compartment sink the concentration should be adjusted to the proper level as per the manufacturer's instructions to ensure Effectiveness question 41 how can a restaurant reduce the risk of salmonella contamination a by cooking all foods to high temperatures B by using only prepackaged Foods C by washing hands and surfaces frequently and cooking poultry and eggs thoroughly d by serving only
• 25:00 - 25:30 vegetarian dishes answer C by washing hands and surfaces frequently and cooking poultry and eggs thoroughly reducing the risk of salmonella contamination involves maintain good hygiene including frequent hand washing and surface cleaning and ensuring poultry and eggs are cooked thoroughly question 42 what is the proper procedure for using gloves in food property ation a reuse gloves to
• 25:30 - 26:00 handle different types of food B wash and sanitize gloves between tasks C change gloves between tasks and when they become soiled or torn D gloves are not necessary if hands are washed answer C change gloves between tasks and when they become soiled or torn the proper procedure for using gloves in food preparation is to change them between between different tasks and when they become soiled or torn to
• 26:00 - 26:30 prevent cross-contamination question 43 what food safety risks are associated with vacuum packed and suside Foods a increased risk of freezer burn B enhanced flavor profiles that mask spoilage C risk of botulism due to anerobic conditions D faster spoilage due to lack of preservatives answer C risk of botulism due to anerobic conditions vacuum packed
• 26:30 - 27:00 and susine Foods present a risk of botulism because the anerobic conditions created in vacuum ceiling can promote the growth of Clum Binum question 44 how can time temperature abuse occur during food delivery a by delivering food in non-insulated containers B by speeding up delivery times C by using digital temperature monitoring d by delivering food only during cooler
• 27:00 - 27:30 hours answer a by delivering food in non-insulated containers time temperature abuse during food delivery can occur if the food is not kept in insulated containers allowing it to enter the temperature danger zone or pathogens can grow question 45 what is the minimum internal cooking temperature for eggs that will be served immediately a 145° fhe 63° c b
• 27:30 - 28:00 155° f 68° c c 165° fah 74° c d 135° fah 57° C answer a 145° f 63° c the minimum internal cooking temperature for eggs that will be served immediately is 145° f 63°
• 28:00 - 28:30 celsus question 46 how should a manager address an employees failure to adhere to food safety practices a ignore it as long as no one gets sick B provide additional training and monitor the employees practices C immediately terminate the employee d give a verbal warning and then
• 28:30 - 29:00 ignore answer B provide additional training and monitor the employees practices a manager should address an employees failure to adhere to food safety practices by providing additional training and closely monitoring the employee to ensure compliance question 47 what is the significance of sell by and use by dates on food products a they are only suggestions and can be ignored B sell byy dates indicate when a product
• 29:00 - 29:30 should be sold and use byy dates indicate when it should be consumed C they are legally binding dates for discarding food D they indicate the peak quality of the product not safety answer B sell by dates indicate when a product should be sold and use by dates indicate when it should be consumed these dates are important for managing inventory and ensuring food is used when it is safest and of the best quality question 48 describe the process
• 29:30 - 30:00 of dry storage and its importance in food safety a storing food in a moist environment to prevent drying out B keeping food in a cool dry and well ventilated area to prevent spoilage C storing food at room temperature regardless of packaging D using dehydrators to store all types of food and answer B keeping food in a cool
• 30:00 - 30:30 dry and well ventilated area to prevent spoilage dry storage involves storing food in a cool dry and well ventilated area which is crucial for preventing spoilage and contamination especially for non- perishable items question 49 what are the consequences of not having an adequate handwashing station a increased risk of foodborn illness due to potential contamination B slower food preparation processes C higher water and soap usage
• 30:30 - 31:00 D decreased customer satisfaction answer a increased risk of foodborn illness due to potential contamination not having an adequate handwashing station can lead to an increased risk of foodborn illness as it hampers proper hand hygiene practices a critical aspect of preventing contamination question 50 how should a restaurant handle a food recall notification for a product in its
• 31:00 - 31:30 inventory a continue using the product until a substitute is found B sell the product at a discount to quickly deplete stock C remove the product from inventory and follow the recall instructions D donate the product to minimize losses answer C remove the product from inventory and follow the recall instructions upon receiving a food recall notification a restaurant should
• 31:30 - 32:00 immediately remove the affected product from its inventory and follow the specific recall instructions to ensure safety