ServSafe Manager Review 2020 Question Preview (ID: 50111)
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You are preparing a soup and salad lunch for parent- teacher conferences this Thursday. You purchase spinach, 5 lb. bag of potatoes, hummus, and shredded carrots. All are TCS food that must be refrigerated immediately except
a) spinach
b) potatoes
c) hummus
d) shredded carrots
The following foods are RTE except
a) raw steak
b) pulled pork sandwich
c) steak salad
d) fresh roll
The food handler takes out 10 pounds of chicken to make a small batch of chicken salad and leaves it on the prep table from 9am-1pm. The hazard is
a) cooking poultry without single use gloves
b) time- temperature abuse
c) causing clutter on the prep tables
d) improper hot holding of food
How long should hands and arms be scrubbed during handwashing?
a) 5-10 seconds
b) 10-15 seconds
c) 15-20 seconds
d) 20-25 seconds
The food handler is preparin egg salad. The eggs are hard boiled on September 8, the mayonaise is made September 6 and the celery is chopped September 9. What is the last day the egg salad can be used?
a) September 11
b) September 14
c) September 17
d) September 12
One of the FDA-recommended food safety responsibilities of a manager is:
a) Making and approving staff schedules
b) Providing maintenance for the facility
c) Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored
d) nspecting the quality of food items prepared off-premises for serving in the facility
The food handler dropped the thermometer and used the boiling- point method to calibrate, which means she
a) 32F
b) 112F
c) 302F
d) 212F
The following are all bacterial pathogens except
a) E.Coli
b) Hepatitus A
c) Salmonella
d) Listeria
The most common cause of food borne illness outbreaks are from
a) Cross-contamination between raw meat and produce
b) Cooking the food too long
c) Undercooking the food
d) Practicing poor personal hygiene
Foodborne pathogens grow best with an acidic environment with a pH above
a) 12.1
b) 4.6
c) 2.6
d) 7.0
What's the first step in setting up a HACCP plan?
a) Determine the critical control point
b) Purchase from an approved, reputable supplier
c) Conduct a hazard analysis
d) Conduct a food safety plan
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?
a) Reheat the soup to 135˚F and transfer it to a working steam table
b) Fix the steam table immediately and allow it to reheat the soup
c) Discard the soup, heat a new batch to 135˚F and place it in a working steam table
d) . Combine the cooled soup with new, properly heated soup and place it in a working steam table
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