ServSafe-Manager Practice Questions

A.  

$32^{\circ}F$ ($0^{\circ}C$)

B.  

$41^{\circ}F$ ($5^{\circ}C$)

C.  

$45^{\circ}F$ ($7^{\circ}C$)

D.  

$55^{\circ}F$ ($13^{\circ}C$)

A.  

A copy of the recipe used to prep the product

B.  

A list of all ingredients used in descending order by weight

C.  

Inspection score of the prep facility

D.  

Use-by dates that are 5 days after product prep

A.  

looking for an NSF seal of approval or a certification from ANSI on the dishwasher.

B.  

asking the salesperson to assure the dishwasher's quality, reliability, and adherence to code.

C.  

ensuring that the dishwasher’s specifications adhere to commercial equipment requirements.

D.  

searching for approved appliances on the OSHA website.

A.  

Ham-and-cheese sandwich

B.  

Beef jerky and cracker appetizers

C.  

Cookies-and-brownies tray

D.  

Fruit basket with uncut fruit

A.  

cross-contact.

B.  

cross-contamination.

C.  

equipment damage.

D.  

high water usage.

A.  

$110^{\circ}F$ ($43^{\circ}C$).

B.  

$165^{\circ}F$ ($74^{\circ}C$).

C.  

$171^{\circ}F$ ($77^{\circ}C$).

D.  

$180^{\circ}F$ ($82^{\circ}C$).

A.  

Rinsing

B.  

Washing

C.  

Sanitizing

D.  

Sterilizing

A.  

Wrap them in a napkin.

B.  

Preset indoors only.

C.  

Remove them at the end of the day.

D.  

Use only clear plastic utensils.

A.  

increases the risk of bacterial growth and contamination.

B.  

might allow shells to be mixed in.

C.  

can cause the chemistry of the eggs to change.

D.  

makes the eggs difficult to portion.

A.  

Providing a handwashing sink for customers

B.  

Providing fresh plates for return visits by customers12

C.  

Assigning food handlers to follow customers through the self-service area34

D.  

Posting strongly worded signs about inappropriate customer behavior56