ServSafe Manager Diagnostic Test Let’s find out what you need to practice most to pass the exam. 1 / 35 In what way should hot-held food be reheated if it is found in the Temperature Danger Zone? In the holding equipment While tightly covered With the two-stage method In less than two hours Wrong! Thats right! 2 / 35 What does the FDA consider a "vehicle of contamination"? An employee's hands Delivery trucks Take home containers Vending machines Wrong! Thats right! 3 / 35 What is the second sink used for in a three-compartment sink? Soaking Rinsing Drying Sanitizing Wrong! Thats right! 4 / 35 How should clean and sanitizing flatware be stored? With their handles down With their handles up Wrapped in a napkin Laying flat in a clean drawer Wrong! Thats right! 5 / 35 Through what agency does the USDA provide inspection services? The PHS The CDC The FSIS The FDA Wrong! Thats right! 6 / 35 To what temperature must leftovers be reheated if immediately served? 155°F for 17 seconds Any temperature 135°F and hold 165°F for an instant Wrong! Thats right! 7 / 35 What is the maximum temperature that a delivery of milk can be received? 45°F 55°F 50°F 41°F Wrong! Thats right! 8 / 35 What must be included on the label of food that has not been stored in its original container? A list of ingredients Major allergens Preservatives in the food The food’s common name Wrong! Thats right! 9 / 35 What feature should you look for when purchasing gloves for your operation? Easy-to-clean Multiple sizes Heat-resistant Reusable Wrong! Thats right! 10 / 35 How often should food handlers change their gloves when continuing the same task? After four hours Every two hours At the beginning of each shift Every hour Wrong! Thats right! 11 / 35 How long can previously cooked TCS food remain safe in cold storage? Five days Ten days Seven days Three days Wrong! Thats right! 12 / 35 A guest became ill with vomiting and diarrhea a few hours after eating a lobster dinner. Which pathogen likely caused the illness? Hepatitis A Giardia duodenalis Vibrio vulnificus Norovirus Wrong! Thats right! 13 / 35 Should you cross-train employees so more people have the skills to receive deliveries? Yes, the more people that can receive products the better No, cross-training is expensive and time-consuming No, specific staff should be responsible for receiving Yes, this ensures that deliveries will be received quicker Wrong! Thats right! 14 / 35 Which food requires a USDA inspection stamp? Egg products Unpasteurized juices Shellfish Fresh produce Wrong! Thats right! 15 / 35 A food handler has a wound on their finger Can this contaminate food and cause a foodborne illness? No, because the finger is less prone to infection than other areas No, because the immune system will stop any infection Yes, because all wounds can contaminate food and cause illness Yes, because a wound that contains pathogens can contaminate food Wrong! Thats right! 16 / 35 What is the range (the lowest to highest measurements) of the pH Scale? 0 to 14 0 to 20 1 to 12 1 to 10 Wrong! Thats right! 17 / 35 What is backflow? Water flowing backwards in the plumbing system Back-of-the-house activities in the Flow of Food The disposal of wastewater in a floor drain Tableware returned to the dishroom from service areas Wrong! Thats right! 18 / 35 What process reduces the number of pathogens on a surface to a safe level? Cooking Sanitizing Cleaning Freezing Wrong! Thats right! 19 / 35 Food was removed from hot-holding at 135°F at 5:00 PM and labeled with a discard time of 9:00 PM. The food was served to guests and discarded at 9:00 PM. What mistake was made? No mistakes were made The food was discarded at the wrong time The food was labeled with the wrong time The food was held at the wrong temperature Wrong! Thats right! 20 / 35 What is the maximum temperature that a delivery of shell eggs can be received? 55°F 45°F 50°F 41°F Wrong! Thats right! 21 / 35 Containers made of what material allow hot food to cool the fastest? Glass Metal Ceramic Plastic Wrong! Thats right! 22 / 35 What is the correct water source for washing produce? Under cold running water Submerged in potable water Under potable running water Submerged in warm water Wrong! Thats right! 23 / 35 What kind of wiping cloths can be stored in a sanitizer solution between uses? Dry wiping cloths Wet wiping cloths Disposable wiping cloths Nylon wiping cloths Wrong! Thats right! 24 / 35 What toxic metal is sometimes found in cookware? Aluminum Iron Copper Steel Wrong! Thats right! 25 / 35 What pathogen can survive normal cooking temperatures? Salmonella E. coli Shigella spp. Hepatitis A Wrong! Thats right! 26 / 35 What should NOT be offered by an operation that mainly serves a high-risk population? Unpasteurized milk or juice Produce treated with sulfites Bulk food products Self-service areas Wrong! Thats right! 27 / 35 How is an undercooked dish usually indicated on a menu? With an asterisk and footnote With the notice in parenthesis In a bold, colored font With an icon and in italics Wrong! Thats right! 28 / 35 What is the biggest risk to food that is ready to be served? Time-temperature abuse Contamination Cross-contact Pests Wrong! Thats right! 29 / 35 When using a three-compartment sink, what should be the contents of the first sink be? Hot water Detergent and water Sanitizer and water Clean water Wrong! Thats right! 30 / 35 When should hand sanitizers be used? Before handwashing During handwashing In place of handwashing After handwashing Wrong! Thats right! 31 / 35 According to ServSafe, what shouldn't be offered on children's menu? Food containing major allergens Food served undercooked Foods that pose a choking hazard Foods high in sugar and salt Wrong! Thats right! 32 / 35 What should never be poured into toilets or urinals? Potable water Mop water Hard water Ice water Wrong! Thats right! 33 / 35 What minimum internal cooking temperature is required for a casserole containing previously cooked TCS ingredients? 165°F for an instant 135°F and hold Any temperature 145°F for 15 seconds Wrong! Thats right! 34 / 35 What problem can result from leaving a running hose submerged in a mop bucket? Pipe corrosion Backsiphonage Poor cleaning and sanitizing Low water pressure Wrong! Thats right! 35 / 35 Which procedure should all staff receive training on? Cooling hot food quickly Thawing food safely Cleaning and sanitizing Calibrating thermometers Wrong! Thats right! LinkedIn Facebook Twitter New Questions Continue
