ServSafe Manager Practice Test #3

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20 Questions Without Explanations

 

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Question 1
A pathogen is considered what type of contaminant?
A
Physical
B
Biological
C
Chemical
D
All of these
Question 2
What is a "TCS food"?
A
A food that was purchased from an unapproved source.
B
Food that requires time and temperature control for safety.
C
Unsafe food for people with multiple food allergies.
D
Food that requires its associated risks to be explained to the customer. Such as a rare or "blue" cooked steak.
Question 3
Which government authority is responsible for writing the codes that regulate food service operations?
A
The Centers for Disease Control and Prevention (CDC).
B
The United States Department of Agriculture (USDA).
C
State and local health departments.
D
The Food and Drug Administration (FDA).
Question 4
E. coli is usually contracted from which food?
A
All of these
B
Ground beef
C
Poultry
D
Shellfish
Question 5
These conditions are necessary for the growth of bacteria: food, acidity, temperature, time, oxygen, and moisture. What term is often used for these conditions?
A
FAT TOM
B
Ready to eat foods
C
TCS Foods
D
Cross-contamination
Question 6
Which of the following is NOT considered to be one of "The Big Eight" allergens?
A
Onions
B
Eggs
C
Lobster
D
Soy
Question 7
Which type of jewelry are you allowed to wear during food preparation?
A
A medical bracelet
B
A watch
C
A plain band ring
D
None of these
Question 8
In which temperature range do pathogens grow the most rapidly?
A
125°F - 140°F
B
70°F - 125°F
C
40°F - 70°F
D
140°F - 155°F
Question 9
What is the easiest and safest way to calibrate a thermometer?
A
Making sure that all thermometers are showing the exact same temperature.
B
Properly cleaning and sanitizing the thermometer after each use.
C
Adjusting the thermometer so that ice-water shows a temperature of 32°F.
D
Frequently replacing old or worn thermometers with new ones.
Question 10
A commercially processed TCS food item is delivered to your establishment with a use-by date that is less than 7 days from the day of delivery. What should you do?
A
Clearly mark the package with the use-by date
B
Override the "FIFO" method and use this food item first
C
Reject that item
D
This food item should only be stored in the freezer
Question 11
Foods should be stored so that those requiring a higher internal cooking temperature are on the lower shelves. This is to prevent cross-contamination if foods on the top shelf drip or leak onto the foods stored below it. From top to bottom, which is a correct storage arrangement?
A
(1)Ground meats (2)Whole and ground poultry (3)Ready-to-eat food (4)Seafood (5)Whole cuts of beef or pork
B
(1)Whole cuts of beef or pork (2)Ground meats (3)Whole and ground poultry (4)Ready-to-eat food (5)Seafood
C
(1)Seafood (2)Whole cuts of beef or pork (3)Ground meats (4)Whole and ground poultry (5)Ready-to-eat food
D
(1)Ready-to-eat food (2)Seafood (3)Whole cuts of beef or pork (4)Ground meats (5)Whole and ground poultry
Question 12
What type of establishment should not serve raw seed sprouts?
A
A sushi restaurant
B
A senior living home
C
A buffet-style restaurant
D
Any establishment without a designated salad bar
Question 13
When cooking a T-bone steak, where should you insert a penetration probe thermometer to check it's temperature?
A
Between the meat and the bone
B
In the thickest part of the meat
C
In the top of the meat
D
In the side of the meat
Question 14
What is the minimum internal temperature that raw roasts (pork, beef, veal, and lamb) should be cooked to for at least 4 minutes before serving?
A
135°F
B
145°F
C
165°F
D
155°F
Question 15
You are reheating a TCS food from the cooler for immediate service to a guest. Assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that the food must be heated to before serving?
A
You can safely serve it at any temperature
B
At least 135°F
C
At least 165°F
D
At least 155°F
Question 16
If you will be holding a HOT food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be served or thrown out?
A
4 hours
B
2 hours
C
8 hours
D
6 hours
Question 17
"Coving" is recommended for foodservice establishments. What is it?
A
A curved and sealed edge between the floor and wall, intended to make cleaning easier and more effective
B
A method used to periodically check the temperature of a commercial oven
C
A backflow prevention device. It is used to prevent cross-connection in plumbing fixtures.
D
Signage instructing employees to wash hands before returning to work
Question 18
What is a "backflow prevention device" intended for?
A
Preventing cross-connection
B
Adjusting the water pressure in a dishwasher
C
A plumbing system that creates three separate drains for a three-compartment sink.
D
To ensure the proper concentration of sanitizing and cleaning agents
Question 19
What is a commonly used chemical sanitizer?
A
All of these
B
Quats
C
Chlorine
D
Iodine
Question 20
How often should a soft-serve yogurt machine be cleaned and sanitized?
A
After every shift
B
Once a day
C
Weekly
D
Before refilling ingredients
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