ServSafe

ServSafe Manager Exam 5

What is the first step in developing a HACCP plan?

Establish monitoring procedures

Determine critical control points

Identify corrective actions

Conduct a hazard analysis

Correct! Wrong!

Bulk unpackaged food in self-service areas must be labeled when...

the food is prepared at another unit of the same chain.

the food is prepared on the premises.

the food supports pathogen growth.

the manufacturer claims the food is healthy.

Correct! Wrong!

Which responsibility is included in the Food and Drug Administration’s role?

Regulating food transported across state lines

Approving HACCP plan

Issuing licenses and permits

Inspecting meat, poultry, and eggs

Correct! Wrong!

What scenario can lead to pest infestation?

Rotating products using the FIFO method

Storing recyclables in paper bags

Cleaning up spills around garbage containers

Installing air curtains above doors

Correct! Wrong!

What rule for serving bread should food handlers practice?

Reheat uneaten bread before serving to other customers

Clean and sanitize bread baskets between each customer

Recycle unused, uncovered butter for use in other food items

Do not re-serve uneaten bread

Correct! Wrong!

Where should groundfish be stored in a cooler?

Below pork roasts

Above ready-to-eat food

Above shellfish

Below ground poultry

Correct! Wrong!

Which process requires a variance from the regulatory authority?

Sprouting seeds or beans

Serving wild game

Serving imported cheese

Smoking food to enhance flavor

Correct! Wrong!

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

Wipe off the utensils and reuse

Leave the utensils for the next guest

Wrap the utensils with a clean napkin

Clean and sanitize the utensils

Correct! Wrong!

How should chemicals be stored?

In food-storage areas

Away from prep areas

Above food

With kitchenware

Correct! Wrong!

What is the most likely cause of wheezing and hives?

Norovirus

Hepatitis A

Food allergies

Shigella spp.

Correct! Wrong!

What information must be included on the label of food packaged on-site for retail sale?

List of ingredients

Serving size

Storage guidelines

Pack date

Correct! Wrong!

What temperature should the water be for manual dishwashing?

Must be at least 110 ̊F (43 ̊C)

Must be at least 70 ̊F (21 ̊C)

Must be at least 100 ̊F (37 ̊C)

Must be at least 90 ̊F (32 ̊)

Correct! Wrong!

What is a basic characteristic of a virus?

Commonly found in cattle intestines

Requires a living host to grow

Grows in food

Destroyed by cooking

Correct! Wrong!

What temperature must stuffed lobster be cooked to?

165 °F (74 °C) for 15 seconds

145 °F (63 °C) for 4 minutes

135 °F (57 °C) for 4 minutes

155 °F (68 °C) for 15 seconds

Correct! Wrong!

What should foodservice operators do to prevent the spread of hepatitis A?

Exclude staff with jaundice from the operation

Purchase mushrooms from approved, reputable suppliers

Cook food to minimum internal temperatures

Freeze fish for 36 hours before serving

Correct! Wrong!

What temperatures do infrared thermometers measure?

Air

Oven

Surface

Internal food

Correct! Wrong!

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ServSafe Manager Exam 5

What is the first step in developing a HACCP plan?

Bulk unpackaged food in self-service areas must be labeled when...

Which responsibility is included in the Food and Drug Administration’s role?

What scenario can lead to pest infestation?

What rule for serving bread should food handlers practice?

Where should groundfish be stored in a cooler?

Which process requires a variance from the regulatory authority?

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

How should chemicals be stored?

What is the most likely cause of wheezing and hives?

What information must be included on the label of food packaged on-site for retail sale?

What temperature should the water be for manual dishwashing?

What is a basic characteristic of a virus?

What temperature must stuffed lobster be cooked to?

What should foodservice operators do to prevent the spread of hepatitis A?

What temperatures do infrared thermometers measure?

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