ServSafe Manager Practice Test 4

Where should chemicals be stored in a food service operation?

• On the prep line

• On top of the refrigerators and freezers

• In a closet or shelving area away from food preparation areas

• In the dish pit

What is an acceptable container for an employee beverage?

• A plain coffee mug from the beverage station

• Any beverage in an aluminum can

• A reusable water bottle with a pop-up straw

• A disposable coffee cup with a sip-top lid

An employee is coughing and complaining of experiencing vomiting and diarrhea. How should the situation be handled?

• Send the employee home immediately, and require a note from their doctor before they return to work

• Have the employee wash dishes instead of prepping food

• Have the employee complete cleaning tasks until they feel better

• Have the employee wear gloves and a mask at all times while working

Which food item can be re-served?

• An untouched plate of pasta returned by a guest

• A basket of bread not eaten by guests

• Sealed packets of oyster crackers

• Unused portion cups of mayonnaise

Which action should be taken to prepare for a flood?

• Keep a supply of sand bags or other water barriers on hand

• Close the facility until the event is over

• Keep an emergency supply of bottled water on hand

• Contact emergency services to find out what to do

To keep pests away from food and supplies, how many inches off the floor must items be stored?

• 4 inches

• 6 inches

• 12 inches

• 15 inches

You have discovered signs of a cockroach infestation in your dry storage area. What should your first step be to address the problem?

• Try treating the infestation yourself with pesticides or traps

• Designate specific staff members to deal with the infestation using pesticides or traps

• Call a licensed Pest Control Operator to inspect the building and develop an approach

• Close the facility until the problem is addressed

What is the sanitizer concentration range for iodine sanitizers?

• 5-10 ppm

• 15-25.5 ppm

• 12-20 ppm

• 12.5-25 ppm

What is the best way to ensure that all cleaning tasks are being identified and preformed regularly?

• Verbally instruct staff daily on the tasks that need to be completed

• Create a sign-up sheet for cleaning tasks and leave it to the staff to designat

• Create a master cleaning schedule, and follow it

• Hold a staff meeting to assign specific cleaning duties to each employee