ServSafe Manager Exam
Authored by Stefani Lindstrom
Science
11th Grade
NGSS covered
Used 306+ times
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40 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which group of individuals has a higher risk of foodborne illness?
Teenagers
Elderly people
Women
Vegetarians
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is a TCS food?
Saltines
Bananas
Baked potato
Coffee
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What task requires food handlers to wash their hands before and after doing it?
Taking out garbage
Touching clothing or aprons
Handling raw meat, poultry, or seafood
Using chemicals that might affect food safety
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
TCS food reheated for hot-holding must reach what temperature?
135° (57°C) for 15 seconds
145° (63°C) for 15 seconds
155° (68°C) for 15 seconds
165° (74°C) for 15 seconds
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Food held at 41°F (5°C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
2
4
6
8
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which food may be re-served to customers?
Unused, uncovered condiments
Uneaten bread
Unopened pre-packaged food
Unused whole fruit garnish
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of setting critical limits in a HACCP plan?
To identify potential hazards
To identify where hazards can be eliminated
To reduce hazards to safe levels
To determine if the HACCP plan is working
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