WorksheetsServSafe Manager Practice Test
Total questions: 20
Worksheet time: 40mins
What internal temp should whole poultry be cooked to?
145F
160F
165F
170F
a foodborne illness outbreak is when
one person gets sick after eating contaminated food.
two or more people get the same illness after eating the same food.
a single case of food poisoning is reported.
food is contaminated during the cooking process.
WHICH IS A AN UNSAFE SERVING PRACTICE?
Serving food at incorrect temperatures
Using clean utensils for serving
Washing hands before handling food
Storing food in airtight containers
includes cleaners, sanitizers, polishers, machine lubricants, and toxic metals
chemical hazards
biological hazards
physical hazards
ergonomic hazards
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?
4 hours
6 hours
8 hours
10 hours
What is sanitizing?
Reducing pathogens to safe levels
Completely eliminating all microorganisms
Increasing the number of pathogens
Using chemicals to enhance flavor
When should hand antiseptics be used?
Before eating
After washing hands
Before using the restroom
After handling food
WHICH PART OF THE PLATE IS OKSY TO TOUCH WHEN SERVING CUSTOMERS?
The rim of the plate
The bottom of the plate
The center of the plate
The edge of the plate
What should foodhandlers do after prepping food and before using the restroom?
Take off their aprons
Wash their hands
Put on gloves
Clean the prep area
What internal temp should ground poultry be cooked to?
150F
160F
165F
170F
TO KEEP VENDED FOOD SAFELY, YOU SHOULD
dispense potentially hazardous food in its original container.
store food at room temperature for easy access.
mix different types of food in one container.
keep food exposed to air for freshness.
AT WHAT MINIMUM INTERNAL TEMPERATURE SHOULD HOT TCS FOOD BE HELD?
130⁰ F (54⁰C) or higher.
135⁰ F (57⁰C) or higher.
140⁰ F (60⁰C) or higher.
145⁰ F (63⁰C) or higher.
What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?
Infrared thermometer
Time-temperature indicator
Maximum registering thermometer
Thermocouple with immersion probe
HACCP stands for
Hazard Analysis Critical Control Point
Health Assessment and Control of Chemical Processes
Hazardous Analysis of Critical Control Points
Health and Safety Compliance Program
ICE SHOULD BE HANDLED USING
a scoop.
a shovel.
bare hands.
a bucket.
What does an operation need if they want to smoke food as a way of preserving it?
Variance from the local regulatory authority
A special smoking device
A food safety certification
Approval from the local health department
True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.
True
False
Sometimes
Not applicable
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Biological toxins
Food allergies
Bacterial infection
Chemical contamination
A PAN OF LASAGNA AT 165°F (74° C) WAS PACKED IN A HEATED CABINET FOR OFF-SITE DELIVERY. WHAT IS THE MINIMUM INFORMATION THAT SHOULD BE ON THE PAN LABEL?
Use-by date and time and reheating and service instructions
Ingredients list and nutritional information
Cooking temperature and serving size
Allergen information and storage instructions
What's the best way for a waiter NOT to handle food allergies?
A) Ask the customer about their allergies and suggest safe options
B) Ignore customer allergy and have him/her order what you want to serve
C) Provide a detailed menu with allergen information
D) Recommend dishes that are known to be allergy-friendly
