ServSafe 2022 Exam practice questions COMPLETE SOLUTION A shipment of unbroken shell eggs should be rejected when the - eggs are soiled The third compartment of a 3-compartment sink should contain - sanitizing solution When transporting food, food holding compartments must be - cleaned thoroughly and regularly Which item is a food handler permitted to wear on hands and arm? - Plain metal band ring What should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for hig...

ServSafe Food Safety Manager Exam: 7th Edition 3 major contaminants - biological, chemical, and physical 5 most common food handling mistakes - purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene 70 degrees to 125 degrees - *pathogens grown rapidly in this range Actions that can contaminate food - Scratching the scalp Running fingers through the hair Wiping or touching...

Which food item has been associated with Salmonella Typhi? - Answer Beverages What symptom requires a food handler to be excluded from the operation? - Answer Jaundice Which is an example of physical contamination? A. Sneezing on food. B. Touching dirty food-contact surfaces C. Bones in fish. D. Cooking tomato sauce in a copper pan. - Answer C. Bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? - Answer Correct Handwashing What condi...

1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness - Answer C. When two or more people report the same illness from eating the same food 1.2 Which is a ready to eat food? A. Uncooked rice B. Raw deboned c...

ServSafe Manager Practice Exam 2021 A case of #10 cans of tomato sauce on a delivery has 4 of 6 cans severely dented, but not punctured or leaking. What should be done with the items? - Return the damaged cans to the delivery driver and request a credit slip for the unusable items. A chef wants to put a seared tuna dish on the menu. How can she best ensure a safe product for service? - Order the tuna from an approved and reputable supplier. A cold storage unit must have a reliable thermome...

ServSafe Manager Exam Practice Questions A catering employee removed a 135°F (57°C) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out? A 12:00 p.m. B 2:00 p.m. C 3:00 p.m. D 4:00p.m. - C 3:00 p.m. A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)? A 2 hours B 3 hours C 4 hours D 5 hours - D 5 hours A food handler has just...

ServSafe Alcohol Exam 2022 Test With Verified Answers Graded A+ T/F You may be charged with a crime simply for serving a guest who appears to be intoxicated. -answerTrue T/F It is illegal to serve alcohol to a pregnant woman. -answerFalse T/F Dram shop laws protect the server from being sued in the event that an intoxicated guest injures another individual. -answerFalse T/F The state liquor authority can suspend an establishment's liquor license for allowing a minor to enter the establi...

7th Edition SERVSAFE Exam Define foodborne illness. - a disease transmitted to people by food When is a foodborne illness considered an outbreak? - when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - guests and operations After a foodborne illness, what may an operation experience? - nega...

5 mistakes that are common risk factors for FBI: 1. Contaminated equipment 2. Incorrect holding temperature 3. Poor personal hygiene 4. Improper cooking ... - Answer 5. Purchasing from unsafe sources. 4 main factors for risk of FBI - Answer Time-temp abuse Cross contamination Poor personal hygiene Poor cleaning & sanitizing Raw chicken is left out at room temp on prep table. What is the risk that could cause a FBI? - Answer Time-temp abuse A waiter cleans a table with a cloth he...