ServSafe Management Test #1

Question 1

One of a manager's FDA-recommended food safety responsibilities is to:

Accepted Answer

Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored

Answer

Inspecting the quality of food items prepared off-premises for serving in the facility

Answer

Making and approving staff schedules

Answer

Providing maintenance for the facility

Question 2

What should you do if food shipments don't arrive at the proper temperature?

Accepted Answer

Reject the delivery

Answer

Accept the delivery, but notify your supervisor

Answer

Bring the food items to the correct temperature within 2 hours

Answer

File a complaint with your regulatory authority

Question 3

What steps may a food handler take to minimize or eliminate the danger of food contamination?

Accepted Answer

Washing their hands after using the restroom

Answer

Storing cleaning products in easy-to-reach locations in the kitchen

Answer

Rinsing knives and cutting boards with hot water when moving between prep items

Answer

Taking medication after visiting a sick friend

Question 4

What constitutes a "outbreak" of a foodborne illness?

Accepted Answer

When at least two people experience the same symptoms after eating the same food

Answer

When foodborne illness is linked to mulitple foodservice establishment

Answer

When a person must be hospitalized due to foodborne illness

Answer

When more than one variety of pathogens is discovered in the same food product

Question 5

Which of the following symptoms is most often linked to food poisoning?

Accepted Answer

Diarrhea

Answer

A rash or hives

Answer

Dizziness or vertigo

Answer

Congestion

Question 6

Which of the following is NOT a safe method of thawing frozen meat?

Accepted Answer

Under hot running water

Answer

In a microwave

Answer

In a walk-in cooler

Answer

Cooking it while still frozen

Question 7

What or who is most responsible for instilling safe food handling habits in new employees?

Accepted Answer

The Certified Food Manager

Answer

The General Manager

Answer

The Owner

Answer

Staff should already have this knowledge before being hired

Question 8

Which of the following is a physical contaminant?

Accepted Answer

Bones in chill

Answer

Mold on cheese

Answer

Pathogens on unwashed hands

Answer

Raw chicken juice on a cutting board

Question 9

What is the FIFO (first-in, first-out) method?

Accepted Answer

Storing food items so that the oldest is used first

Answer

Marking packaged food items with a used-by date

Answer

Washing hands before and after each task

Answer

Rotating food pans on a buffet line so that the food remains fresh

Question 10

In a three-compartment sink, utensils should be washed and sanitized before being dried with a fresh towel.

Accepted Answer

Wash, rinse, sanitize

Answer

Sanitize, rinse, wash

Answer

Wash, sanitize, rinse

Answer

None of the above