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SERVSAFE MANAGER EXAM 2025 | ALL QUESTIONS
AND CORRECT ANSWERS | GRADED A+ | VERIFIED
ANSWERS | LATEST VERSION (BRAND NEW
VERSION)
What shoud labels on food going to customers for home have? ---------CORRECT ANSWER----------------- •common name or statement clearly identifying it •quantity of food •list of ingredients and sub ingredients in descending order by weight (necessary if contains 2 or more ingredients) •list of artifical colors and flavors and chemical preservatives •name and place of buisness of the manufacturer, packer, or distributer •source of each major food allergen in food (not required for customers' leftovers) How long can ready to eat foods be refrigerated? ---------CORRECT ANSWER-----------------It can be stored for only 7 days if it's held at 41oF (5oC) or lower with the count begining on the day the food was prepared or a commercial container was opened What are some systems for date marking? ---------CORRECT ANSWER----- ------------•write the day or date the food was prepped on label •write use-by date on label When combining foods, what will the combined product's use by date be? - --------CORRECT ANSWER-----------------The soonest expiration date of the the ingredients used
Temperature guidelines ---------CORRECT ANSWER-----------------•store TCS food at internal temp of 41oF (5oC) or lower or 135oF (57oC) or higher •store frozen foods at temp. that keep it frozen •have atleast one air temp measuring device that's accurate to +/- 3oF or +/-1.5oC in warmest parts of refrigerating units and coldest part of hot- holding units •don't overload coolers or freezers and don't open cooler too frequently •use open shelving (not lined with aluminum foil, sheet pans, or paper) •monitor food temp. regularly and randomly sample the temp of stored food to make sure cooler is working Why is rotating important? ---------CORRECT ANSWER----------------- •maintain quality and limit growth of pathogens •those with earliest expiration dates are used before items with later dates What is one way to use the first-in, first-out (FIFO) method? --------- CORRECT ANSWER-----------------1.Identify food's expiration date 2.Store items with the earliest expiration date in front of those with later dates 3.Once shelved, use items in front first 4.throw out food that passed expiration date Supplies guidelines ---------CORRECT ANSWER-----------------•store all items in designated storage areas •store away from walls and atleast 6 inches off the floor •store single-use items in original packaging
What good personal hygiene policies should we address? --------- CORRECT ANSWER-----------------Hand Practices: •Handwashing •Hand Care •Glove use •Preventing bare-hand contact with ready-to-eat food -------------------- Personal cleanliness
Clothing, hair restraints, and jewlery
maintain good health, cover wounds, and report illnesses Manager responsibilities for good personal hygiene ---------CORRECT ANSWER-----------------•creating personal hygiene policies •training food handlers on policies and retrain regularly •model correct behavior always •supervise food safety practices always •revise personal hygiene policies when law or science change What is the most important part of personal hygiene? ---------CORRECT ANSWER-----------------handwashing Where do you wash hands? ---------CORRECT ANSWER-----------------in a sink designated for handwashing NEVER in sinks designated for food prep, dishwashing, or utility services Steps for washing hands ---------CORRECT ANSWER-----------------1. Wet hands and arms in running water that is atleast 100oF
- Apply enough soap to build up a lather
- Scrub hands and arms vigorously for 10-15 seconds. Clean under fingernails and between fingers.
- Rinse hands and arm thoroughly in running warm water
- Use paper towel to turn off faucet
- Dry hands and arms with another paper towel or hand dryer
- Use paper towel to open door when leaving restroom When to wash hands ---------CORRECT ANSWER-----------------After doing following things: •using restroom •before and after handling raw meat, poultry, and seafood •sneezing, coughing, or using tissue •eating, drinking, smoking, chewing gum or tobacco •handling chemicals •taking out garbage •clearing tables or bussing dirty dishes •touching clothes or apron •handling money •leaving and returning to prep area/kitchen •handling service or aquatic animals •touching anything else that may contaminate hands What are hand antiseptics ---------CORRECT ANSWER-----------------liquids or gels that are used to lower the number of pathogens on skin (Only use after handwashing. NEVER use them as a replacement, and wait for it to dry before touching food or equipment) Handcare guidelines ---------CORRECT ANSWER-----------------•Fingernail length (keep them short and clean (trimmed and filed)) •False Fingernails (DO NOT wear false fingernails unless single-use gloves are worn) •Nail Polish (DO NOT wear nail polish) •Infected wounds or cuts ( Cover wounds on hand and wrist with impermeable cover and glove/ completely cover wounds on arm with
When it's ok to touch food with bare hands ---------CORRECT ANSWER----- ------------NEVER handle ready to eat food with bare hands and especially when you usually serve high-risk population (Exceptions are when food (not raw meat, seafood, or poultry) will be cooked to atleast 145 oF •When food (containing raw meat, seafood, or poultry) will be cooked to required minimal temperature Staff personal cleanliness ---------CORRECT ANSWER----------------- Pathogens can be found on hair and skin so food handlers must shower or bathe before work Work attire ---------CORRECT ANSWER-----------------Staff must not have dirty clothes and must follow dress code Work attire guidelines ---------CORRECT ANSWER-----------------•Hair Restraints (wear clean hat or other hair and facial hair restraints and DO NOT wear hair accessories or false eyelashes) •Clean Clothing (Wear clean clothing daily and store any dirty clothing in nonabsorbent containers or washable laundry bags) •Aprons (remove aprons when leaving prep areas and NEVER wipe hands on apron) •Jewelry (remove all jewelry) When is it bad to eat, drink, smoke, or chew gum or tobacco? --------- CORRECT ANSWER-----------------•when prepping or serving food •when working in prep areas •when working in areas used to clean utensils and equipment
Regulatory authorities ask for proof that sick staff report sick. How can that be shown? ---------CORRECT ANSWER-----------------•presenting signed statements in which staff agreed to report illness •providing documentation showing staff completed training •posting signs or providing pocket cards to remind staff to report their sicknesses If food handler has sore throat and fever ---------CORRECT ANSWER-------- ---------•Restrict worker from working around food •Exclude worker from operation if serving a high-risk population •worker can return when worker has written release from medical practitioner If worker has atleast one of these symptoms •vomiting •Diarreah •Jaundice ---------CORRECT ANSWER-----------------•Exclude worker from operation
Vomiting and Diarreah •Can't return unless has had no symptoms for 24 hrs and has written release from medical practitioner
Jaundice •must be reported to regulatory authority •has had for 7 days or less must be excluded •have written release from medical practitioner If Food handler has been diagnosed with an illness by any of these pathogens •Norovirus
What are situations where food is being temperature abused? --------- CORRECT ANSWER-----------------•cooked to the wrong internal temperature •Held at the wrong temperature •Cooled or reheated incorrectly •If food is held in temperature danger zone for four or more hours then throw it out Policies to avoid time-temperature abuse ---------CORRECT ANSWER------- ----------•Monitoring (learn which food items should be checked, how often, and by whom. Make sure food handlers know what to do, when to do it, and it's importance) •Tools ( Correct kinds of thermometers must be available. Food handlers should have their own thermometer. Use timers to see how long food is in the temperature danger zone.) •Time and Temperature Control (have procedures to limit time food spends in temperature danger zone) •Corrective actions (food handlers must know procedure for when time and temperature standards aren't met.) What are the 3 types of commonly used thermometers? ---------CORRECT ANSWER-----------------•Bimetallic stemmed thermometers •Thermocouples •Thermistors What temperatures do Bimetallic stemmed thermometers measure? --------- CORRECT ANSWER-----------------•0of-220oF (-18oC-104oC) •Useful for checking temperatures during the flow of food How do you check temperature with a Bimetallic Stemmed Thermometer? - --------CORRECT ANSWER-----------------•measures temp. through metal stem
•insert stem into food up to dimple (sensing area goes from tip of stem to dimple which is useful for large or thick food) What features does the Bimetallic Stemmed Thermometer need to have? -- -------CORRECT ANSWER-----------------•Calibration nut (adjusts temperature to make accurate) •Easy-to-read markings (clear markings reduce chance of misreading •Must be scaled in atleast two-degree increments •Dimple (mark that shows end of temperature-sensing area) How does Thermocouples and Thermistors work? ---------CORRECT ANSWER-----------------•measure through metal probe •digitally displayed •sensing area is on tip •don't have to insert into food •good for both thick and thin foods What are the different types of probes for thermocouples and thermistors? - --------CORRECT ANSWER-----------------•Immersion probes (checks temperature of liquids) •surface prob (check temperature of flat cooking equipment) •penetration probes (check internal temperature of food) •Air probes (check temperature inside coolers and ovens) What are infared thermometers? ---------CORRECT ANSWER----------------- •thermometer that measures temperature of food and equipment surfaces •don't need to touch surface •less chance for cross contamination and damage •can't meausure air temp. or internal temp.
•Accuracy ( temp. must be accurate) •Glass thermometers (only use when enclosed in shatterproof case) •Checking temp. (insert probe into thickest part (usually center) and different spot; before recording, wait for temp to steady; wait atleast 15 seconds before inserting into food) How can you bring only safe food into operation? ---------CORRECT ANSWER-----------------Purchase all food from approved, reputable suppliers and follow good receiving procedures Accepting deliveries guidelines ---------CORRECT ANSWER----------------- •approved, reputable supplier •supplier has been inspected and can show inspection report (most recent) •meet all applicable local, state, and federal laws •applies to all suppliers •develop relationship with supplier and get to know food safety practices •Deliveries (schedule deliveries at a time when staff has enough time to do inspections) What should the suppliers' inspection reports review? ---------CORRECT ANSWER-----------------•receiving and storage •processing •shipping •cleaning and sanitizing •personal hygiene •staff training •recall program •HACCP program or other food safety systems
How can inspection process be smooth and safe? ---------CORRECT ANSWER-----------------•specific staff responsible •train food handlers to follow food safety guidelines •provide staff with needed tools (purchase orders, thermometers, and scales) •trained staff are able to recieve and inspect food promptly (visually inspect delivery trucks for contamination, and food for correct temp) •quickly store food after inspection foodborne illness ---------CORRECT ANSWER-----------------a disease transmitted to people by food An illness is considered an outbreak when... ---------CORRECT ANSWER--- --------------• atleast 2 people have the same symptoms after eating the same food
- an investigation is conducted by state and local regulatory authorities
- outbreak is confirmed by a labratory analysis how many people get sick from unsafe foods a year ---------CORRECT ANSWER-----------------millions What is the first challenge operations have when it comes to food safety and why? ---------CORRECT ANSWER-----------------• Time (pressure to work quicky can make it hard to take the time to follow food safety practices) What is the second challenge operations have when it comes to food safety and why? ---------CORRECT ANSWER-----------------Language and Culture
What is the cost of foodborne illnesses? ---------CORRECT ANSWER-------- ---------One outbreak can cost an operation thousands of dollars, and it can result in closure. What are the costs of foodborne illnesses to an operation? --------- CORRECT ANSWER-----------------•loss of customers and sales •loss of reputation •negative media exposure •lowered staff morale •lawsuits and legal fees •staff missing work •increased insurance premiums •staff retraining What are the cost of foodborne illnesses to the victim? ---------CORRECT ANSWER-----------------•lost work •medical costs and long-term disablity •death What is unsafe food usually the result of? ---------CORRECT ANSWER------ -----------contamination (the presence of harmful substances in food) what is a way to prevent foodborne illnesses? ---------CORRECT ANSWER- ----------------recognize the contaminants that can make food unsafe (pathogens, chemicals, physical objects, and certain unsafe practices in your operation) How many categories are contaminants divided into? ---------CORRECT ANSWER----------------- 3
What is the first category of contaminants ---------CORRECT ANSWER------ -----------Biological (Pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi, and bacteria. Some plants, mushrooms, and seafood that carry harmful toxins (poisons) are also included im this group.) This category is responsible for most foodborne illnesses. What is the second category of contaminants? ---------CORRECT ANSWER-----------------Chemical (Foodservice chemicals can contaminate food if they are used incorrectly. Chemical contaminates may include cleaners, sanitizers, and polishes.) What is the third category of contaminants? ---------CORRECT ANSWER--- --------------Physical (Foreign objects such as metal shavings, staples, and bandages can get into the food. So can glass, dirt, and even bag ties. Naturally occuring objects, such as fish bones in fillets, are another example.) What are the five most commom food-handling mistakes, or risk factors, that can cause a foodborne illness? ---------CORRECT ANSWER-------------- ---•Purchasing food from unsafe sources •Failing to cook food correctly •Holding food at incorrect temperatures •Using contaminated equipment •Practicing poor personal hygiene What is the first of the four main factors that 4 of the 5 risk factors or mistakes are related to? ---------CORRECT ANSWER-----------------Time- temperature abuse (Food has been time-temperature abused when it has stayed too long at temperatures that are good for the growth of pathogens
•equipment and utensils are not washed, rinsed, and sanitized between uses •Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized •Wiping cloths are not stored in a sanitizer solution between uses •Sanitizing solutions are not at the required level to sanitize objects What is TCS food? ---------CORRECT ANSWER-----------------food requiring time and temperature control to limit growth of pathogens What foods are categorized as TCS food? ---------CORRECT ANSWER----- ------------•milk and dairy products •shell eggs (except those treated to eliminate nontyphoidal Salmonella) •Meat: beaf, pork, and lamb •poultry •fish •shellfish and crustaceans •baked potatoes •heat-treated plant food, such as cooked rice, beans, and vegetables •tofu or other soy protein •synthetic ingredients, such as textured soy protein in meat alternatives •sprouts and sprout seeds •sliced melons •cut tomatoes •cut leafy greans •untreated garlic-and-oil mixtures What food also needs careful handling to prevent contamination? --------- CORRECT ANSWER-----------------Ready-to-eat food (food that can be eaten without further preparation, washing, or cooking. Including cooked food, washed fruit/ vegetables (whole and cut), deli meat, bakery items, sugar, spices, and seasonings.
What is the first group of people that have a high risk of getting a foodborne illness? --------- CORRECT ANSWER-----------------Elderly people (People's immune systems weaken with age.) What is the second group of people that have a high risk of getting a foodborne illness? ---------CORRECT ANSWER-----------------Preschool-age children (Very young children have not built up strong immune systems) What is the third group of people that have a high risk of getting a foodborne illness? ---------CORRECT ANSWER-----------------People with compromised immune systems (•People with cancer or on chemotherapy) •People with HIV/AIDS •Transplant recipients •People taking certain medications Training and Monitoring ---------CORRECT ANSWER-----------------Staff should be trained when they are first hired and on an ongoing basis. Your entire staff needs general food safety knowledge and knowledge on specific tasks performed on the job. Staff need to be retrained in food safety regularly, and document when a food handler completes this training. Once staff are trained, monitor them. Government agencies helping ---------CORRECT ANSWER----------------- The Food and Drug Administration (FDA) and the U.S Department of Agriculture (USDA) inspect food and perform other critical duties. State and local regulatory authorities create regulations and inspect operations. Agencies such as the Centers for Disease Control and Prevention (CDC) and the US Public Health Service (PHS) help as well.
