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Servsafe Manager Practice Test 8

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Servsafe Manager Practice Test 8

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Question 1 of 10

1. Question

A staff member is putting food in the refrigerator. Place each type of food on the correct shelf based on the storage order that follows the minimum internal cooking temperature of each food. (Drag each item of food to the correct shelf).

Sort elements

Ready-to-eat food
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry

Top Shelf

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Second-top Shelf

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Middle Shelf

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Lower-Middle Shelf

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Bottom Shelf

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Question 2 of 10

2. Question

To avoid cross-contamination, food should not be stored in which of the following areas? (Choose two.)

Designated storage areas
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Refrigerator trolleys
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Storage rooms
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Restrooms
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Under stairwells
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Question 3 of 10

3. Question

When discarding unsafe food, which of the following is often overlooked by the staff?

Food missing a plastic wrap inside the container
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Food missing a date mark
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Food that has barely exceeded time/temperature requirements
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Food that has fungal growth spots on the surface
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Question 4 of 10

4. Question

The prep area members are instructed NOT to use which methods to misrepresent the appearance of food? (Choose two.)

Garnishes
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Food additives and color additives
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Colored overwraps
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Parsley leaves
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Lemon wedges
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Question 5 of 10

5. Question

According to general preparation practices, in which situation should food be thrown out?

When handled by a staff member who has been restricted or excluded from the operation due to illness
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When handled by a staff member who is cleaning the tables
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When handled by a senior staff member during rush hours
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When the food is too hot to be eaten immediately
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Question 6 of 10

6. Question

Packaged food sold to customers for use at home, like salad dressing, must be labeled correctly. It should include the common name of the food, the quantity of the food, and:

The list of major and minor ingredients in descending order by weight
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The name of the staff member who packed the food
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The quality of the food
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The biological name of any meat ingredient in the packaged food
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Question 7 of 10

7. Question

A staff member received a potato salad container with a use-by date of August 7. Day 1 is the day when the commercial container is opened. What should be done to keep the opened food container for 7 days?

Hold the food at 50°F or lower
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Hold the food at 41°F or lower
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Hold the food at 43°F or higher
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Cook the food at 140°F or higher and refrigerate
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Question 8 of 10

8. Question

A kitchen staff member prepares shrimp and sausage Jambalaya on January 23. The shrimp has a use-by date of January 27. The sausage has a use-by date of January 29. The use-by date of the Jambalaya is January 29. What would be the discard-by date of the dish?

January 24
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January 23
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January 29
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January 27
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Question 9 of 10

9. Question

Which asset management and valuation method is used to rotate food using the oldest inventory first?

LIFO
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FIFO
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FIFI
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NAV
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Question 10 of 10

10. Question

Which statement is true for placing items in designated storage areas to prevent cross-contamination?

Store items near the walls and at least 2 inches off the floor
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Store items away from the walls and at least 6 inches off the floor
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Store items away from the walls and at least an inch off the floor
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Store items on the floor and near the walls to prevent accidental damage
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Next: Servsafe Manager Practice Test 9

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