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Servsafe Manager Practice Test 9

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Practice Test 9

Servsafe Manager Practice Test 9

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Question 1 of 10

1. Question

Which of the following statements shows the correct way to wash produce?

Use water that is a bit colder than the internal temperature of the produce
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Use water that is a bit warmer than the internal temperature of the produce
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Use vinegar mixed with cold water to wash the produce
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Use vinegar mixed with boiling water to wash the produce
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Question 2 of 10

2. Question

What type of eggs or egg products are used when prepping dishes that need little or no cooking?

Pooled eggs
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Raw shell eggs
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Pasteurized shell eggs
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Un-pasteurized shell eggs
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Question 3 of 10

3. Question

Which of the following statements is true for leftover TCS food?

Only use leftover TCS food if it was cooked, held, cooled, and stored for no more than four days.
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Only use leftover TCS food if cooked, held, cooled, and stored for seven days.
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Only use leftover TCS food if cooked, held, and heated correctly.
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Never use leftover TCS food if cooked and stored for two days.
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Question 4 of 10

4. Question

The manager wants to package fresh fruit juice in-house. What should be done to store fresh fruit juice for later sale?

Store the juice in a cooler
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Store the juice according to an approved HACCP plan
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Store the juice in a chiller
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Store the juice in large open containers
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Question 5 of 10

5. Question

A food operation requires a variance in which of the following situations?

Barbecuing fish or poultry in the open air
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Adding preservatives to freshly cooked food
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Smoking food to preserve it but not to enhance flavor
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Mixing vegetables and fruit juices
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Question 6 of 10

6. Question

What is the minimum internal cooking temperature for ratites, including ostrich or emu?

165˚F for 15 seconds
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190°F for 30 seconds
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145˚F for 15 seconds
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155˚F for 15 seconds
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Question 7 of 10

7. Question

Which foundation procedure of the food safety management system focuses on designing and maintaining equipment to save time and effort in prepping food dishes?

Standard operating procedures (SOPs)
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Quality Control and Assurance Program (QCAP)
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Facility Design and Equipment Maintenance Program (FDEMP)
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Food Safety Training Program (FSTP)
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Question 8 of 10

8. Question

Verifying that policies, procedures, and corrective actions are followed as part of the active managerial control is known as _____________.

Re-evaluation
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Management oversight
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Corrective action
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Controlling hands
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Question 9 of 10

9. Question

Which of the seven HACCP principles help establish ways to control hazards?

Principles 3 to 5
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Principles 1 to 2
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Principles 8 to 9
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Principles 6 to 7
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Question 10 of 10

10. Question

An effective crisis management program needs a written plan focusing on which three phases?

Critical control points, limits, and monitoring procedures
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Preparation, response, and recovery
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Record-keeping, corrective actions list, and documentation
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Critical control points, corrective actions list, and documentation
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