Our final ServSafe Manager practice test includes 15 more multiple choice questions. After learning this material you will be ready to earn your ServSafe food protection manager certification.
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Question 1 of 15
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
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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 15
2. Question
To avoid cross-contamination, food should not be stored in which of the following areas? (Choose two.)
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Question 3 of 15
3. Question
When discarding unsafe food, which of the following is often overlooked by the staff?
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Question 4 of 15
4. Question
The prep area members are instructed NOT to use which methods to misrepresent the appearance of food? (Choose two.)
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Question 5 of 15
5. Question
According to general preparation practices, in which situation should food be thrown out?
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Question 6 of 15
6. Question
Which of the following statements shows the correct way to wash produce?
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Question 7 of 15
7. Question
What type of eggs or egg products are used when prepping dishes that need little or no cooking?
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Question 8 of 15
8. Question
Which of the following statements is true for leftover TCS food?
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Question 9 of 15
9. Question
The manager wants to package fresh fruit juice in-house. What should be done to store fresh fruit juice for later sale?
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Question 10 of 15
10. Question
A food operation requires a variance in which of the following situations?
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Question 11 of 15
11. Question
What is the minimum internal cooking temperature for ratites, including ostrich or emu?
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Question 12 of 15
12. 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?
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Question 13 of 15
13. Question
Verifying that policies, procedures, and corrective actions are followed as part of the active managerial control is known as _____________.
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Question 14 of 15
14. Question
Which of the seven HACCP principles help establish ways to control hazards?
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Question 15 of 15
15. Question
An effective crisis management program needs a written plan focusing on which three phases?
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