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Servsafe Manager Practice Test 7

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Servsafe Manager Practice Test 7

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Question 1 of 10

1. Question

How can a staff member calibrate a thermometer to get a correct reading when checking food temperatures? (Choose two.)

Calibrate after it has been bumped or dropped
Correct Incorrect Correct answer

Calibrate right after dipping the tip in an alcoholic solution
Correct Incorrect Correct answer

Probe the thermometer in the thinnest part of the food and calibrate the temperature accordingly
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No need to calibrate thermometers since they are auto-calibrated
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Calibrate after they have been exposed to extreme temperature changes
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Question 2 of 10

2. Question

What should food-inspecting staff do after receiving and inspecting canned tomatoes from a reputed supplier?

Open one of the cans and check for fungal spots or any visible contamination
Correct Incorrect Correct answer

Tear the cardboard boxes to check for mouse droppings in the boxes
Correct Incorrect Correct answer

Store the canned tomatoes near the prep area so food handlers can use them promptly
Correct Incorrect Correct answer

Store the canned tomatoes promptly in a dry and secure storage area
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Question 3 of 10

3. Question

What criteria for accepting food deliveries should the staff members follow to ensure food safety? (Choose two.)

Use gloves when handling the cartons or boxes of food
Correct Incorrect Correct answer

Put received food in cold storage
Correct Incorrect Correct answer

Relegate the handling and storing tasks to junior staff
Correct Incorrect Correct answer

Place food in the correct storage location to maintain the required temperature
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Ensure protection from contamination in storage
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Question 4 of 10

4. Question

What is the correct way to check the temperature of vacuum-packed or sous vide food during the receiving and inspection process?

Insert the thermometer stem into the thickest part of the package
Correct Incorrect Correct answer

Puncture the package and insert the cleaned thermometer stem in the middle
Correct Incorrect Correct answer

Insert the thermometer stem or probe between two packages
Correct Incorrect Correct answer

Use an infrared thermometer to scan and read an accurate temperature of the package
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Question 5 of 10

5. Question

At what temperature should a staff member receive a shucked shellfish delivery to avoid cross-contamination?

Receive at 65°F and cool it to 61°F or lower within four hours
Correct Incorrect Correct answer

Receive at 45°F and cool it to 41°F or lower within four hours
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Receive at 75°F and cool it to 71°F or lower within four hours
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Receive at 75°F and cool it to 71°F or lower within 20 minutes
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Question 6 of 10

6. Question

A staff member was inspecting a frozen food delivery. She noticed water strains at the bottom of the packaging. Upon inspecting other packages, she saw the same water strains. She rejected the delivery by writing a note to the supplier. What was the reason for rejecting the delivery?

Water strains at the bottom of the package were evidence of thawing and refreezing.
Correct Incorrect Correct answer

Water strains were evidence of frozen food gone bad.
Correct Incorrect Correct answer

The water strains had some redness, showing that the food was repackaged.
Correct Incorrect Correct answer

The water strains had bluish coloring, showing that the food had never been thawed.
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Question 7 of 10

7. Question

A staff member was inspecting cartons of canned tuna. A few cans had some signs of rust at the bottom. The staff member removed the rusted cans and signed a rejection note for those rusted cans. He accepted the entire delivery without looking into the other cartons. What was the biggest mistake he committed?

He rejected the rusting cans with minor signs.
Correct Incorrect Correct answer

He accepted the entire carton that had those rusting cans.
Correct Incorrect Correct answer

He accepted the entire delivery without looking into the other cartons.
Correct Incorrect Correct answer

He accepted the entire delivery along with those rusting cans.
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Question 8 of 10

8. Question

What kind of fish requires documentation showing that it was correctly frozen before being received?

Aquarium fish
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Sea Bass
Correct Incorrect Correct answer

Fish that will be eaten raw or partially cooked
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Fish that will be cooked at high temperatures
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Question 9 of 10

9. Question

A manager can reject a meat, fish, or poultry delivery if the meat texture has _______________.

Soft flesh that leaves an imprint when pressed lightly
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Hard flesh that does not leave an imprint when pressed lightly
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A frozen package with no ice crystals visible
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Hard flesh that leaves an imprint when pressed harder
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Question 10 of 10

10. Question

True or False: It is not necessary to label food if it is not mistaken for another item.

True
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False
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Next: Servsafe Manager Practice Test 8

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