servsafe food manager practice test no 1 2022-2023

ServSafe food Manager Practice Test 2022-2023

2022–2023 ServSafe food Manager Practice Test (15 Questions, Part 1) (The ServSafe food Manager Practice Test 1). For your forthcoming ServSafe examinations florida, the questions are a great way to prepare. When you have done answering all of the questions, you will be given an answer with a detailed justification (explain) for each incorrect response.

Q1. A consumer begins to experience shortness of breath, rashes, and swollen lips after taking a piece of their food. Which kind of sickness are these symptoms of?

A) an E. coli-like foodborne disease

B) severe flu or cold

C) They are most likely choking, not sick.

D) an allergy response. The severity, timing, and spectrum of allergic responses can vary, and in rare circumstances, they can be fatal without prompt medical attention. In the case that a consumer has an allergic response, they should call emergency services.

Q2.How long should fish farm records be kept, both for frozen fish and fresh fish?

A) 60 days after the fish sale

B) 90 days after the fish sale

C) 50 days after the fish sale

D) 10 days after the fish sale This range is regarded as abusive in terms of time and temperature for food storage. This is the range in which infections can develop and proliferate. Pathogens have more time to develop the longer food is kept in this range. Food kept in this range for longer than four hours needs to be thrown out.

ServSafe food Manager Practice Test 2022-2023

Q3.How long should you scrub your hands and arms when washing your hands?

A) 10-15 seconds

B) 05-10 seconds

C) 50-60 seconds

D) 30-40 seconds

The most crucial aspect of personal hygiene is handwashing. Hands should be cleaned for 10 to 15 seconds when washing them. Only use approved handwashing sinks to clean your hands.

Q4. What kind of bandage is appropriate for a hand cut that is infected?

A) A plastic Band-Aid

B) Gauze over a finger cot

C) Single-use glove over a plastic Band-Aid

D) A one-time use glove

To stop pathogens from getting onto surfaces used for preparing food or into food, infected wounds must be properly covered. Bandages must be impermeable, which means that no liquid from the wound can seep through or leak out. As an additional barrier, single-use gloves for the hands and other arm coverings are used.

Q5. A worker is coughing and lamenting having vomited and had diarrhoea. How ought the matter to be handled?

A) Request that the worker always work with gloves and a mask on.

B) Until they feel better, have the employee complete cleaning tasks.

C) The employee should wash the dishes rather than prepare the food.

D) Send the employee home right away, and before they come back to work, they need a note from their doctor. An extremely high risk of contamination exists in a food service operation when employees are sick. There are numerous degrees and varieties of illness, and many can be managed with basic safety measures like shifting the sick employee to other duties. However, you should always handle serious illnesses that could spread like wildfire with great care. In order to protect your other employees and clients, it is crucial to remove the ill or contagious employee from the workplace and require them to present medical documentation before returning to work.

Q6. Why shouldn't food handlers wear fake lashes?

A) Other workers may become distracted by them.

B) They may contain pathogens.

C) They might turn into a physical contaminant.

D) They might obstruct your vision. Other hair/facial accessories, such as fake eyelashes, can fall off and contaminate food when they are eaten. Use recommended tools, such as plain hair ties and hair nets, to keep hair pulled back or covered at all times.

ServSafe food Manager Practice Test 2022-2023

Q7. What range of temperatures is considered "the danger zone"?

A) 41°F-135°F

B) 70°F 125°F

C) 0°F 125°F

D) 10°F 12°F This range is regarded as abusive in terms of time and temperature for food storage. This is the range in which pathogens can develop and proliferate. Pathogens have more time to develop the longer food is kept in this range. Food kept in this range for longer than four hours needs to be thrown out.

Q8. What steps can be taken to lessen or completely eliminate the risk of food contamination?

A) When switching between different prep tools, wash knives and cutting boards in hot water.

B) putting cleaning supplies in the kitchen where they are accessible.

C) after visiting a sick buddy, taking medication.

D) after using the restroom, washing their hands. Before handling food, it's important and effective to wash your hands after engaging in an activity that might contaminate it (like using the restroom, touching your face, or touching unclean surfaces or equipment). The risk of physical, chemical, and pathogenic contaminants during food preparation can be significantly decreased by using proper hand washing.

Q9. What one of the following represents a physical contaminate?

A) Splashes of disinfectant liquid on a prepared dish.

B) A piece of wood was discovered in a client's salad.

C) removing the bone before cooking and serving a cut of meat.

D) a steak with peppercorns on the outside. Physical contaminants include anything that accidentally enters food, including glass, wood, dirt, bandages, and metal shavings. Additionally, they could consist of unaltered natural components like scales or bones.

ServSafe food Manager Practice Test 2022-2023

Q10. What kind of container is appropriate for an employee beverage?

A) a refillable water bottle with a straw that pops up.

B) any beverage packaged in aluminium.

C) A single-use coffee cup with a lid that fits snugly.

D) a refillable water bottle with a straw that pops up. Drinking is permitted from covered containers with a straw or sip-top lid. Even with these requirements, employee drinks still need to be handled with care and stored correctly to avoid cross-contamination.

Q11. After cleaning the grease trap, you observe a worker getting ready to serve food. What course of action needs to be corrected?

A) Tell the employee to wash their hands before proceeding with the preparation.

B) Throw away any potentially contaminated food right away, and show the employee how to properly wash their hands.

C) Allow the employee to finish their work but tell them to wash their hands next time.

D) Make sure the food being prepared is cooked properly and clean up the workspace and any tools the employee used. When proper handwashing procedures are not being followed, immediate corrective action should be taken. Dispose of any potentially contaminated food and clean and disinfect work areas and tools.

Q12.How can I ensure that my staff members are maintaining good personal hygiene?

A) Establish a dress code for the staff, record it in writing, and uphold it.

B) Talk to the staff about maintaining good hygiene and appearance.

C) If any employees are having hygiene problems, discuss them in private.

D) Give the entire staff uniforms. Managers should discuss personal hygiene with every employee because it is crucial in a food service setting. By reducing the risk of contamination from dirt or pathogens on the skin, hair, or clothing, good personal hygiene also contributes to the operation's appearance of professionalism and cleanliness.

Q13. A chef wants to serve a dish of seared tuna. How can she best guarantee a secure serviceable product?

A) Before preparing and serving, freeze the tuna to a temperature of –20°F.

B) To make sure they handle the tuna properly, discuss its cost with her staff.

C) Choose a trusted and authorised supplier of tuna.

D) Visit your neighbourhood fishmonger to purchase the most well-liked cut of tuna. The first and most crucial step in ensuring a safe and properly handled product for service is to order seafood and other high-risk foods from a reputable and duly approved supplier. Suppliers who have been approved adhere to strict requirements for procurement, preparation, holding, documentation, and shipping. The next crucial step is to prevent time-temperature abuse while storing and serving.

ServSafe food Manager Practice Test 2022-2023

Q14. In a restaurant, where should chemicals be kept?

A) away from areas used for food preparation, on a shelf or in a closet.

B) the preparation line.

C) above the freezers and refrigerators.

D) around the dish pit. All chemicals must be authorised for use in food service applications and kept out of the way of areas used for preparing food by partitioning and spacing them. This lowers the possibility of harmful contamination and misuse.

Q15. Identify the four different pathogen types that can contaminate food and result in foodborne illness:

A) Yeast, Mold, Toxins, and Acid

B) Bacteria, Viruses, Parasites, and Fungi

C) Clostridium perfringens, Listeria monocytogenes, Bacillus cerus, and Clostridium botulinum

D) Norovirus, Salmonella Typhi, E. Coli, and Hepatitis A An unhealthy microorganism that contaminates food is referred to as a pathogen. The majority of foodborne illnesses are caused by these biological contaminants. Most things are tasteless and opaque. An essential first step in preventing the introduction or spread of these biological contaminants in a food service environment is to recognise and become acquainted with the types and sources of these contaminants.

2022–2023 ServSafe Manager Practice Test (15 Questions, Part 1) (The ServSafe Manager Practice Test 1). For your forthcoming ServSafe examinations florida, the questions are a great way to prepare.

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