ServSafe Manager Practice Test 4 | Free Test Prep Questions

In which temperature range do bacteria grow most rapidly?

5°F to 32°F

33°F to 39°F

70°F to 125°F

138°F to 198°F

Which food item is acceptable for receiving at a temperature of 45°F or lower?

Shell eggs

Fresh fish

Frozen cod fillets

Fresh poultry

What is the best way for a manager to prevent spores from forming on fresh, uncooked potatoes?

Storing uncooked potatoes in boiled water

Storing food in aluminum foil

Storing and holding potatoes at the correct temperatures

Cooking at higher temperatures

A server uses a copper pitcher to serve margaritas, and several guests become ill. What is the most likely cause of the illness?

The mixture of fruit and alcohol caused intoxication and severe headaches

The acidity of the beverage caused the copper to leach, leading to chemical contamination

A biological reaction between the fruit and copper resulted in pathogenic illness

The server failed to provide food to reduce the effects of alcohol

Which prevention measures help reduce the risk of Hepatitis A contamination in food? (Choose TWO)

Handle ready-to-eat food with bare hands

Avoid handling ready-to-eat food with bare hands

Avoid cooking shellfish at high temperatures

Purchase shellfish from reputable suppliers

Use metal tongs to handle shellfish and ready-to-eat food

Which task requires the use of single-use gloves?

Bussing tables and managing a buffet line

Handling ready-to-eat foods

Washing whole fruits and vegetables

Mixing sanitizer solution in a sink

Which statements accurately describe the basic characteristics of a virus? (Choose TWO)

They require a living host to grow

They multiply in food

They are destroyed by average cooking temperatures

They do not spread through fecal-oral routes

They are not destroyed by average cooking temperatures

Which piece of equipment would a food handler use an infrared thermometer to measure the temperature of?

Broiler

Oven

Deep fryer

Flat grill

Which food safety practices should be followed in food service operations during the coronavirus pandemic? (Choose TWO)

Require gas masks and nitrile gloves during food operations

Avoid sanitizing surfaces where food is served

Send staff home if they show symptoms of illness

Wear cloth or procedure masks and gloves when handling food

Require guests to show proof of COVID-19 vaccination before entry

Which microorganism grows in acidic, low-moisture foods such as jellies, jam, honey, syrups, and fruit juices, altering their smell and taste and making them unsafe to consume?

Yeasts

Parasites

Viruses

Bacteria

Which conditions must single-service items be received to ensure food safety?

In undamaged original packaging

Stored separately from food upon delivery

Even if minor damage is present on the packaging

On separate delivery trucks from food items

Which toxin is responsible for Paralytic Shellfish Poisoning (PSP) and can cause paralysis or death if consumed in high amounts?

Saxitoxin

Acetic Acid

Maleic Acid

Brevetoxin

Which item should a food handler avoid wearing while prepping food?

Single-use gloves

A medical alert bracelet

A hair restraint

An apron

What is the minimum required height for legs on table-mounted equipment?

At least 1 inch

At least 2 inch

At least 4 inch

At least 6 inch

A buffet contains 8 different food items. How many serving utensils are required to properly serve the items while preventing cross-contamination?

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