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Servsafe Manager Test
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Servsafe Manager Test
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25 Questions

1. foods that are better to support the rapid growth of microorganisms require...

2. high risk establishments should only serve _______ eggs

3. cold holding temperature

4. regulations are written at which level?

5. physical contamination

6. stationary equipment must be mounted on legs at least ___ inches off the floor

7. FAT TOM

8. at what 3 levels does government control apply for food safety?

9. What MUST restrooms and hand-washing stations be equipped with?

10. fish toxins cannot be destroyed...

11. how do you check for roaches?

12. cooked to 145 degrees

13. viruses can be prevented by...

14. biological contamination

15. delivery- frozen foods:

16. Three ways food becomes contaminated include...

17. TCS foods prepared on site must be labelled with what?

18. What 3 factors influence chemical sanitizers?

19. All foods at a self service bar must be labelled

20. What type of equipment is important to purchase?

21. food in Dry Storage should be at least ___ off the floor

22. TCS foods prepared on site can be stored for how long and what temperature?

23. how to control time and temperature

24. What is coving?

25. foodborne illness outbreak

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