ServSafe Manager Exam Practice Questions
A catering employee removed a 135°F (57°C) tray of lasagna from hot-holding for service in a
hotel conference room at 11:00 am. By what time must the lasagna be thrown out?
A 12:00 p.m.
B 2:00 p.m.
C 3:00 p.m.
D 4:00p.m. - C 3:00 p.m.
A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to
cool the chili to 41°F (5 °C)?
A 2 hours
B 3 hours
C 4 hours
D 5 hours - D 5 hours
A food handler has just finished storing a dry food delivery. Which step was done correctly?
A Stored food underneath a stairwell
B Stored food in an empty chemical container
C Stored food away from the wall
D Stored food 4 inches off the floor - C Stored food away from wall
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has
a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by
date for the seafood dish?
A April 12
B. April 8
C April 10
D April 4 - B. April 8
A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In
addition to throwing away the turkey, what is an appropriate corrective action? - make sure the
food handler understands safe cooling practices
A food handler who has just bused tables must do what before handling food?
A Change apron
B Wash hands
C Put disposable gloves back on
D Wipe hands on a cloth towel - B. Wash hands
A guest had a reversal of hot and cold sensations afte
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