Servesafe Manager Test

Question 1

What must an operation do before packaging fesh juice on-site for later sale?

Answer 1

Obtain a variance.

Question 2

The temperature of clam chowder is checked during holding. According to the operation’s policy the chowder must be thrown out. What HACCP principle is being practice by throwing out the clam chowder?

Answer 2

Corrective action.

Question 3

What rule for serving bread should food handlers practice?

Answer 3

Do not re-serve uneaten bread.

Question 4

In a self-service area, bulk unpackaged food does not need a label if the product…

Answer 4

Does not make a claim about health or nutrient content.

Question 5

What practice is useful for preventing Norovirus from causing food borne illness?

Answer 5

Correct handwashing.

Question 6

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)?

Answer 6

5 hours