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Content addresses safe food coloring and presentation rules, refrigeration and freezing principles, illness management for food handlers, washing and allergen control, and correct inspection responsibilities for interstate shipments. It also tests temperature control for TCS foods, reheating and cooling standards, glove and nail policies, equipment spacing, and corrective actions during log-based monitoring.",{"@graph":69,"@context":114},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/servsafe-food-manager-practice-exam-multiple-choice-questions/340507/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/servsafe-food-manager-practice-exam-multiple-choice-questions/340507.png","ImageObject",300,407,{"name":92,"@type":93},"Pentious","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-23","2026-09-22",true,{"@type":102,"interactionType":103,"userInteractionCount":44},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108],{"name":109,"@type":110,"acceptedAnswer":111},"What should the manager do when vegetable beef soup temperatures fall below 135°F on a steam table?","Question",{"text":112,"@type":113},"Tell the manager and then reheat the soup to 165°F for 15 seconds as the corrective action.","Answer","https://schema.org",{"og:url":83,"og:type":116,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":118,"canonical":83},"index,follow",{"doc_id":120,"site_id":62},340507,1790527991,{"code":4,"msg":5,"data":123},{"doc_id":120,"user_id":124,"nickname":92,"user_avatar":125,"doc_module":4,"category_id":19,"category_name":20,"doc_title":65,"doc_description":67,"doc_content":126,"file_id":127,"file_url":128,"file_type":129,"file_size":130,"view_count":44,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":44,"language":131,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":132,"faqs":133,"seo_title":134,"seo_description":67,"update_tm":135,"read_time":136,"preview_page_count":4},1374404730887,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","ServSafe Food Manager Practice Exam  \n1. Using food coloring to make ground beef appear fresher is  \na) Not allowed by the CDC  \nb) Not allowed by the regulatory authority  \nc) Allowed with a retail food license  \nd) Allowed if a HACCP plan is in place  \n2. Freezing food keeps it safe because freezing  \na) Allows food to be stored for several years  \nb) Destroys chemical contaminants in food  \nc) Provides an easy way to transport raw food  \nd) Slows the growth of pathogens in food  \n3. Later in the shift a food handler complains about a sore throat and fever. What should the manager do with the food that the food handler prepared earlier in the day?  \na) Serve it  \nb) Throw it out  \nc) Freeze it  \nd) Donate it  \n4. Fresh fruits and vegetables must be washed  \na) After being cut  \nb) Before being cut  \nc) In sanitizing solution  \nd) If they are organic  \n5. Food that has NOT been honestly presented must be  \na) Thrown out  \nb) Re-labeled  \nc) Repurposed  \nd) Frozen  \n6. What agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that are shipped across state lines?  \na) FDA  \nb) USDA  \nc) CDC  \nd) NSF  \n7. Food handler may wear fingernail polish or artificial nails if they  \na) Wash hands frequently  \nb) Wear intact gloves in good repair  \nc) Clean and trim nails daily  \nd) Work with ready to eat food only  \n8. Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least  \na) 2 in  \nb) 3 in  \nc) 4 in  \nd) 8 in  \n9. One of the major food allergens is  \na) Latex  \nb) Tomatoes  \nc) Soybeans  \nd) Corn oil  \n10. Floor coving is used to  \na) Reduce sharp corners on hard-to-clean floors  \nb) Eliminate the risk of slips and falls  \nc) Increase the resiliency of hard surface flooring  \nd) Improve noise reduction capabilities  \n11. Tuna salad in a cooler must be held at or below an internal temperature of  \na) 32F  \nb) 41F  \nc) 45F  \nd) 70F  \n12. Which is a TCS Food  \na) Packets of mayonnaise  \nb) Alfalfa sprouts  \nc) Canned tomatoes  \nd) Iced tea  \n13. To which minimum internal temperature should gravy be reheated in a microwave?  \na) 70F  \nb) 135F  \nc) 165F  \nd) 180F  \n14. Which is most likely to be contaminated with the virus that caused hepatitis A?  \na) Cooked long grain rice  \nb) Garlic mashed potatoes  \nc) Rare cooked hamburger  \nd) Raw oysters on the half shell  \n15. Game animals received for sale in an operation should be  \na) Purchased before being field dressed  \nb) Free from parasites such as fleas and ticks  \nc) Legally hunted while in season  \nd) Commercially raised for food  \n16. Ready-to-eat food should be thrown out if it has been  \na) Stored in the cooler for 3 days  \nb) In the temperature danger zone for 2 hours  \nc) Hot-held at a temperature of 135F  \nd) Handled by sick food handlers who are later excluded  \n17. The temperature of vegetable beef soup held on a steam table is checked and recorded in a log every 2 hours. When the temperatures falls below 135F, the cook tells the manager and then reheats the soup to 165F for 15 seconds. What was the corrective action taken?  \na) Checking the soup’s temperature every 2 hours  \nb) Recording the soup’s temperature in a log  \nc) Telling the manager that the soup’s temperature had fallen below 135F  \nd) Reheating the soup to 165F for 15 seconds  \n18. Food contamination is most likely to happen when food handlers  \na) Chew tobacco  \nb) Conduct training  \nc) Talk to other food handlers  \nd) Listen to the radio  \n19. During on-the-job training, a manager discovers that a food handler is handling raw and then cooked poultry without changing gloves. What should the manager do?  \na) Direct the food handler to put on a new pair of gloves and finish preparing the poultry  \nb) Discipline the food handler immediately and stop the service of poultry for the day  \nc) Stop the preparation of poultry until all the food prep surfaces can be cleaned  \nd) Throw out the cooked poultry and reinforce correct foo","cbCaicWaqZFvCf6w","https://ap.wps.com/l/cbCaicWaqZFvCf6w","pdf",341997,"English","# ServSafe Food Manager Practice Exam\n## Food handling and contamination prevention\n## Cleaning, equipment, and receiving requirements\n## Temperature control, reheating, and cooling\n## Allergens and regulatory responsibilities","[{\"question\":\"What should the manager do when vegetable beef soup temperatures fall below 135°F on a steam table?\",\"answer\":\"Tell the manager and then reheat the soup to 165°F for 15 seconds as the corrective action.\"}]","ServSafe Food Manager Practice Exam - Multiple Choice Questions | PDF",1790036944,23]