Servsafe Manger Test Questions 2023 |160 Questions| With Correct Answers.

55 With approved procedures in place, including making sure that it does not exceed 70°F (21°C), what is the maximum length of time that a pan of cold tuna salad may be held without temperature control? A 2 hours B 4 hours C 6 hours D 8 hours {Ans: C 6 hours}21 TCS food reheated for hot-holding must reach what temperature? A 135 ̊ (57 ̊C) for 15 seconds B 145 ̊ (63 ̊C) for 15 seconds C 155 ̊ (68 ̊C) for 15 seconds D 165 ̊ (74 ̊C) for 15 seconds {Ans: D 165 ̊ (74 ̊C) for 15 seconds}25 Ice crystals on a frozen food item indicate A time-temperature abuse. B cross-contamination. C poor cleaning and sanitizing. D poor personal hygiene. {Ans: A time-temperature abuse.}73 What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? A Absorbent and durable B Hard and durable C Porous and durable D Smooth and durable {Ans: D Smooth and durable}65 The first step in cleaning and sanitizing items in a three-compartment sink is A air-drying items. B washing items in detergent. C immersing items in sanitizer. D rinsing, scraping,