This BUNDLE consists of two sets of different ServSafe Manager Exam with correct answers.
ServSafe Manager Exam
Name the four (4) types of pathogens that can contaminate food and cause
foodborne-illness:
Answer:
Bacteria, Viruses, Parasites, and Fungi
You see an employee preparing food directly after cleaning the grease trap. What
corrective action should be taken?
Answer:
Dispose of any potentially contaminated food, and instruct the employee on proper
handwashing procedure immediately
Why should food handlers not wear false eyelashes?
Answer:
They can become a physical contaminant
Cold TCS food should be received at or under __.
Answer:
41˚F
A ready-to-eat pasta salad is taken out of the cooler at 2:00 pm and placed on an
outdoor buffet. At what time should the salad be discarded?
Answer:
8:00 pm
[Food held without temperature control can be served for up to 6 hours]
What would be classified as an imminent health hazard?
Answer:
A broken water main in the facility.
Cooler and freezer thermometers should be accurate to within:
Answer:
± 3˚F (or 1.5˚C)
A running faucet below the rim of a sink is an example of:
Answer:
Cross-connection
What is the sanitizer concentration range for chlorine sanitizers?
Answer:
50-99 ppm
The final sanitizing rinse of a high-temperature dishwasher must be at least __:
Answer:
180˚F
A chef wants to put a seared tuna dish on the menu. How can she best ensure a safe
product for service?
Answer:
Order the tuna from an approved and reputable supplier
Which of the following is an example of a physical contaminate?
Answer:
A piece of wood found in a customer’s salad
What is an accepted covering for an infected cut on the hand?
Answer:
A plastic Band-Aid under a single-use glove
Where should employee coats and backpacks be stored?
Answer:
In a closet or room away from food prep areas
ServSafe Manager Exam
Which is a TCS food?
Answer:
Sprouts
Cut melons should be stored at what internal temperature?
Answer:
41°F (5°C) or lower
Why are preschool-age children at a higher risk for foodborne illnesses?
Answer:
They have not yet built up their immune systems.
What is one factor that affects the growth of bacteria in food? (FATTOM)
Answer:
Acidity
Using one set of cutting boards for raw poultry and another set of cutting boards for
ready-to-eat food reduces the risk of
Answer:
cross-contamination.
Peanuts and soy products are two possible food items that can be dangerous for
people with
Answer:
food allergies.
Wheezing and hives are symptoms of
Answer:
food allergies.
A catering employee removed a tray of lasagna from hot-holding for service in a
hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out?
Answer:
3:00 p.m. (4 hours)
How often must you check the temperature of hot food that is being held with
temperature control?
Answer:
At least every 4 hours