This BUNDLE consists of three(3) sets of ServSafe Manager Exam.
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
ServSafe Manager Exam 2023
Why are the elderly at a higher risk for getting foodborne illnesses?
- As people age, there are changes in their organs. For example, stomach-acid
production decreases as people get older. This allows more pathogens to enter the
intestines. A change in the stomach and intestinal tract also allows the body to
store food for longer periods. This gives toxins more time to form.
What are the three major types of contaminants? - The three major types of contaminants are biological, chemical, and physical.
Biological contaminants include bacteria, viruses, parasites, and fungi. Chemical
contaminants include foodservice chemicals such as cleaners, sanitizers, and
polishes. Physical hazards include foreign objects such as metal shavings, staples,
bandages, glass, and dirt. Naturally occurring objects, such as fish bones in fillets,
are another example.
What are some common ways that time-temperature abuse can happen? - Food is not held or stored at correct temperatures, Food is not cooked or reheated
enough to kill pathogens, Food is not cooled correctly.
Cross contamination can happen when
- Contaminated ingredients are added to food that receives no further cooking,
Ready-to-eat food touches contaminated surfaces, A food handler touches
contaminated food and then touches ready-to-eat food.
Poor personal hygiene can cause a foodborne illness when food handlers: - Fail to wash their hands correctly after using the restroom, Cough or sneeze on
food, Touch wounds and then touch food, Work while sick.
Poor cleaning and sanitizing can cause foodborne illness when: - Equipment and utensils are not washed, rinsed, and sanitized between uses,
Food-contact surfaces are wiped clean instead of being washed, rinsed, and
sanitized, wiping cloths are not stored in a sanitizer solution between uses.
The person in charge of an operation must: - Be a Certified Food Protection Manager, Be onsite during operating hours.
According to the FDA, a food safety manager should ensure that an operation meets
standards that include - Monitoring staff handwashing, Ensuring TCS food is cooked to required
temperatures, inspecting deliveries, Training staff on food safety, Notifying guests.