ServSafe Manager Exam 1 (4) — Questions and Answers

Question 1: What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F (5˚C)?

5 days
3 days
7 days (Correct answer)
10 days

Correct answer: 7 days

Ready-to-eat Time/Temperature Control for Safety (TCS) food prepared on-site can be stored for a maximum of 7 days at 41˚F (5˚C) or lower. This limit is based on the growth of Listeria monocytogenes, a pathogen that can grow at refrigeration temperatures. After 7 days, the risk of pathogen growth becomes too high.

Question 2: Where should staff members eat, drink, smoke, or chew gum?

Outside the kitchen door
Where customers eat
In dishwashing areas
In designated areas (Correct answer)

Correct answer: In designated areas

Food handlers should only eat, drink, smoke, or chew gum in designated areas away from food preparation and service areas. This practice prevents saliva, food particles, or other contaminants from accidentally falling into food or onto food-contact surfaces. Designated areas help maintain hygiene and prevent cross-contamination.

Question 3: What organization requires Safety Data Sheets?

Food and Drug Administration
Occupational Safety and Health Administration (Correct answer)
National Restaurant Association
Environmental Protection Agency

Correct answer: Occupational Safety and Health Administration

The Occupational Safety and Health Administration (OSHA) requires employers to have Safety Data Sheets (SDS), formerly Material Safety Data Sheets (MSDS), for all hazardous chemicals used in the workplace. SDS provide detailed information on chemical hazards, safe handling, and emergency procedures, ensuring worker safety.

Question 4: When partial cooking food is to be finished later, what is the maximum cooking time allowed during initial cooking?

45 minutes
60 minutes (Correct answer)
30 minutes
15 minutes

Correct answer: 60 minutes

When partial cooking (parcooking) food to be finished later, the initial cooking time should not exceed 60 minutes. After initial cooking, the food must be immediately cooled, stored properly, and then fully cooked to its required minimum internal temperature before serving. This limit helps minimize the time food spends in the temperature danger zone.

Question 5: How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?

Place the thermometer stem into an opened container (Correct answer)
Hold an infrared thermometer to the outside of the case or carton
Use an air probe to check the temperature of the delivery truck
Place the thermometer stem between shipping boxes for a reading

Correct answer: Place the thermometer stem into an opened container

To accurately measure the temperature of packaged food like cottage cheese, the thermometer stem or probe should be inserted directly into the food itself. Holding it against the outside of the container or between boxes will not give an accurate internal temperature reading. This method ensures you are measuring the actual food temperature.

Question 6: Ciguatera toxin is commonly found in

pollock
amberjack (Correct answer)
tuna
cod

Correct answer: amberjack

Ciguatera toxin is a marine toxin found in certain predatory reef fish that have consumed smaller fish containing the toxin. Common fish associated with ciguatera include barracuda, grouper, snapper, and amberjack. This toxin cannot be destroyed by cooking or freezing, making purchasing from reputable suppliers critical.

Question 7: What method should never be used to thaw food?

Microwave the item
Place the item in a cooler
Place the item on a prep counter (Correct answer)
Cook the item

Correct answer: Place the item on a prep counter

Thawing food at room temperature on a prep counter is never acceptable because it allows the food to remain in the temperature danger zone (41°F-135°F or 5°C-57°C) for too long, promoting rapid bacterial growth. Safe thawing methods include refrigeration, running cold water, microwave, or as part of the cooking process. Leaving food on a counter is a major food safety risk.

Question 8: When can a food handler with a sore throat and a fever return to work with or around food?

The fever is gone for 24 hours
No symptoms are experienced for 24 hours
The sore throat is gone
A written medical release is provided (Correct answer)

Correct answer: A written medical release is provided

A food handler with a sore throat and fever must be excluded from working with or around food due to the potential for transmitting illness. They can only return to work once they have a written medical release from a doctor, confirming they are no longer a risk for transmitting illness. This ensures the safety of customers and other staff.

Question 9: What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

30 seconds (Correct answer)
45 seconds
15 seconds
60 seconds

Correct answer: 30 seconds

For iodine sanitizing solutions, the minimum required contact time with the object being sanitized is 30 seconds to ensure effective pathogen reduction. This contact time is crucial for the sanitizer to work properly and achieve the necessary level of sanitation. Insufficient contact time will not effectively kill germs.

Question 10: 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)?

4 hours
3 hours
5 hours (Correct answer)
2 hours

Correct answer: 5 hours

The two-stage cooling process requires food to be cooled from 135°F (57°C) to 70°F (21°C) within 2 hours, and then from 70°F (21°C) to 41°F (5°C) or lower within an additional 4 hours. Since 1 hour was used for the first stage (135°F to 70°F), there is 1 hour remaining for the first stage and the full 4 hours for the second stage, totaling 5 hours to reach 41°F (5°C).

Question 11: What must an operation do before packaging fresh juice on-site for later sale?

Contact OSHA
Freeze the juice
Obtain a variance (Correct answer)
Hold produce at 41 °F (5 °C) or lower

Correct answer: Obtain a variance

Operations that package fresh juice on-site for later sale, unless it has a warning label, must obtain a variance from the regulatory authority. This is because fresh juice is a high-risk food that requires a HACCP plan to address potential hazards like E. coli, which can be present in raw produce. A variance ensures proper safety controls are in place.

Question 12: What should be done with a package of flour that is received with signs of dampness on the bag?

Accept the flour and place in dry storage
Reject the flour and return it to the supplier (Correct answer)
Store the bag in a cooler at 41 ̊F (5 ̊C) or lower
Dry the bag thoroughly before use

Correct answer: Reject the flour and return it to the supplier

Signs of dampness on a bag of flour indicate potential moisture contamination, which can lead to mold growth, pest infestation, or spoilage. Such a shipment should be rejected immediately to prevent introducing contaminated products into the operation. Accepting it would compromise food safety and quality.

Question 13: What is the minimum internal cooking temperature for chicken breast?

155 °F (68 °C) for 15 seconds
165 °F (74 °C) for 15 seconds (Correct answer)
135 °F (57 °C) for 4 minutes
145 °F (63 °C) for 4 minutes

Correct answer: 165 °F (74 °C) for 15 seconds

Poultry, including chicken breast, must be cooked to a minimum internal temperature of 165°F (74°C) for 15 seconds. This temperature is necessary to destroy harmful bacteria like Salmonella that are commonly associated with poultry, ensuring it is safe for consumption. Cooking to lower temperatures may not eliminate these pathogens.

Question 14: Which organization includes inspecting food as one of its primary responsibilities?

Centers for Disease Control
Occupational Safety and Health Administration
U.S. Public Health Service
U.S. Department of Agriculture (Correct answer)

Correct answer: U.S. Department of Agriculture

The U.S. Department of Agriculture (USDA) is responsible for inspecting meat, poultry, and eggs, as well as products containing these items, across state lines. They ensure these products are safe, wholesome, and correctly labeled. Other organizations have different primary responsibilities related to public health or workplace safety.

Question 15: A food handler has just finished storing a dry food delivery. Which step was done correctly?

Stored food in an empty chemical container
Stored food away from the wall (Correct answer)
Stored food underneath a stairwell
Stored food 4 inches off the floor

Correct answer: Stored food away from the wall

Dry food storage guidelines require food to be stored at least 6 inches (15 cm) off the floor and away from walls. Storing food away from walls allows for proper air circulation, easier cleaning, and helps prevent pest harborage and moisture buildup. This practice is essential for maintaining a safe and sanitary storage environment.

Question 16: Where should a food handler wash his or her hands after prepping food?

Food-prep sink
Designated sink for handwashing (Correct answer)
Three-compartment sink
Utility sink

Correct answer: Designated sink for handwashing

Food handlers must wash their hands at a designated handwashing sink to prevent cross-contamination. These sinks are specifically equipped with soap, hot water, and drying methods, and are kept separate from sinks used for food preparation, dishwashing, or utility tasks. Using other sinks for handwashing could introduce pathogens to food or clean equipment.

ServSafe Manager Exam 1 (4)

What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F (5˚C)?