ServSafe Manager Exam 1 (5) 1 — Questions and Answers

Question 1: What is a basic characteristic of a virus?

Commonly found in cattle intestines
Requires a living host to grow (Correct answer)
Grows in food
Destroyed by cooking

Correct answer: Requires a living host to grow

A basic characteristic of a virus is that it requires a living host to grow and reproduce. Unlike bacteria, viruses cannot multiply in food itself; they must infect living cells, such as those in humans or animals, to replicate. While food can act as a vehicle for transmission, the virus itself does not grow or increase in number within the food.

Question 2: Where should groundfish be stored in a cooler?

Below pork roasts (Correct answer)
Above ready-to-eat food
Above shellfish
Below ground poultry

Correct answer: Below pork roasts

Groundfish should be stored below pork roasts in a cooler to prevent cross-contamination. The general rule for storing food in a cooler is to place items that require higher cooking temperatures (like ground meat) below those that require lower temperatures or are ready-to-eat. This prevents juices from raw meat with higher pathogen loads from dripping onto and contaminating foods that will be cooked to a lower temperature or eaten without further cooking.

Question 3: What should foodservice operators do to prevent the spread of hepatitis A?

Exclude staff with jaundice from the operation (Correct answer)
Purchase mushrooms from approved, reputable suppliers
Cook food to minimum internal temperatures
Freeze fish for 36 hours before serving

Correct answer: Exclude staff with jaundice from the operation

To prevent the spread of Hepatitis A, foodservice operators must exclude staff with jaundice from the operation. Jaundice is a key symptom of Hepatitis A, indicating the individual is infectious and could easily transmit the virus through contaminated food or surfaces. This exclusion is a critical control measure to protect public health.

Question 4: What is the most likely cause of wheezing and hives?

Norovirus
Hepatitis A
Food allergies (Correct answer)
Shigella spp.

Correct answer: Food allergies

Wheezing and hives are classic symptoms of a food allergy. These reactions occur when a person's immune system mistakenly identifies a harmless food protein as a threat, triggering a response that can range from mild (hives, itching) to severe (wheezing, anaphylaxis). It's crucial for foodservice staff to recognize these signs to prevent serious health consequences.

Question 5: Which responsibility is included in the Food and Drug Administration’s role?

Regulating food transported across state lines (Correct answer)
Approving HACCP plan
Issuing licenses and permits
Inspecting meat, poultry, and eggs

Correct answer: Regulating food transported across state lines

The Food and Drug Administration (FDA) is responsible for regulating food transported across state lines, with the exception of meat, poultry, and eggs. The FDA also issues the Food Code, which provides recommendations for food safety regulations at the state and local levels. This broad oversight helps ensure the safety of the national food supply.

Question 6: What is the first step in developing a HACCP plan?

Establish monitoring procedures
Determine critical control points
Identify corrective actions
Conduct a hazard analysis (Correct answer)

Correct answer: Conduct a hazard analysis

The first step in developing a HACCP (Hazard Analysis and Critical Control Point) plan is to conduct a hazard analysis. This involves identifying potential biological, chemical, or physical hazards that could occur at each step of the food preparation process. Understanding these hazards is fundamental to establishing control measures and ensuring food safety throughout the operation.

Question 7: What temperature should the water be for manual dishwashing?

Must be at least 110 ̊F (43 ̊C) (Correct answer)
Must be at least 70 ̊F (21 ̊C)
Must be at least 100 ̊F (37 ̊C)
Must be at least 90 ̊F (32 ̊)

Correct answer: Must be at least 110 ̊F (43 ̊C)

For manual dishwashing, the wash water must be at least 110°F (43°C). This temperature is necessary to effectively loosen food particles and allow the detergent to work properly. Maintaining this minimum temperature throughout the washing process is crucial for achieving adequate cleanliness before sanitization.

Question 8: Which process requires a variance from the regulatory authority?

Sprouting seeds or beans (Correct answer)
Serving wild game
Serving imported cheese
Smoking food to enhance flavor

Correct answer: Sprouting seeds or beans

Sprouting seeds or beans requires a variance from the regulatory authority because it is a specialized food processing method that carries a high risk of pathogen growth. The warm, moist conditions ideal for sprouting are also ideal for bacteria like Salmonella and E. coli. A variance ensures that the operation has a HACCP plan in place to control these specific hazards.

Question 9: What temperature must stuffed lobster be cooked to?

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

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

Stuffed lobster, like all stuffed foods, must be cooked to a minimum internal temperature of 165°F (74°C) for 15 seconds. The stuffing can act as an insulator, making it harder for heat to penetrate, and it also provides an additional surface for potential bacterial growth. Therefore, a higher cooking temperature is required to ensure all pathogens are destroyed throughout the entire product.

Question 10: What information must be included on the label of food packaged on-site for retail sale?

List of ingredients (Correct answer)
Serving size
Storage guidelines
Pack date

Correct answer: List of ingredients

For food packaged on-site for retail sale, the label must include a list of ingredients. This is crucial for consumers, especially those with allergies or dietary restrictions, to make informed choices about what they are eating. Other important information often includes the common name of the food, quantity, and the name/address of the manufacturer.

Question 11: What temperatures do infrared thermometers measure?

Air
Oven
Surface (Correct answer)
Internal food

Correct answer: Surface

Infrared thermometers measure the surface temperature of food or equipment. They are useful for quickly checking the temperature of incoming deliveries or the surface of cooking equipment without touching the item. However, they cannot measure internal temperatures, so they are not suitable for checking the doneness of food.

Question 12: What scenario can lead to pest infestation?

Rotating products using the FIFO method
Storing recyclables in paper bags (Correct answer)
Cleaning up spills around garbage containers
Installing air curtains above doors

Correct answer: Storing recyclables in paper bags

Storing recyclables in paper bags can lead to pest infestation because paper and cardboard provide ideal harborage and nesting sites for pests like cockroaches and rodents. These materials can also attract pests if they contain food residue. Proper pest control requires keeping storage areas clean, organized, and free of potential hiding spots.

Question 13: What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

Wipe off the utensils and reuse
Leave the utensils for the next guest
Wrap the utensils with a clean napkin
Clean and sanitize the utensils (Correct answer)

Correct answer: Clean and sanitize the utensils

Preset, unwrapped utensils that appear unused after guests have left the table must be cleaned and sanitized. Even if they appear untouched, they could have been contaminated by airborne pathogens, sneezes, or accidental contact. Re-serving them without proper cleaning and sanitizing poses a significant risk of cross-contamination.

Question 14: How should chemicals be stored?

In food-storage areas
Away from prep areas (Correct answer)
Above food
With kitchenware

Correct answer: Away from prep areas

Chemicals should always be stored away from prep areas, food, and kitchenware. This prevents accidental contamination of food or food-contact surfaces, which could lead to chemical food hazards. Dedicated storage areas, often in a separate cabinet or room, are essential for chemical safety.

Question 15: What rule for serving bread should food handlers practice?

Reheat uneaten bread before serving to other customers
Clean and sanitize bread baskets between each customer
Recycle unused, uncovered butter for use in other food items
Do not re-serve uneaten bread (Correct answer)

Correct answer: Do not re-serve uneaten bread

Food handlers must not re-serve uneaten bread to other customers. Once bread has been served to a customer, even if untouched, it is considered contaminated and cannot be offered to anyone else. This rule prevents the spread of pathogens and ensures food safety.

Question 16: Bulk unpackaged food in self-service areas must be labeled when...

the food is prepared at another unit of the same chain.
the food is prepared on the premises.
the food supports pathogen growth.
the manufacturer claims the food is healthy. (Correct answer)

Correct answer: the manufacturer claims the food is healthy.

Bulk unpackaged food in self-service areas must be labeled when the manufacturer claims the food is healthy. This is because nutritional claims require specific information to be provided to consumers. While other scenarios might require labeling (e.g., common name), health claims trigger a specific labeling requirement for bulk food.

ServSafe Manager Exam 1 (5) 1

What is a basic characteristic of a virus?