ServSafe Manager Exam 1 (3) — Questions and Answers

Question 1: To wash hands correctly, a food handler must first

use a single-use paper towel to dry hands
scrub hands and arms vigorously
wet hands and arms (Correct answer)
apply soap

Correct answer: wet hands and arms

The first step in correct handwashing procedure for a food handler is to wet hands and arms thoroughly with running water that is at least 100˚F (38˚C). This prepares the skin for effective cleaning with soap. After wetting, soap is applied, followed by vigorous scrubbing, thorough rinsing, and drying with a single-use paper towel.

Question 2: Which is TCS food?

Coffee
Bananas
Saltines
Baked potato (Correct answer)

Correct answer: Baked potato

TCS (Time/Temperature Control for Safety) foods are those that require strict time and temperature control to limit the growth of pathogenic microorganisms or toxin formation. A baked potato, once cooked, can support the rapid growth of bacteria like Clostridium botulinum if held at room temperature, making it a TCS food. Other options like coffee, bananas, and saltines do not typically require such controls.

Question 3: In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?

Lettuce, fresh beef roast, ground chicken, fresh halibut
Fresh halibut, lettuce, ground chicken, fresh beef roast
Fresh halibut, fresh beef roast, ground chicken, lettuce
Lettuce, fresh halibut, fresh beef roast, ground chicken (Correct answer)

Correct answer: Lettuce, fresh halibut, fresh beef roast, ground chicken

Foods in a cooler should be stored from top to bottom based on their minimum internal cooking temperatures, with ready-to-eat foods at the top and foods requiring higher cooking temperatures at the bottom. This order (Lettuce, fresh halibut, fresh beef roast, ground chicken) prevents raw meat juices, which may contain pathogens, from dripping onto and contaminating foods that will be eaten raw or cooked to a lower temperature.

Question 4: If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

Every 8 hours
Every 6 hours
Every 4 hours (Correct answer)
Every 2 hours

Correct answer: Every 4 hours

Food-contact surfaces that are in constant use must be cleaned and sanitized at least every 4 hours. This regular cleaning schedule is crucial for preventing the buildup of pathogens and allergens, which can accumulate during continuous operation. Adhering to this frequency ensures food safety and minimizes the risk of contamination throughout the workday.

Question 5: What task requires food handlers to wash their hands before and after doing it?

Using chemicals that might affect food safety
Touching clothing or aprons
Handling raw meat, poultry, or seafood (Correct answer)
Taking out garbage

Correct answer: Handling raw meat, poultry, or seafood

Food handlers must wash their hands both before and after handling raw meat, poultry, or seafood. This critical practice is essential to prevent cross-contamination, where harmful bacteria from raw products could be transferred to ready-to-eat foods, other ingredients, or food-contact surfaces. Washing hands at both stages ensures maximum safety and hygiene.

Question 6: What should foodservice operators do to prevent customer illness from Shigella spp.?

Freeze food at temperatures below 0˚
Control flies inside and outside the operation (Correct answer)
Purchase shellfish from approved suppliers
Exclude food handlers diagnosed with jaundice

Correct answer: Control flies inside and outside the operation

Shigella spp. is a bacteria commonly transmitted through the fecal-oral route, and flies are known vectors that can transfer contaminated feces to food. Therefore, controlling flies inside and outside the foodservice operation is a crucial preventative measure against Shigella spp. outbreaks. Other important steps include proper handwashing and excluding sick food handlers.

Question 7: What item is considered acceptable work attire for a food handler?

Nail polish
Plain-band ring (Correct answer)
Antimicrobial plastic watch band
False eyelashes

Correct answer: Plain-band ring

ServSafe guidelines permit a plain-band ring as acceptable jewelry for food handlers because it is less likely to harbor pathogens or fall into food. Other items like nail polish, false eyelashes, and watches (even antimicrobial ones) can pose physical or biological contamination risks. The plain-band ring is the only item listed that minimizes these risks.

Question 8: What is the final step in cleaning and sanitizing a prep table?

Sanitizing the surface
Rinsing the surface
Allowing the surface to air-dry (Correct answer)
Washing the surface

Correct answer: Allowing the surface to air-dry

The final step in the cleaning and sanitizing process for food-contact surfaces is allowing them to air-dry. This ensures the sanitizer has sufficient contact time to be effective and prevents recontamination that could occur from using towels. Air-drying is crucial for proper sanitation.

Question 9: When should a shipment of fresh chicken be rejected?

The flesh of the chicken appears moist
The flesh of the chicken is firm and springs back when touched
The receiving temperature is 50˚F (10˚C) (Correct answer)
Shellstock identification tags are not attached to the container

Correct answer: The receiving temperature is 50˚F (10˚C)

Fresh chicken is a Time/Temperature Control for Safety (TCS) food and must be received at 41˚F (5˚C) or lower. A receiving temperature of 50˚F (10˚C) indicates it has been held in the temperature danger zone, promoting rapid bacterial growth and making it unsafe for acceptance. Therefore, the shipment must be rejected.

Question 10: What symptom requires a food handler to be excluded from the operation?

Sore throat
Coughing
Jaundice (Correct answer)
Stomach cramps

Correct answer: Jaundice

Jaundice, a yellowing of the skin and eyes, is a symptom of Hepatitis A, a highly contagious foodborne illness. Food handlers exhibiting jaundice must be immediately excluded from the operation and can only return with a written medical release from a doctor. This exclusion is critical to prevent widespread illness.

Question 11: The temperature of the duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)?

Critical limit (Correct answer)
Verification
Hazard Analysis
Monitoring

Correct answer: Critical limit

A critical limit is a maximum or minimum value that a biological, chemical, or physical hazard must be controlled at to prevent, eliminate, or reduce it to an acceptable level. Cooking duck breast to 165°F (74°C) for a specific time is a precise temperature and time requirement established to kill harmful pathogens, thus serving as a critical limit in the HACCP plan.

Question 12: Parasites are commonly associated with what food?

Dairy products
Seafoods (Correct answer)
Preserved Foods
Vegetables

Correct answer: Seafoods

Parasites, such as Anisakis simplex, are commonly associated with seafood, particularly raw or undercooked fish and shellfish. To prevent parasitic infections, seafood should be purchased from approved suppliers and cooked to appropriate internal temperatures or properly frozen. While other foods can carry parasites, seafood is a primary concern.

Question 13: What practice should be used to prevent seafood toxins from causing a foodborne illness?

Cooking food to correct internal temperatures
Handwashing throughout the day
Microwaving fish to be served raw for 15 seconds
Purchasing food from approved, reputable suppliers (Correct answer)

Correct answer: Purchasing food from approved, reputable suppliers

Seafood toxins, like ciguatera or scombrotoxin, are naturally occurring and cannot be destroyed by cooking or freezing. The most effective way to prevent illness from these toxins is to purchase seafood only from approved, reputable suppliers who follow strict safety standards and harvest from safe waters. This ensures the seafood has been handled correctly from its source.

Question 14: What is a cross-connection?

Approved public water main
Backflow of clean water into dirty water
Physical link between safe water and dirty water (Correct answer)
Water transport vehicle

Correct answer: Physical link between safe water and dirty water

A cross-connection is a dangerous physical link between safe (potable) water and dirty (non-potable) water, which can allow backflow and contaminate the potable water supply. Preventing cross-connections is crucial for maintaining a safe water supply in a food establishment. This link poses a significant health hazard.

Question 15: What information must be posted on a dishwasher?

Correct settings (Correct answer)
Manufacturer phone number
Recommended sanitizing amounts
Schedule for cleaning

Correct answer: Correct settings

Dishwashers, especially high-temperature machines, must have their correct operating settings (e.g., wash, rinse, and sanitizing temperatures/pressures) posted. This ensures staff can verify the machine is operating effectively to properly clean and sanitize dishes, preventing foodborne illness. Without correct settings, the machine may not adequately sanitize.

Question 16: What rule for serving condiments should be practiced?

Serve bottle condiments that remain open between uses
Combine bowls of leftover condiments with fresh ones
Serve condiments in antimicrobial containers
Serve condiments in original containers (Correct answer)

Correct answer: Serve condiments in original containers

To prevent contamination and ensure food safety, condiments should be served in their original containers or in containers designed to prevent contamination. Combining leftover condiments or serving them in open, communal bowls can introduce bacteria and is a violation of food safety practices. Using original containers minimizes handling and exposure.

ServSafe Manager Exam 1 (3)

To wash hands correctly, a food handler must first