ServSafe Manager Exam 6 2 — Questions and Answers

Question 1: What is the temperature danger zone for food?

32°F–100°F (0°C–38°C)
41°F–135°F (5°C–57°C) (Correct answer)
50°F–140°F (10°C–60°C)
40°F–165°F (4°C–74°C)

Correct answer: 41°F–135°F (5°C–57°C)

The temperature danger zone is 41°F–135°F (5°C–57°C). Pathogens multiply rapidly when food is held within this range.

ServSafe defines the temperature danger zone as 41°F–135°F (5°C–57°C). Foodborne pathogens, including Salmonella and Staphylococcus aureus, can double in as little as 20 minutes within this range. Food managers must ensure cold foods are kept at or below 41°F and hot foods are kept at or above 135°F to prevent bacterial growth.

Question 2: Which pathogen is most commonly associated with improperly cooled poultry dishes?

Hepatitis A
Norovirus
Salmonella spp. (Correct answer)
Listeria monocytogenes

Correct answer: Salmonella spp.

Salmonella spp. is the pathogen most closely linked to poultry and eggs, especially when cooling is inadequate.

Salmonella spp. is a major concern in poultry products because chickens can be naturally colonized without showing illness. When poultry dishes are not cooled correctly — from 135°F to 70°F within 2 hours and then to 41°F within an additional 4 hours — Salmonella can multiply to unsafe levels. Symptoms in humans include diarrhea, fever, and abdominal cramps appearing 6–48 hours after exposure.

Question 3: A food manager discovers rodent droppings in the dry-storage area. What is the FIRST action to take?

Spray pesticide throughout the storage area immediately
Contact a licensed pest control operator (Correct answer)
Discard all food in the area and close the operation
Seal gaps in walls and floors without notifying anyone

Correct answer: Contact a licensed pest control operator

A licensed pest control operator (PCO) must be called to assess and treat the infestation professionally.

When evidence of pests such as rodent droppings is found, the first and most critical step is to contact a licensed pest control operator (PCO). Managers should not attempt to handle infestations with over-the-counter pesticides inside food establishments, as improper use can contaminate food and surfaces. After the PCO assesses the situation, managers should implement their recommendations, which often include sealing entry points, removing food sources, and scheduling follow-up inspections.

Question 4: What does HACCP stand for?

Hazard Analysis and Critical Control Points (Correct answer)
Health and Contamination Control Protocol
Hazardous Activity Control and Compliance Plan
Hygiene Awareness and Critical Care Practices

Correct answer: Hazard Analysis and Critical Control Points

HACCP stands for Hazard Analysis and Critical Control Points, a systematic approach to identifying and controlling food safety hazards.

HACCP (Hazard Analysis and Critical Control Points) is a science-based, systematic approach to food safety that identifies physical, chemical, and biological hazards in production processes. It was originally developed for NASA's space program. A HACCP plan includes seven principles: conduct a hazard analysis, identify critical control points (CCPs), establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, and establish record-keeping and documentation.

Question 5: An employee has jaundice (yellowing of the skin and eyes). What should the manager do?

Allow the employee to work but restrict them to non-food contact duties
Exclude the employee from the operation and notify the regulatory authority (Correct answer)
Require the employee to wash hands more frequently
Have the employee wear gloves and a face mask

Correct answer: Exclude the employee from the operation and notify the regulatory authority

Jaundice is a symptom associated with Hepatitis A, which requires exclusion from the operation and notification of the regulatory authority.

Jaundice (yellowing of skin/eyes) is a key symptom linked to Hepatitis A, a highly contagious viral pathogen transmitted through fecal-oral routes. ServSafe requires that employees exhibiting jaundice be excluded (not merely restricted) from food service operations. Additionally, the regulatory authority must be notified because Hepatitis A is a reportable condition. The employee may return only after receiving medical clearance. This is one of the 'Big 6' pathogens that trigger exclusion from food service.

Question 6: What is the correct method for thawing frozen fish to be used in a sushi preparation?

Thaw at room temperature for up to 4 hours
Submerge in warm water at 90°F (32°C)
Thaw under refrigeration at 41°F (5°C) or below (Correct answer)
Thaw in the microwave and then re-freeze

Correct answer: Thaw under refrigeration at 41°F (5°C) or below

Safe thawing methods include refrigerator thawing at 41°F or below, as a cold-water method, or under running potable water.

ServSafe approves four safe thawing methods: (1) under refrigeration at 41°F or below, (2) submerged in running potable water at 70°F or below, (3) in a microwave if the food will be cooked immediately after, and (4) as part of the cooking process. Thawing at room temperature is never safe because the outer layers of food quickly enter the temperature danger zone while the inside remains frozen, creating ideal conditions for pathogen growth.

ServSafe Manager Exam 6 2

What is the temperature danger zone for food?