ServSafe Manager Exam 8 2 — Questions and Answers
Question 1: What is the proper handwashing procedure duration for food handlers?
- 5 seconds of rubbing with soap
- 10–15 seconds of vigorous scrubbing
- At least 20 seconds of vigorous scrubbing (Correct answer)
- 30 seconds of rinsing under warm water
Correct answer: At least 20 seconds of vigorous scrubbing
ServSafe requires at least 20 seconds of vigorous scrubbing with soap and warm water to effectively remove pathogens from hands.
The ServSafe handwashing procedure has five steps: (1) Wet hands and forearms with warm water, (2) Apply soap and scrub hands and forearms vigorously for at least 20 seconds, (3) Clean under fingernails and between fingers, (4) Rinse thoroughly under warm running water, (5) Dry with a single-use paper towel or hand dryer. Hand sanitizers are not a substitute for handwashing when hands are visibly soiled or after handling raw meat, poultry, or fish. Proper handwashing is the single most important personal hygiene practice for preventing foodborne illness.
Question 2: A food handler is preparing raw chicken breasts and needs to move on to slicing deli meats. What must happen between these tasks?
- Rinse the cutting board with cold water and continue
- Wash hands and change single-use gloves; wash, rinse, and sanitize the cutting board (Correct answer)
- Simply change gloves without washing hands
- Wipe the cutting board with a sanitized cloth
Correct answer: Wash hands and change single-use gloves; wash, rinse, and sanitize the cutting board
Moving from raw poultry to ready-to-eat deli meats requires a full handwash, fresh gloves, and a properly cleaned and sanitized cutting board.
When changing tasks from handling raw poultry to preparing ready-to-eat (RTE) deli meats, food handlers must: (1) Remove and discard single-use gloves, (2) Wash hands thoroughly for at least 20 seconds, (3) Put on fresh single-use gloves. Additionally, all equipment and surfaces that contacted raw poultry — including the cutting board and knife — must be washed, rinsed, and sanitized before use on RTE food. Changing gloves without handwashing is not sufficient because pathogens can contaminate the new gloves during the change process.
Question 3: A food operation uses a dishwashing machine for sanitizing. What temperature must the final rinse reach to sanitize dishes properly in a high-temperature machine?
- 150°F (66°C)
- 160°F (71°C)
- 180°F (82°C) (Correct answer)
- 200°F (93°C)
Correct answer: 180°F (82°C)
High-temperature dishwashing machines must provide a final rinse temperature of at least 180°F (82°C) to sanitize tableware and equipment.
High-temperature commercial dishwashers sanitize by exposing surfaces to hot water. ServSafe requires that the final hot-water rinse reach a minimum of 180°F (82°C) on the surface of the dishes as measured by a heat-sensitive tape or test strip placed on the ware. The wash cycle temperature is typically 150°F–160°F. Low-temperature machines use chemical sanitizers (typically chlorine at 50 ppm) instead of heat. Operators must regularly check machine temperatures and chemical concentrations to verify effectiveness.
Question 4: According to ServSafe, which food is considered a Time/Temperature Control for Safety (TCS) food?
- Whole uncut apples
- Honey
- Cooked rice (Correct answer)
- Dry crackers
Correct answer: Cooked rice
Cooked rice is a TCS food because it has sufficient moisture and nutrients to support bacterial growth in the danger zone.
Time/Temperature Control for Safety (TCS) foods require careful temperature and time controls because they can support the rapid growth of pathogens. Cooked rice is a TCS food because cooking adds moisture (raising water activity) and destroys competing microorganisms, allowing pathogens like Bacillus cereus — which produces heat-resistant spores — to germinate and produce toxins if rice is left in the temperature danger zone. Whole uncut apples, honey, and dry crackers are not TCS foods because they are acidic, low in water activity, or low in moisture.
Question 5: When must a food manager re-inspect a supplier's facility?
- Only when required by the local health department
- After a supplier has failed a previous inspection (Correct answer)
- Every time a delivery is received
- Only when an outbreak is linked to the supplier
Correct answer: After a supplier has failed a previous inspection
After a supplier fails an inspection, the food manager must conduct a follow-up inspection to verify the problem has been corrected.
ServSafe recommends that food managers use approved and reputable suppliers and conduct periodic inspections of supplier facilities. If a supplier fails an inspection — due to unsafe practices, poor sanitation, or pest evidence — the food manager must conduct a follow-up (re-inspection) after the supplier has had time to implement corrective actions. This ensures that the food supply chain remains safe. Managers should also review supplier inspection reports from regulatory agencies and third-party auditors when selecting and approving vendors.
Question 6: Which pathogen is most associated with eating raw or undercooked shellfish, such as oysters?
- Listeria monocytogenes
- Salmonella Typhi
- Vibrio vulnificus (Correct answer)
- Clostridium botulinum
Correct answer: Vibrio vulnificus
Vibrio vulnificus is a naturally occurring bacterium in warm coastal waters and is most commonly linked to raw or undercooked oysters and other shellfish.
Vibrio vulnificus is a gram-negative bacterium found naturally in warm coastal marine environments. Oysters and other bivalve shellfish filter large volumes of water and can concentrate the pathogen in their tissues. Consuming raw or undercooked oysters contaminated with Vibrio vulnificus can cause vibriosis, which is particularly dangerous for immunocompromised individuals, people with liver disease, or those taking acid-suppressing medications. Symptoms include watery diarrhea, abdominal cramping, nausea, vomiting, fever, and in severe cases, bloodstream infections. Cooking shellfish to 145°F destroys the pathogen.
ServSafe Manager Exam 8 2
What is the proper handwashing procedure duration for food handlers?