ServSafe Management 2 — Questions and Answers
Question 1: A manager notices an employee with a sore throat and fever working the service line. What is the correct action?
- Restrict the employee from working with food (Correct answer)
- Move the employee to dishwashing
- Send them home only if a customer complains
- Allow them to keep working if they wear gloves
Correct answer: Restrict the employee from working with food
Employees with a sore throat and fever must be restricted from working with or around food.
Question 2: Who has the primary responsibility for food safety training in an establishment?
- The person in charge (manager) (Correct answer)
- The local health inspector
- The newest staff member
- The food supplier
Correct answer: The person in charge (manager)
The person in charge is responsible for ensuring staff are trained in food safety.
Question 3: An employee reports being diagnosed with Norovirus. The manager should:
- Exclude the employee until cleared by a medical practitioner (Correct answer)
- Restrict them to non-food tasks
- Let them work after washing hands
- Take no action if they feel fine
Correct answer: Exclude the employee until cleared by a medical practitioner
Employees diagnosed with Norovirus must be excluded until medically cleared.
Question 4: What document should a manager keep to verify supplier food safety practices?
- Supplier inspection reports or certificates (Correct answer)
- Employee time cards
- Customer feedback cards
- Daily sales receipts
Correct answer: Supplier inspection reports or certificates
Managers should obtain supplier inspection reports to confirm safe sourcing.
Question 5: A manager must ensure handwashing sinks are:
- Used only for handwashing (Correct answer)
- Used for both handwashing and food prep
- Stocked with sanitizer instead of soap
- Locked when not in use
Correct answer: Used only for handwashing
Handwashing sinks must be used exclusively for washing hands.
Question 6: When should a manager conduct a food safety self-inspection?
- Regularly on a scheduled basis (Correct answer)
- Only when the health inspector visits
- Only after a customer illness
- Once when the business opens
Correct answer: Regularly on a scheduled basis
Routine self-inspections help maintain ongoing food safety compliance.
Question 7: A manager finds the walk-in cooler at 50°F (10°C). The correct response is to:
- Move food to a working unit and check product temperatures (Correct answer)
- Lower the thermostat and wait
- Discard all food immediately without checking
- Ignore it until the next delivery
Correct answer: Move food to a working unit and check product temperatures
Food should be moved to a functioning unit and checked for time in the temperature danger zone.
ServSafe Management 2
A manager notices an employee with a sore throat and fever working the service line.
What is the correct action?