ServSafe Manager 2 — Questions and Answers
Question 1: A manager observes an employee with a sore throat and fever. What is the correct action?
- Restrict the employee from working with exposed food (Correct answer)
- Allow the employee to continue if they wear gloves
- Send the employee home only if they have a doctor's note
- Move the employee to dishwashing duties
Correct answer: Restrict the employee from working with exposed food
An employee with a sore throat and fever must be restricted from working with or around exposed food.
Question 2: What is the minimum internal cooking temperature for poultry held for 15 seconds?
- 155°F (68°C)
- 145°F (63°C)
- 165°F (74°C) (Correct answer)
- 135°F (57°C)
Correct answer: 165°F (74°C)
Poultry must reach an internal temperature of 165°F (74°C) for 15 seconds.
Question 3: How often should a manager ensure that food-contact surfaces in constant use are cleaned and sanitized?
- Every 4 hours (Correct answer)
- Every 8 hours
- Once per shift
- At the end of the day
Correct answer: Every 4 hours
Food-contact surfaces in constant use must be cleaned and sanitized at least every 4 hours.
Question 4: A manager is setting up a three-compartment sink. What is the correct order of compartments?
- Rinse, wash, sanitize
- Wash, rinse, sanitize (Correct answer)
- Sanitize, wash, rinse
- Wash, sanitize, rinse
Correct answer: Wash, rinse, sanitize
The correct order is wash, rinse, then sanitize, followed by air drying.
Question 5: What is the maximum receiving temperature for cold TCS food that should be rejected if exceeded?
- 41°F (5°C) (Correct answer)
- 45°F (7°C)
- 50°F (10°C)
- 32°F (0°C)
Correct answer: 41°F (5°C)
Cold TCS food should be received at 41°F (5°C) or lower, and rejected if warmer.
Question 6: When training staff, a manager explains the danger zone. What temperature range is it?
- 32°F to 70°F
- 41°F to 135°F (Correct answer)
- 50°F to 120°F
- 70°F to 165°F
Correct answer: 41°F to 135°F
The temperature danger zone is 41°F to 135°F (5°C to 57°C).
Question 7: A health inspector arrives unannounced. What should the manager do first?
- Ask them to return at a more convenient time
- Verify their identification and credentials (Correct answer)
- Refuse entry until the owner is present
- Begin cleaning the kitchen immediately
Correct answer: Verify their identification and credentials
The manager should verify the inspector's identification before allowing access.
ServSafe Manager 2
A manager observes an employee with a sore throat and fever.
What is the correct action?