ServSafe Manager Exam 1 (5)

Question 1

What is a basic characteristic of a virus?

Accepted Answer

Requires a living host to grow

Answer

Commonly found in cattle intestines

Answer

Grows in food

Answer

Destroyed by cooking

Question 2

Where should groundfish be stored in a cooler?

Accepted Answer

Below pork roasts

Answer

Above ready-to-eat food

Answer

Above shellfish

Answer

Below ground poultry

Question 3

What should foodservice operators do to prevent the spread of hepatitis A?

Accepted Answer

Exclude staff with jaundice from the operation

Answer

Purchase mushrooms from approved, reputable suppliers

Answer

Cook food to minimum internal temperatures

Answer

Freeze fish for 36 hours before serving

Question 4

What is the most likely cause of wheezing and hives?

Accepted Answer

Food allergies

Answer

Norovirus

Answer

Hepatitis A

Answer

Shigella spp.

Question 5

Which responsibility is included in the Food and Drug Administration’s role?

Accepted Answer

Regulating food transported across state lines

Answer

Approving HACCP plan

Answer

Issuing licenses and permits

Answer

Inspecting meat, poultry, and eggs

Question 6

What is the first step in developing a HACCP plan?

Accepted Answer

Conduct a hazard analysis

Answer

Establish monitoring procedures

Answer

Determine critical control points

Answer

Identify corrective actions

Question 7

What temperature should the water be for manual dishwashing?

Accepted Answer

Must be at least 110 ̊F (43 ̊C)

Answer

Must be at least 70 ̊F (21 ̊C)

Answer

Must be at least 100 ̊F (37 ̊C)

Answer

Must be at least 90 ̊F (32 ̊)

Question 8

Which process requires a variance from the regulatory authority?

Accepted Answer

Sprouting seeds or beans

Answer

Serving wild game

Answer

Serving imported cheese

Answer

Smoking food to enhance flavor

Question 9

What temperature must stuffed lobster be cooked to?

Accepted Answer

165 °F (74 °C) for 15 seconds

Answer

145 °F (63 °C) for 4 minutes

Answer

135 °F (57 °C) for 4 minutes

Answer

155 °F (68 °C) for 15 seconds

Question 10

What information must be included on the label of food packaged on-site for retail sale?

Accepted Answer

List of ingredients

Answer

Serving size

Answer

Storage guidelines

Answer

Pack date