ServSafe Manager Exam 6 2

Question 1

What is the temperature danger zone for food?

Accepted Answer

41°F–135°F (5°C–57°C)

Answer

32°F–100°F (0°C–38°C)

Answer

50°F–140°F (10°C–60°C)

Answer

40°F–165°F (4°C–74°C)

Question 2

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

Accepted Answer

Salmonella spp.

Answer

Hepatitis A

Answer

Norovirus

Answer

Listeria monocytogenes

Question 3

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

Accepted Answer

Contact a licensed pest control operator

Answer

Spray pesticide throughout the storage area immediately

Answer

Discard all food in the area and close the operation

Answer

Seal gaps in walls and floors without notifying anyone

Question 4

What does HACCP stand for?

Accepted Answer

Hazard Analysis and Critical Control Points

Answer

Health and Contamination Control Protocol

Answer

Hazardous Activity Control and Compliance Plan

Answer

Hygiene Awareness and Critical Care Practices

Question 5

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

Accepted Answer

Exclude the employee from the operation and notify the regulatory authority

Answer

Allow the employee to work but restrict them to non-food contact duties

Answer

Require the employee to wash hands more frequently

Answer

Have the employee wear gloves and a face mask

Question 6

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

Accepted Answer

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

Answer

Thaw at room temperature for up to 4 hours

Answer

Submerge in warm water at 90°F (32°C)

Answer

Thaw in the microwave and then re-freeze