ServSafe

ServSafe Manager Exam 2

When must a food handler change gloves?

After 1 hour of constant use

At the end of the shift

Every 6 hours

Every 3 hours

Correct! Wrong!

What is the minimum water temperature required when using hot water to sanitize objects?

173˚F (78˚C)

179˚F (81˚C)

171˚F (77˚C)

176˚F (80˚C)

Correct! Wrong!

What temperature must a high-temperature dishwasher’s final sanitizing rinse be?

At least 180 ̊F (82 ̊C)

At least 170 ̊F (76 ̊C)

At least 160 ̊F (71 ̊C)

At least 150 ̊F (65 ̊C)

Correct! Wrong!

What food safety practice can prevent cross-contact?

Using only food-grade equipment

Purchasing food from approved, reputable suppliers

Washing, rinsing, and sanitizing utensils before each use

Keeping food frozen until use

Correct! Wrong!

What should a foodservice operator do when responding to a foodborne-illness outbreak?

Ask customers for proof of their symptoms

Segregate the product

Notify the media

Close the operation for the day

Correct! Wrong!

Which food may be re-served to customers?

Unused, uncovered condiments

Unopened pre-packaged food

Uneaten bread

Unused whole fruit garnish

Correct! Wrong!

What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals?

Environmental Protection Agency

People for the Ethical Treatment of Animals

Occupational Safety and Health Administration

National Restaurant Association

Correct! Wrong!

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

Raw carrots

Rare hamburgers

Potato salad

Coleslaw

Correct! Wrong!

What food item does the Food and Drug Administration advise against offering on a children's menu?

Fried shrimp

Egg salad

Rare cheeseburgers

Peanut butter and jelly sandwiches

Correct! Wrong!

Which group of individuals has a higher risk of foodborne illness?

Elderly people

Women

Teenagers

Vegetarians

Correct! Wrong!

Single-use gloves are not required when...

cleaning stationary equipment.

the food handler has a latex sensitivity.

handling cooked food.

washing produce.

Correct! Wrong!

What must a food handler with a hand-wound do to safely work with food?

Bandage the wound and avoid contact with food for the rest of the shift

Bandage the wound with an impermeable cover and wear a single-use glove

Apply iodine solution and a permeable bandage

Wash the wound and wear a single-use glove

Correct! Wrong!

Which item is a potential physical contaminant?

Sweat

Jewelry

Sanitizer

Hand sanitizer

Correct! Wrong!

Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

Correct! Wrong!

What is the first step of cleaning and sanitizing stationary equipment?

Spray the surface with cleanser

Wash the equipment surface using hot water

Take off removable parts

Unplug the unit

Correct! Wrong!

Hot TCS food can be held without temperature control for a maximum of

Correct! Wrong!

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ServSafe Manager Exam 2

When must a food handler change gloves?

What is the minimum water temperature required when using hot water to sanitize objects?

What temperature must a high-temperature dishwasher’s final sanitizing rinse be?

What food safety practice can prevent cross-contact?

What should a foodservice operator do when responding to a foodborne-illness outbreak?

Which food may be re-served to customers?

What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals?

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

What food item does the Food and Drug Administration advise against offering on a children's menu?

Which group of individuals has a higher risk of foodborne illness?

Single-use gloves are not required when...

What must a food handler with a hand-wound do to safely work with food?

Which item is a potential physical contaminant?

Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

What is the first step of cleaning and sanitizing stationary equipment?

Hot TCS food can be held without temperature control for a maximum of

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