ServSafe Manager Exam 1

Question 1

What is the purpose of setting critical limits in a HACCP plan?

Accepted Answer

To identify where hazards can be eliminated

Answer

Critical limits in a HACCP plan are maximum or minimum values that a physical, biological, or chemical hazard must be controlled by at a critical control point (CCP). Their purpose is to define the boundaries for safe operation, ensuring that hazards are prevented, eliminated, or reduced to an acceptable level. This helps identify precisely where control is needed to maintain food safety.

Question 2

What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

Accepted Answer

Corrective action

Answer

Corrective action is the HACCP principle that involves taking steps when a critical limit has not been met. Rewashing melons with surface dirt indicates that the initial cleaning was insufficient, meaning a critical limit for cleanliness was not met. Therefore, rewashing is a corrective measure taken to bring the product back within safe parameters.

Question 3

Metal shavings are which type of contaminant?

Accepted Answer

Physical

Answer

Metal shavings are classified as a physical contaminant because they are foreign objects that can accidentally get into food. Unlike biological contaminants (e.g., bacteria) or chemical contaminants (e.g., cleaning agents), physical contaminants are solid, visible items that can cause injury or illness if consumed. They pose a direct physical hazard.

Question 4

Which action requires a food handler to change gloves?

Accepted Answer

The food handler is wearing gloves that have been torn

Answer

Food handlers must change gloves immediately if they become torn, dirty, or if they are switching tasks, especially between raw and ready-to-eat foods. A torn glove compromises the protective barrier between the handler's hands and the food, creating a direct risk of contamination. Maintaining intact gloves is crucial for hygiene.

Question 5

What is the minimum internal cooking temperature for green beans that are hot-held for service?

Accepted Answer

135˚F (57˚C)

Answer

Parasites are commonly associated with seafood, particularly raw or undercooked fish, and can also be found in contaminated water and produce. They are biological hazards that can cause illness if ingested. Proper cooking, freezing, and sourcing from approved suppliers are crucial measures to prevent parasitic infections from seafood.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Manager Exam 1