ServSafe Manager Exam 1 (2)

Question 1

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

Accepted Answer

Segregate the product

Answer

Ask customers for proof of their symptoms

Answer

Notify the media

Answer

Close the operation for the day

Question 2

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

Accepted Answer

171˚F (77˚C)

Answer

173˚F (78˚C)

Answer

179˚F (81˚C)

Answer

176˚F (80˚C)

Question 3

What food safety practice can prevent cross-contact?

Accepted Answer

Washing, rinsing, and sanitizing utensils before each use

Answer

Using only food-grade equipment

Answer

Purchasing food from approved, reputable suppliers

Answer

Keeping food frozen until use

Question 4

Which food may be re-served to customers?

Accepted Answer

Unopened pre-packaged food

Answer

Unused, uncovered condiments

Answer

Uneaten bread

Answer

Unused whole fruit garnish

Question 5

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

Accepted Answer

Rare cheeseburgers

Answer

Fried shrimp

Answer

Egg salad

Answer

Peanut butter and jelly sandwiches

Question 6

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

Accepted Answer

Elderly people

Answer

Women

Answer

Teenagers

Answer

Vegetarians

Question 7

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?

Accepted Answer

6

Answer

4

Answer

2

Answer

8

Question 8

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

Accepted Answer

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

Answer

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

Answer

Apply iodine solution and a permeable bandage

Answer

Wash the wound and wear a single-use glove

Question 9

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

Accepted Answer

4

Answer

8

Answer

2

Answer

6

Question 10

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

Accepted Answer

At least 180 ̊F (82 ̊C)

Answer

At least 170 ̊F (76 ̊C)

Answer

At least 160 ̊F (71 ̊C)

Answer

At least 150 ̊F (65 ̊C)