ServSafe Manager Exam 1 (2) 2

Question 1

What is the most important way to prevent foodborne illness in a food service operation?

Accepted Answer

Practicing proper personal hygiene, especially handwashing

Answer

Proper handwashing is the single most important practice for preventing the spread of pathogens in food service.

Question 2

Which of the following describes a biological hazard in food safety?

Accepted Answer

Bacteria, viruses, and parasites that can cause foodborne illness

Answer

Biological hazards include microorganisms such as bacteria, viruses, and parasites that cause foodborne illness when consumed.

Question 3

What does FAT TOM stand for in food safety?

Accepted Answer

Food, Acidity, Time, Temperature, Oxygen, Moisture — conditions that support bacterial growth

Answer

FAT TOM is a mnemonic for the six conditions that allow most foodborne pathogens to grow: Food, Acidity, Time, Temperature, Oxygen, and Moisture.

Question 4

When should a food service worker be excluded from working with food?

Accepted Answer

When they have been diagnosed with a reportable illness such as Salmonella typhi or Hepatitis A

Answer

Workers with diagnosed reportable illnesses like Salmonella typhi, Hepatitis A, Norovirus, E. coli, or Shigella must be excluded from working with food.

Question 5

What is the correct internal temperature for cooking whole poultry like a whole turkey?

Accepted Answer

165°F (74°C)

Answer

Whole poultry must reach an internal temperature of 165°F (74°C) for at least 15 seconds to be safe.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Exam 1 (2) 2