ServSafe Manager Exam 1 (3) 2 — Questions and Answers
Question 1: What is 'first in, first out' (FIFO) in food storage?
- Serving the first customer who arrives before others
- Rotating stock so older products are used before newer ones to prevent spoilage (Correct answer)
- Stocking shelves with new items in front of older ones
- A cost accounting method for inventory valuation
Correct answer: Rotating stock so older products are used before newer ones to prevent spoilage
FIFO means placing older food items in front so they are used before newer items, reducing the risk of using spoiled product.
First In, First Out (FIFO) is a food storage practice where items that were received first (older stock) are placed at the front of storage areas and used before newer items. This prevents food from sitting too long and becoming unsafe or spoiled. When restocking, new items go to the back while older items move to the front. FIFO applies to dry goods, refrigerated items, and frozen products.
Question 2: A food service worker has a small cut on their hand. What must they do before handling food?
- Wash the cut and handle food normally
- Cover the cut with a bandage and wear a single-use glove over it (Correct answer)
- Inform their manager and take the rest of the day off
- Use hand sanitizer only and proceed with tasks
Correct answer: Cover the cut with a bandage and wear a single-use glove over it
Cuts must be covered with a bandage and then a single-use glove to prevent contamination of food from blood or skin.
ServSafe requires that any cut, sore, or wound on a food handler's hand must be covered with an impermeable bandage or finger cot and then covered with a single-use glove before handling food. This double-layer approach prevents blood or bodily fluids from contaminating food even if the bandage slips. The glove must be changed regularly, especially after touching potentially contaminated surfaces.
Question 3: Which type of thermometer is best suited for measuring the internal temperature of thin food items like hamburger patties?
- Bimetallic stemmed thermometer
- Thermocouple or thin-probe thermometer (Correct answer)
- Candy thermometer
- Infrared thermometer
Correct answer: Thermocouple or thin-probe thermometer
A thermocouple or thin-probe thermometer can measure temperature quickly and accurately in thin food items.
Bimetallic stemmed thermometers require insertion 2-3 inches into the food to get an accurate reading, making them unsuitable for thin items. Thermocouple thermometers, which use a very thin probe and respond within seconds, are ideal for thin foods like hamburger patties, fish fillets, or chicken pieces. Infrared thermometers measure surface temperature, not internal temperature, so they are not suitable for verifying safe internal cooking temperatures.
Question 4: What is the purpose of pest control in food service operations?
- To improve the aesthetic appearance of the establishment
- To prevent pests from contaminating food, surfaces, and equipment, and to comply with health regulations (Correct answer)
- To reduce the need for refrigeration systems
- To meet fire code requirements
Correct answer: To prevent pests from contaminating food, surfaces, and equipment, and to comply with health regulations
Pest control prevents contamination of food and surfaces and is required by health codes to ensure food safety.
Pests such as rodents, cockroaches, and flies can carry dangerous pathogens and contaminate food, food-contact surfaces, and preparation areas. Pest infestations are a major health code violation and can lead to restaurant closures. An integrated pest management (IPM) approach includes denying pests access to the facility, eliminating food and water sources that attract them, and working with licensed pest control operators.
Question 5: When must a food handler wash their hands in a food service setting?
- Only when their hands are visibly dirty
- Before handling food, after using the restroom, after touching raw meat, and after any activity that could contaminate hands (Correct answer)
- Once per hour during a shift
- Only before handling ready-to-eat food
Correct answer: Before handling food, after using the restroom, after touching raw meat, and after any activity that could contaminate hands
Handwashing is required at multiple critical points throughout a shift, not just when hands appear dirty.
Food handlers must wash their hands: before starting work and handling food, after using the restroom, after touching raw meat or poultry, after touching the face, hair, or body, after sneezing or coughing, after handling garbage, after using cleaning chemicals, after handling dirty dishes, after eating or drinking, and after handling money. Visible cleanliness is not a reliable indicator — hands can be contaminated even when appearing clean.
Question 6: What is the maximum amount of time ready-to-eat food can be safely stored in the refrigerator at 41°F (5°C) or below?
- 3 days
- 5 days
- 7 days (Correct answer)
- 10 days
Correct answer: 7 days
Ready-to-eat food prepared on-site can be stored for a maximum of 7 days when held at 41°F (5°C) or below.
ServSafe guidelines state that ready-to-eat food prepared and held in the refrigerator at 41°F or below may be stored for up to 7 days. After this period, the food must be discarded. All stored ready-to-eat food must be labeled with the date it was prepared or opened, and the use-by date (day 1 = preparation day). This rule helps prevent the service of food that may have developed harmful levels of pathogens like Listeria, which can grow slowly at refrigeration temperatures.
ServSafe Manager Exam 1 (3) 2
What is 'first in, first out' (FIFO) in food storage?