ServSafe Manager Exam 1 (3) 2

Question 1

What is 'first in, first out' (FIFO) in food storage?

Accepted Answer

Rotating stock so older products are used before newer ones to prevent spoilage

Answer

FIFO means placing older food items in front so they are used before newer items, reducing the risk of using spoiled product.

Question 2

A food service worker has a small cut on their hand. What must they do before handling food?

Accepted Answer

Cover the cut with a bandage and wear a single-use glove over it

Answer

Cuts must be covered with a bandage and then a single-use glove to prevent contamination of food from blood or skin.

Question 3

Which type of thermometer is best suited for measuring the internal temperature of thin food items like hamburger patties?

Accepted Answer

Thermocouple or thin-probe thermometer

Answer

A thermocouple or thin-probe thermometer can measure temperature quickly and accurately in thin food items.

Question 4

What is the purpose of pest control in food service operations?

Accepted Answer

To prevent pests from contaminating food, surfaces, and equipment, and to comply with health regulations

Answer

Pest control prevents contamination of food and surfaces and is required by health codes to ensure food safety.

Question 5

When must a food handler wash their hands in a food service setting?

Accepted Answer

Before handling food, after using the restroom, after touching raw meat, and after any activity that could contaminate hands

Answer

Handwashing is required at multiple critical points throughout a shift, not just when hands appear dirty.

ServSafe Food Safety Test Prep Practice Test