ServSafe Manager Exam 1 (4) 2 — Questions and Answers
Question 1: A food handler who has been diagnosed with Hepatitis A and is showing jaundice must be:
- Excluded from the operation until cleared by a medical professional (Correct answer)
- Restricted to non-food-contact tasks only
- Required to wear double gloves while working
- Allowed to work if they wash hands frequently
Correct answer: Excluded from the operation until cleared by a medical professional
Hepatitis A with jaundice is a reportable illness that requires the food handler to be excluded from the operation entirely. The manager must notify the regulatory authority and the food handler cannot return until a medical professional provides clearance.
Question 2: What is the minimum internal cooking temperature for ground beef?
- 145°F (63°C)
- 155°F (68°C) (Correct answer)
- 165°F (74°C)
- 135°F (57°C)
Correct answer: 155°F (68°C)
Ground beef must reach an internal temperature of 155°F (68°C) for 15 seconds to kill pathogens such as E. coli O157:H7. Unlike whole cuts of beef, grinding distributes surface bacteria throughout the product.
Question 3: Which practice best prevents cross-contamination when preparing raw chicken and salad vegetables on the same prep line?
- Rinse cutting boards with water between uses
- Use color-coded cutting boards and sanitize between tasks (Correct answer)
- Prepare both items simultaneously to save time
- Wipe surfaces with a dry cloth between uses
Correct answer: Use color-coded cutting boards and sanitize between tasks
Color-coded cutting boards and equipment help staff visually identify which surfaces are designated for which food types. Sanitizing between tasks eliminates pathogens that could transfer from raw poultry to ready-to-eat vegetables.
Question 4: What is the correct order of steps for a three-compartment sink?
- Rinse, wash, sanitize, air-dry
- Wash, rinse, sanitize, air-dry (Correct answer)
- Sanitize, wash, rinse, air-dry
- Wash, sanitize, rinse, air-dry
Correct answer: Wash, rinse, sanitize, air-dry
The correct sequence is wash, rinse, sanitize, and then air-dry. Washing removes food particles and grease; rinsing removes detergent residue; sanitizing reduces microorganisms to safe levels; air-drying prevents recontamination.
Question 5: When cooling a large pot of soup, which method meets the ServSafe cooling requirement?
- Place the covered pot in the walk-in cooler immediately
- Leave the pot at room temperature for up to 4 hours
- Divide the soup into shallow pans and place in an ice-water bath (Correct answer)
- Cool on the counter until it reaches 70°F, then refrigerate
Correct answer: Divide the soup into shallow pans and place in an ice-water bath
Food must cool from 135°F to 70°F within 2 hours and then to 41°F within an additional 4 hours. Dividing soup into shallow pans and using an ice-water bath significantly increases surface area for rapid heat transfer to meet this timeline.
Question 6: A manager notices a food handler storing raw pork above ready-to-eat lettuce in the walk-in cooler. What should the manager do?
- Discard the lettuce immediately and re-train the food handler (Correct answer)
- Move the pork below the lettuce and continue service
- Do nothing if the pork is in a sealed container
- Move raw pork above poultry but below ready-to-eat foods and re-train the handler
Correct answer: Discard the lettuce immediately and re-train the food handler
Raw pork stored above ready-to-eat food creates a direct cross-contamination risk; any drips from the raw meat would contaminate the lettuce. The compromised lettuce must be discarded, and the food handler must receive immediate corrective training.
ServSafe Manager Exam 1 (4) 2
A food handler who has been diagnosed with Hepatitis A and is showing jaundice must be: