ServSafe Manager Exam 1 (4) 2

Question 1

A food handler who has been diagnosed with Hepatitis A and is showing jaundice must be:

Accepted Answer

Excluded from the operation until cleared by a medical professional

Answer

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?

Accepted Answer

155°F (68°C)

Answer

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?

Accepted Answer

Use color-coded cutting boards and sanitize between tasks

Answer

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?

Accepted Answer

Wash, rinse, sanitize, air-dry

Answer

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?

Accepted Answer

Divide the soup into shallow pans and place in an ice-water bath

Answer

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.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Exam 1 (4) 2