ServSafe Manager Exam 1 (5) 2

Question 1

Which pathogen is the leading cause of foodborne illness outbreaks and spreads most easily from infected food handlers?

Accepted Answer

Norovirus

Answer

Norovirus is responsible for the majority of foodborne illness outbreaks in the United States. It is highly contagious and can be transmitted through contaminated food, surfaces, or direct contact with an infected person.

Question 2

What does HACCP stand for?

Accepted Answer

Hazard Analysis and Critical Control Points

Answer

HACCP stands for Hazard Analysis and Critical Control Points. It is a science-based, systematic approach to identifying, evaluating, and controlling food safety hazards throughout the entire food production process.

Question 3

A food handler is prepping raw shrimp and then moves to preparing a fruit salad without washing hands. This is an example of:

Accepted Answer

Biological contamination through cross-contamination

Answer

This is biological cross-contamination, where pathogens from a raw food (shrimp) are transferred to a ready-to-eat food (fruit salad) via the food handler's unwashed hands. Proper handwashing between tasks is essential to prevent this.

Question 4

When using a bimetallic stemmed thermometer, where should the sensing area (dimple to tip) be inserted?

Accepted Answer

Into the center of the thickest part of the food

Answer

The entire sensing area from the tip to the dimple must be inserted into the thickest part of the food for an accurate reading. Inserting only the tip or into a thin area will give an inaccurate temperature that may not reflect the food's actual internal temperature.

Question 5

A ready-to-eat food has been prepared in-house and stored in the refrigerator. What is the maximum number of days it can be held at 41°F or lower?

Accepted Answer

7 days

Answer

Ready-to-eat food prepared in-house can be stored at 41°F or lower for a maximum of 7 days. After 7 days, the risk of Listeria monocytogenes growth becomes significant and the food must be discarded.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Exam 1 (5) 2