ServSafe Manager Exam 1 (5) 3 — Questions and Answers
Question 1: Which of the following is a physical contaminant that could be found in food?
- Pesticide residue on produce
- A fish bone in a fillet (Correct answer)
- E. coli bacteria in ground beef
- Cleaning solution splashed onto a salad
Correct answer: A fish bone in a fillet
A fish bone in a fillet is a physical contaminant — a foreign object that can cause injury when consumed. Physical hazards include bones, shells, glass, metal fragments, and other hard objects that do not belong in the food.
Question 2: What is the first step of the HACCP system?
- Establish critical limits
- Identify corrective actions
- Conduct a hazard analysis (Correct answer)
- Establish monitoring procedures
Correct answer: Conduct a hazard analysis
The first step of HACCP is conducting a hazard analysis, which involves identifying all biological, chemical, and physical hazards that could reasonably occur at each step of the food production process. This forms the foundation of the entire HACCP plan.
Question 3: A food service manager must exclude a food handler from working with food if the handler is diagnosed with which illness?
- Strep throat
- The common cold
- Salmonella Typhi (Correct answer)
- Mild seasonal allergies
Correct answer: Salmonella Typhi
Salmonella Typhi (typhoid fever) is one of the Big 6 illnesses that requires complete exclusion from the food operation. The regulatory authority must also be notified. The other listed conditions do not require exclusion unless symptoms like vomiting or diarrhea are present.
Question 4: Chemicals must be stored in a food service operation:
- In a locked cabinet anywhere in the kitchen
- In original containers, in a separate area away from food and food-contact surfaces (Correct answer)
- Near the dishwashing area for easy access
- In the same storage area as food, if properly labeled
Correct answer: In original containers, in a separate area away from food and food-contact surfaces
Chemicals must be stored in their original containers with intact labels and in a designated area completely separate from food, equipment, utensils, and single-use items. This prevents accidental chemical contamination of food or food-contact surfaces.
Question 5: What is the purpose of air gaps in a plumbing system within a food service operation?
- To prevent water pressure from being too high
- To allow for hot water expansion
- To prevent backflow of contaminated water into the potable water supply (Correct answer)
- To reduce water usage in dishwashing equipment
Correct answer: To prevent backflow of contaminated water into the potable water supply
An air gap is a physical space between the water outlet and the flood rim of a sink or other receptacle. It prevents backflow — the reverse flow of contaminated water back into the potable (drinkable) water supply — which is a critical cross-connection control.
Question 6: Food handlers should wash their hands for at least how many seconds when scrubbing?
- 5 seconds
- 10 seconds
- 20 seconds (Correct answer)
- 60 seconds
Correct answer: 20 seconds
Food handlers must scrub their hands and arms vigorously for at least 10 to 15 seconds after applying soap, which contributes to a total handwashing process of at least 20 seconds. This friction is critical for removing pathogens from the skin surface.
ServSafe Manager Exam 1 (5) 3
Which of the following is a physical contaminant that could be found in food?