ServSafe Manager Exam 1 (5) 3

Question 1

Which of the following is a physical contaminant that could be found in food?

Accepted Answer

A fish bone in a fillet

Answer

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?

Accepted Answer

Conduct a hazard analysis

Answer

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?

Accepted Answer

Salmonella Typhi

Answer

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:

Accepted Answer

In original containers, in a separate area away from food and food-contact surfaces

Answer

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?

Accepted Answer

To prevent backflow of contaminated water into the potable water supply

Answer

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.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Exam 1 (5) 3