ServSafe Manager Exam 1 (3)

Question 1

To wash hands correctly, a food handler must first

Accepted Answer

wet hands and arms

Answer

The first step in correct handwashing procedure for a food handler is to wet hands and arms thoroughly with running water that is at least 100˚F (38˚C). This prepares the skin for effective cleaning with soap. After wetting, soap is applied, followed by vigorous scrubbing, thorough rinsing, and drying with a single-use paper towel.

Question 2

Which is TCS food?

Accepted Answer

Baked potato

Answer

TCS (Time/Temperature Control for Safety) foods are those that require strict time and temperature control to limit the growth of pathogenic microorganisms or toxin formation. A baked potato, once cooked, can support the rapid growth of bacteria like Clostridium botulinum if held at room temperature, making it a TCS food. Other options like coffee, bananas, and saltines do not typically require such controls.

Question 3

In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?

Accepted Answer

Lettuce, fresh halibut, fresh beef roast, ground chicken

Answer

Foods in a cooler should be stored from top to bottom based on their minimum internal cooking temperatures, with ready-to-eat foods at the top and foods requiring higher cooking temperatures at the bottom. This order (Lettuce, fresh halibut, fresh beef roast, ground chicken) prevents raw meat juices, which may contain pathogens, from dripping onto and contaminating foods that will be eaten raw or cooked to a lower temperature.

Question 4

If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

Accepted Answer

Every 4 hours

Answer

Food-contact surfaces that are in constant use must be cleaned and sanitized at least every 4 hours. This regular cleaning schedule is crucial for preventing the buildup of pathogens and allergens, which can accumulate during continuous operation. Adhering to this frequency ensures food safety and minimizes the risk of contamination throughout the workday.

Question 5

What task requires food handlers to wash their hands before and after doing it?

Accepted Answer

Handling raw meat, poultry, or seafood

Answer

Food handlers must wash their hands both before and after handling raw meat, poultry, or seafood. This critical practice is essential to prevent cross-contamination, where harmful bacteria from raw products could be transferred to ready-to-eat foods, other ingredients, or food-contact surfaces. Washing hands at both stages ensures maximum safety and hygiene.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Exam 1 (3)