ServSafe Manager Exam 6 2

Question 1

What is the temperature danger zone for food?

Accepted Answer

41°F–135°F (5°C–57°C)

Answer

The temperature danger zone is 41°F–135°F (5°C–57°C). Pathogens multiply rapidly when food is held within this range.

Question 2

Which pathogen is most commonly associated with improperly cooled poultry dishes?

Accepted Answer

Salmonella spp.

Answer

Salmonella spp. is the pathogen most closely linked to poultry and eggs, especially when cooling is inadequate.

Question 3

A food manager discovers rodent droppings in the dry-storage area. What is the FIRST action to take?

Accepted Answer

Contact a licensed pest control operator

Answer

A licensed pest control operator (PCO) must be called to assess and treat the infestation professionally.

Question 4

What does HACCP stand for?

Accepted Answer

Hazard Analysis and Critical Control Points

Answer

HACCP stands for Hazard Analysis and Critical Control Points, a systematic approach to identifying and controlling food safety hazards.

Question 5

An employee has jaundice (yellowing of the skin and eyes). What should the manager do?

Accepted Answer

Exclude the employee from the operation and notify the regulatory authority

Answer

Jaundice is a symptom associated with Hepatitis A, which requires exclusion from the operation and notification of the regulatory authority.

ServSafe Food Safety Test Prep Practice Test