ServSafe Manager Exam 7 2

Question 1

What is FAT TOM?

Accepted Answer

A list of the six conditions that allow pathogens to grow

Answer

A cooling method for large batches of hot food

Answer

A personal hygiene checklist for food handlers

Answer

A type of foodborne toxin produced by mold

Question 2

Which type of hazard is represented by a bone fragment found in a fish fillet?

Accepted Answer

Physical hazard

Answer

Biological hazard

Answer

Chemical hazard

Answer

Allergen hazard

Question 3

A food handler has a cut on their hand with a bandage. What additional step must they take before handling ready-to-eat food?

Accepted Answer

Cover the bandage with a single-use glove

Answer

Apply antiseptic to the cut before starting work

Answer

Notify their manager and take the rest of the day off

Answer

Wash the bandaged hand twice before each task

Question 4

Ready-to-eat foods prepared in-house must be date-marked if they will be held for more than how many hours?

Accepted Answer

48 hours

Answer

12 hours

Answer

24 hours

Answer

36 hours

Question 5

Which of the following describes cross-contamination?

Accepted Answer

Raw chicken juices dripping onto ready-to-eat lettuce in the refrigerator

Answer

A food handler not washing hands between tasks

Answer

Storing cleaning chemicals next to food products

Answer

A patron complaining about a foreign object in their food

Question 6

What minimum internal temperature must shell eggs be cooked to when prepared for immediate service?

Accepted Answer

145°F (63°C) for 15 seconds

Answer

135°F (57°C) for 15 seconds

Answer

155°F (68°C) for 15 seconds

Answer

165°F (74°C) for 15 seconds