ServSafe Manager Exam 8 2

Question 1

What is the proper handwashing procedure duration for food handlers?

Accepted Answer

At least 20 seconds of vigorous scrubbing

Answer

5 seconds of rubbing with soap

Answer

10–15 seconds of vigorous scrubbing

Answer

30 seconds of rinsing under warm water

Question 2

A food handler is preparing raw chicken breasts and needs to move on to slicing deli meats. What must happen between these tasks?

Accepted Answer

Wash hands and change single-use gloves; wash, rinse, and sanitize the cutting board

Answer

Rinse the cutting board with cold water and continue

Answer

Simply change gloves without washing hands

Answer

Wipe the cutting board with a sanitized cloth

Question 3

A food operation uses a dishwashing machine for sanitizing. What temperature must the final rinse reach to sanitize dishes properly in a high-temperature machine?

Accepted Answer

180°F (82°C)

Answer

150°F (66°C)

Answer

160°F (71°C)

Answer

200°F (93°C)

Question 4

According to ServSafe, which food is considered a Time/Temperature Control for Safety (TCS) food?

Accepted Answer

Cooked rice

Answer

Whole uncut apples

Answer

Honey

Answer

Dry crackers

Question 5

When must a food manager re-inspect a supplier's facility?

Accepted Answer

After a supplier has failed a previous inspection

Answer

Only when required by the local health department

Answer

Every time a delivery is received

Answer

Only when an outbreak is linked to the supplier

Question 6

Which pathogen is most associated with eating raw or undercooked shellfish, such as oysters?

Accepted Answer

Vibrio vulnificus

Answer

Listeria monocytogenes

Answer

Salmonella Typhi

Answer

Clostridium botulinum