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

ServSafe requires at least 20 seconds of vigorous scrubbing with soap and warm water to effectively remove pathogens from hands.

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

Moving from raw poultry to ready-to-eat deli meats requires a full handwash, fresh gloves, and a properly cleaned and sanitized cutting board.

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

High-temperature dishwashing machines must provide a final rinse temperature of at least 180°F (82°C) to sanitize tableware and equipment.

Question 4

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

Accepted Answer

Cooked rice

Answer

Cooked rice is a TCS food because it has sufficient moisture and nutrients to support bacterial growth in the danger zone.

Question 5

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

Accepted Answer

After a supplier has failed a previous inspection

Answer

After a supplier fails an inspection, the food manager must conduct a follow-up inspection to verify the problem has been corrected.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Exam 8 2