ServSafe Manager Exam 8

Question 1

When should a food handler with a sore throat and fever be excluded from the operation?

Accepted Answer

When the customers served are primarily a high-risk population

Answer

A food handler with a sore throat and fever must be excluded from the operation if they primarily serve a high-risk population, such as the elderly, young children, or immunocompromised individuals. These populations are more vulnerable to severe illness from foodborne pathogens. For other operations, restrictions might apply, but exclusion is necessary for high-risk settings.

Question 2

Which is an example of physical contamination?

Accepted Answer

Bones in fish

Answer

Physical contamination occurs when foreign objects accidentally get into food and can cause injury. Bones naturally present in fish, if not properly removed, are considered a physical contaminant because they can cause choking or cuts to the consumer. This differs from chemical or biological contaminants.

Question 3

What thermometer is best suited to checking a dishwashing machine’s final rinse temperature?

Accepted Answer

Maximum registering thermometer

Answer

A maximum registering thermometer is specifically designed to indicate the highest temperature reached during a cycle, even if the temperature subsequently drops. This makes it ideal for checking the final rinse temperature in a dishwashing machine, ensuring that the machine reaches the required sanitizing temperature to effectively kill pathogens on dishes and utensils.

Question 4

What condition promotes the growth of bacteria?

Accepted Answer

Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)

Answer

Bacteria grow most rapidly in the temperature danger zone, which ranges from 41°F (5°C) to 135°F (57°C). The specific range of 70°F to 125°F (21°C to 52°C) falls squarely within this zone and represents optimal conditions for many pathogenic bacteria to multiply quickly. Keeping food out of this range is crucial for preventing bacterial growth.

Question 5

What must a food handler with an infected hand wound do to work safely with food?

Accepted Answer

Cover the wound with an impermeable cover and wear a single-use glove

Answer

An infected hand wound can harbor pathogens that could contaminate food. To work safely, a food handler must first cover the wound with an impermeable cover, such as a finger cot or waterproof bandage, to prevent any leakage. Additionally, a single-use glove must be worn over the cover to provide an extra barrier and ensure food contact surfaces remain uncontaminated.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Exam 8