ServSafe Manager Exam 1 (4) 2 Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 ServSafe Manager Exam 1 (4) 2 flashcards as text
A food handler who has been diagnosed with Hepatitis A and is showing jaundice must be:
Answer: Excluded from the operation until cleared by a medical professional
Hepatitis A with jaundice is a reportable illness that requires the food handler to be excluded from the operation entirely. The manager must notify the regulatory authority and the food handler cannot return until a medical professional provides clearance.
What is the minimum internal cooking temperature for ground beef?
Answer: 155°F (68°C)
Ground beef must reach an internal temperature of 155°F (68°C) for 15 seconds to kill pathogens such as E. coli O157:H7. Unlike whole cuts of beef, grinding distributes surface bacteria throughout the product.
Which practice best prevents cross-contamination when preparing raw chicken and salad vegetables on the same prep line?
Answer: Use color-coded cutting boards and sanitize between tasks
Color-coded cutting boards and equipment help staff visually identify which surfaces are designated for which food types. Sanitizing between tasks eliminates pathogens that could transfer from raw poultry to ready-to-eat vegetables.
What is the correct order of steps for a three-compartment sink?
Answer: Wash, rinse, sanitize, air-dry
The correct sequence is wash, rinse, sanitize, and then air-dry. Washing removes food particles and grease; rinsing removes detergent residue; sanitizing reduces microorganisms to safe levels; air-drying prevents recontamination.
When cooling a large pot of soup, which method meets the ServSafe cooling requirement?
Answer: Divide the soup into shallow pans and place in an ice-water bath
Food must cool from 135°F to 70°F within 2 hours and then to 41°F within an additional 4 hours. Dividing soup into shallow pans and using an ice-water bath significantly increases surface area for rapid heat transfer to meet this timeline.
A manager notices a food handler storing raw pork above ready-to-eat lettuce in the walk-in cooler. What should the manager do?
Answer: Discard the lettuce immediately and re-train the food handler
Raw pork stored above ready-to-eat food creates a direct cross-contamination risk; any drips from the raw meat would contaminate the lettuce. The compromised lettuce must be discarded, and the food handler must receive immediate corrective training.