ServSafe Management Test #1 3 — Questions and Answers
Question 1: A food manager notices a prep cook handling raw chicken and then immediately grabbing a bag of salad greens without washing hands. What is the MOST appropriate immediate action?
- Log the incident in the corrective action log
- Stop the cook, have them wash hands, and discard the salad greens (Correct answer)
- Instruct the cook to wash hands before the next task
- Sanitize the salad greens before serving
Correct answer: Stop the cook, have them wash hands, and discard the salad greens
The contaminated salad greens must be discarded and the cook must wash hands immediately to prevent cross-contamination.
Question 2: Under a HACCP plan, which step involves identifying potential biological, chemical, or physical hazards in the flow of food?
- Establish critical limits
- Conduct a hazard analysis (Correct answer)
- Verify the system
- Identify corrective actions
Correct answer: Conduct a hazard analysis
A hazard analysis is the first HACCP principle, where managers identify all potential hazards associated with each step in the food preparation process.
Question 3: A manager is developing a cleaning and sanitizing schedule. Which surface requires sanitizing in addition to cleaning?
- The exterior of a reach-in cooler
- A food-contact surface like a cutting board (Correct answer)
- A mop sink
- The outside of a trash can
Correct answer: A food-contact surface like a cutting board
Food-contact surfaces must be both cleaned and sanitized because they directly touch food and can transfer pathogens.
Question 4: What does the 'first-in, first-out' (FIFO) inventory method help prevent?
- Over-ordering of supplies
- Serving expired or spoiled food (Correct answer)
- Excessive food preparation costs
- Temperature abuse during storage
Correct answer: Serving expired or spoiled food
FIFO ensures older stock is used before newer stock, reducing the risk of serving food that has exceeded its use-by date.
Question 5: A food manager is conducting a routine temperature check and finds a roast beef at 125°F (52°C) in the hot-holding unit. What is the correct response?
- Discard the roast beef immediately
- Return the roast to the oven to reheat to 165°F (74°C) within 2 hours, then hot-hold at 135°F (57°C) or above (Correct answer)
- Add more heat to the unit and check again in 30 minutes
- Serve it immediately since it is only slightly below temperature
Correct answer: Return the roast to the oven to reheat to 165°F (74°C) within 2 hours, then hot-hold at 135°F (57°C) or above
Food that drops below 135°F (57°C) in hot-holding must be reheated to 165°F (74°C) within 2 hours before being returned to hot-holding.
Question 6: Which managerial responsibility BEST describes implementing policies, procedures, and employee behaviors that prevent foodborne illness?
- Active managerial control (Correct answer)
- Passive food safety oversight
- Reactive corrective action
- Regulatory compliance only
Correct answer: Active managerial control
Active managerial control is the proactive approach food managers use to prevent, eliminate, or reduce foodborne illness risk factors.
Question 7: A new food handler reports to work with a sore throat and a fever. What should the manager do?
- Allow them to work only in non-food-contact areas
- Restrict them from working with food and refer them to a medical professional (Correct answer)
- Have them wear a mask and gloves while working
- Let them work their shift since symptoms are mild
Correct answer: Restrict them from working with food and refer them to a medical professional
A sore throat with fever can indicate a contagious illness, so the employee must be restricted from working with food and advised to seek medical attention.
ServSafe Management Test #1 3
A food manager notices a prep cook handling raw chicken and then immediately grabbing a bag of salad greens without washing hands.
What is the MOST appropriate immediate action?