ServSafe Management Test #1 4 — Questions and Answers
Question 1: A manager wants to verify that the dishwasher is reaching the correct sanitizing temperature. What is the BEST tool to use?
- A standard food thermometer
- Maximum registering thermometer or dishwasher test strips (Correct answer)
- An infrared laser thermometer
- The dishwasher's built-in digital display only
Correct answer: Maximum registering thermometer or dishwasher test strips
A maximum registering thermometer or test strips accurately measure the peak temperature water reaches inside the dishwasher during the sanitizing cycle.
Question 2: Which of the following is an example of a physical contaminant in food?
- Salmonella bacteria from undercooked poultry
- A metal shaving from a damaged can opener (Correct answer)
- Cleaning chemical residue on a cutting board
- Pesticide residue on unwashed produce
Correct answer: A metal shaving from a damaged can opener
A metal shaving is a physical contaminant — a foreign object that can cause injury when food is consumed.
Question 3: In a food establishment, who is ultimately responsible for ensuring that food handlers follow safe food practices?
- The local health department inspector
- The food manager or person in charge (PIC) (Correct answer)
- Each individual food handler
- The establishment owner
Correct answer: The food manager or person in charge (PIC)
The food manager or Person in Charge (PIC) is legally and operationally responsible for ensuring food safety practices are followed at all times.
Question 4: A manager is training staff on proper handwashing. What is the minimum recommended time for scrubbing hands with soap?
- 5 seconds
- 10 to 15 seconds
- 20 seconds (Correct answer)
- 60 seconds
Correct answer: 20 seconds
The FDA recommends scrubbing hands with soap for at least 20 seconds to effectively remove pathogens.
Question 5: A delivery arrives with ground beef at 50°F (10°C). What should the manager do?
- Accept the delivery and refrigerate immediately
- Accept the delivery since it is close to 41°F (5°C)
- Reject the delivery because it exceeds the maximum receiving temperature (Correct answer)
- Accept and cook the beef immediately without refrigerating
Correct answer: Reject the delivery because it exceeds the maximum receiving temperature
Ground beef must be received at 41°F (5°C) or below; a temperature of 50°F (10°C) indicates temperature abuse and the shipment must be rejected.
Question 6: What is the purpose of a variance from the regulatory authority in food service?
- To allow a restaurant to skip HACCP documentation
- To get permission to use a non-standard food process that requires special handling (Correct answer)
- To appeal a health department citation
- To extend the expiration dates of stored foods
Correct answer: To get permission to use a non-standard food process that requires special handling
A variance is an official modification that allows a food establishment to use a specialized food process — such as smoking or curing — that deviates from standard food codes.
Question 7: A manager finds that a prep cook stored a container of raw pork above ready-to-eat lettuce in the walk-in cooler. Which food safety principle was violated?
- FIFO storage rotation
- Proper food storage order to prevent cross-contamination (Correct answer)
- Minimum internal temperature requirements
- Time-temperature control procedures
Correct answer: Proper food storage order to prevent cross-contamination
Raw animal proteins must always be stored below ready-to-eat foods to prevent raw juices from dripping onto and contaminating them.
ServSafe Management Test #1 4
A manager wants to verify that the dishwasher is reaching the correct sanitizing temperature.
What is the BEST tool to use?