ServSafe Management Test #1 4

Question 1

A manager wants to verify that the dishwasher is reaching the correct sanitizing temperature. What is the BEST tool to use?

Accepted Answer

Maximum registering thermometer or dishwasher test strips

Answer

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?

Accepted Answer

A metal shaving from a damaged can opener

Answer

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?

Accepted Answer

The food manager or person in charge (PIC)

Answer

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?

Accepted Answer

20 seconds

Answer

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?

Accepted Answer

Reject the delivery because it exceeds the maximum receiving temperature

Answer

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.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Management Test #1 4