ServSafe Manager 2

Question 1

A manager observes an employee with a sore throat and fever. What is the correct action?

Accepted Answer

Restrict the employee from working with exposed food

Answer

Allow the employee to continue if they wear gloves

Answer

Send the employee home only if they have a doctor's note

Answer

Move the employee to dishwashing duties

Question 2

What is the minimum internal cooking temperature for poultry held for 15 seconds?

Accepted Answer

165°F (74°C)

Answer

155°F (68°C)

Answer

145°F (63°C)

Answer

135°F (57°C)

Question 3

How often should a manager ensure that food-contact surfaces in constant use are cleaned and sanitized?

Accepted Answer

Every 4 hours

Answer

Every 8 hours

Answer

Once per shift

Answer

At the end of the day

Question 4

A manager is setting up a three-compartment sink. What is the correct order of compartments?

Accepted Answer

Wash, rinse, sanitize

Answer

Rinse, wash, sanitize

Answer

Sanitize, wash, rinse

Answer

Wash, sanitize, rinse

Question 5

What is the maximum receiving temperature for cold TCS food that should be rejected if exceeded?

Accepted Answer

41°F (5°C)

Answer

45°F (7°C)

Answer

50°F (10°C)

Answer

32°F (0°C)

Question 6

When training staff, a manager explains the danger zone. What temperature range is it?

Accepted Answer

41°F to 135°F

Answer

32°F to 70°F

Answer

50°F to 120°F

Answer

70°F to 165°F

Question 7

A health inspector arrives unannounced. What should the manager do first?

Accepted Answer

Verify their identification and credentials

Answer

Ask them to return at a more convenient time

Answer

Refuse entry until the owner is present

Answer

Begin cleaning the kitchen immediately