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

An employee with a sore throat and fever must be restricted from working with or around exposed food.

Question 2

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

Accepted Answer

165°F (74°C)

Answer

Poultry must reach an internal temperature of 165°F (74°C) for 15 seconds.

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

Food-contact surfaces in constant use must be cleaned and sanitized at least every 4 hours.

Question 4

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

Accepted Answer

Wash, rinse, sanitize

Answer

The correct order is wash, rinse, then sanitize, followed by air drying.

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

Cold TCS food should be received at 41°F (5°C) or lower, and rejected if warmer.

ServSafe Practice Test