ServSafe Manager 3 — Questions and Answers
Question 1: What is the most effective way for a manager to verify that handwashing is being done correctly?
- Post a sign at the sink
- Observe employees and monitor the practice (Correct answer)
- Ask employees if they washed their hands
- Provide hand sanitizer at each station
Correct answer: Observe employees and monitor the practice
Active monitoring and observation is the most effective way to verify proper handwashing.
Question 2: Cold TCS food should be discarded after how many hours if held without temperature control?
- 4 hours
- 6 hours (Correct answer)
- 8 hours
- 2 hours
Correct answer: 6 hours
Cold TCS food held without temperature control must be discarded after 6 hours, starting at 41°F.
Question 3: What document must a manager keep to show shellfish were received from an approved source?
- Invoice receipt
- Shellstock identification tags (Correct answer)
- Supplier business license
- Temperature log
Correct answer: Shellstock identification tags
Shellstock tags must be kept on file for 90 days from the date the last shellfish was used.
Question 4: A manager finds chemical sanitizer concentration is too high. What is the risk?
- It will not kill pathogens
- It can leave toxic residue on surfaces (Correct answer)
- It evaporates too slowly
- It loses effectiveness immediately
Correct answer: It can leave toxic residue on surfaces
Sanitizer that is too concentrated can be toxic and leave unsafe residue on food-contact surfaces.
Question 5: What is the correct method to cool a large pot of hot soup safely?
- Leave it at room temperature overnight
- Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours (Correct answer)
- Place directly in the freezer until frozen
- Cool to 41°F within 2 hours total
Correct answer: Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours
TCS food must cool from 135°F to 70°F within 2 hours and from 70°F to 41°F within the next 4 hours.
Question 6: Which pest-control responsibility falls on the manager?
- Applying pesticides personally throughout the kitchen
- Working with a licensed Pest Control Operator and keeping the facility clean (Correct answer)
- Ignoring minor infestations until they grow
- Storing food on the floor to monitor for pests
Correct answer: Working with a licensed Pest Control Operator and keeping the facility clean
Managers should partner with a licensed PCO and maintain sanitation to prevent pests.
Question 7: A manager must train staff on the Big 8 (now Big 9) major food allergens. Which is included?
- Garlic
- Sesame (Correct answer)
- Black pepper
- Corn
Correct answer: Sesame
Sesame was added as the 9th major allergen in the U.S.
ServSafe Manager 3
What is the most effective way for a manager to verify that handwashing is being done correctly?