ServSafe Manager Exam 1 (2) 3 — Questions and Answers
Question 1: A food handler with a sore throat and fever should be:
- Restricted from working with exposed food (Correct answer)
- Excluded from the operation entirely
- Allowed to work only in dishwashing
- Required to wear a mask and continue all duties
Correct answer: Restricted from working with exposed food
A sore throat with fever is a symptom that requires restricting the food handler from working with exposed food or food-contact surfaces.
Question 2: Which method is acceptable for cooling a large pot of soup from 135°F to 70°F?
- Leave it on the counter with the lid on
- Place it directly in a walk-in cooler uncovered
- Divide it into smaller shallow containers (Correct answer)
- Add cold water directly to the pot
Correct answer: Divide it into smaller shallow containers
Dividing soup into smaller, shallow containers increases surface area and allows rapid cooling through the danger zone.
Question 3: What is the minimum internal cooking temperature for ground beef?
- 145°F (63°C)
- 155°F (68°C) (Correct answer)
- 165°F (74°C)
- 135°F (57°C)
Correct answer: 155°F (68°C)
Ground beef must reach an internal temperature of 155°F (68°C) for 17 seconds to destroy pathogens like E. coli O157:H7.
Question 4: A FIFO inventory system means:
- Newest products are used first
- Oldest products are used first (Correct answer)
- Products with the highest cost are used first
- Products closest to expiration are discarded
Correct answer: Oldest products are used first
FIFO (First In, First Out) ensures older inventory is used before newer stock, reducing spoilage and food safety risks.
Question 5: Which surface requires sanitizing in addition to cleaning?
- Exterior of a cardboard delivery box
- A food-contact cutting board (Correct answer)
- The outside of a walk-in cooler door
- Sealed concrete floors
Correct answer: A food-contact cutting board
Food-contact surfaces like cutting boards must be both cleaned to remove dirt and sanitized to kill pathogens.
Question 6: An operation receives a shipment of canned goods with swollen lids. The manager should:
- Accept the cans and use them quickly
- Reject the shipment and return the cans (Correct answer)
- Open the cans to check the contents before deciding
- Store the cans separately and monitor them
Correct answer: Reject the shipment and return the cans
Swollen cans indicate possible Clostridium botulinum contamination and must be rejected and returned to the supplier.
Question 7: What is the correct sequence for handwashing?
- Rinse, soap, scrub, rinse, dry
- Wet hands, apply soap, scrub 20 seconds, rinse, dry (Correct answer)
- Apply soap, wet hands, scrub, dry
- Wet hands, scrub 10 seconds, rinse, apply sanitizer
Correct answer: Wet hands, apply soap, scrub 20 seconds, rinse, dry
Proper handwashing requires wetting hands first, applying soap, scrubbing for at least 20 seconds, rinsing, and drying with a single-use towel.
ServSafe Manager Exam 1 (2) 3
A food handler with a sore throat and fever should be: