ServSafe Manager Exam 1 (2) 3

Question 1

A food handler with a sore throat and fever should be:

Accepted Answer

Restricted from working with exposed food

Answer

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?

Accepted Answer

Divide it into smaller shallow containers

Answer

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?

Accepted Answer

155°F (68°C)

Answer

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:

Accepted Answer

Oldest products are used first

Answer

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?

Accepted Answer

A food-contact cutting board

Answer

Food-contact surfaces like cutting boards must be both cleaned to remove dirt and sanitized to kill pathogens.

ServSafe Food Safety Test Prep Practice Test