ServSafe Manager Exam 1 (2) 4 — Questions and Answers
Question 1: Which type of contamination occurs when a food handler sneezes on ready-to-eat food?
- Chemical contamination
- Physical contamination
- Biological contamination (Correct answer)
- Cross-contamination
Correct answer: Biological contamination
Sneezing transfers pathogens (viruses or bacteria) from the handler to the food, which is a form of biological contamination.
Question 2: What is the required water temperature for the final sanitizing rinse in a high-temperature dishwasher?
- 140°F (60°C)
- 160°F (71°C)
- 180°F (82°C) (Correct answer)
- 212°F (100°C)
Correct answer: 180°F (82°C)
High-temperature dishwashers must reach at least 180°F (82°C) at the rack surface to effectively sanitize dishes.
Question 3: Shellfish must be received with which document to prove they come from an approved source?
- A purchase order from the supplier
- A shellfish identification tag (Correct answer)
- A health department approval letter
- A USDA inspection stamp
Correct answer: A shellfish identification tag
Shellfish must arrive with identification tags showing harvest location, harvest date, and dealer information per regulatory requirements.
Question 4: At what temperature should a walk-in refrigerator be maintained to keep TCS foods safe?
- Below 50°F (10°C)
- At or below 41°F (5°C) (Correct answer)
- Between 32°F and 45°F (0°C–7°C)
- Below 38°F (3°C)
Correct answer: At or below 41°F (5°C)
TCS foods must be stored at or below 41°F (5°C) to slow pathogen growth to safe levels.
Question 5: A food manager notices a pest entry point near a back door. The FIRST step should be to:
- Place traps near the entry point
- Seal the gap to deny pests entry
- Contact a licensed pest control operator (Correct answer)
- Document the finding in the pest log
Correct answer: Contact a licensed pest control operator
The first step when a pest issue is identified is to contact a licensed pest control operator (PCO) for professional assessment and treatment.
Question 6: Which of the following is an example of a TCS (Time/Temperature Control for Safety) food?
- Dry crackers
- Honey
- Sliced melons (Correct answer)
- Uncooked dry rice
Correct answer: Sliced melons
Cut melons are a TCS food because their neutral pH and high moisture content support rapid pathogen growth at unsafe temperatures.
Question 7: When using chlorine as a chemical sanitizer in a three-compartment sink, the correct concentration is:
- 10–25 ppm
- 50–100 ppm (Correct answer)
- 200–300 ppm
- 500 ppm or higher
Correct answer: 50–100 ppm
Chlorine sanitizer in a three-compartment sink must be maintained at 50–100 ppm to effectively kill pathogens without leaving harmful residue.
ServSafe Manager Exam 1 (2) 4
Which type of contamination occurs when a food handler sneezes on ready-to-eat food?