ServSafe Manager Exam 1 (2) 4

Question 1

Which type of contamination occurs when a food handler sneezes on ready-to-eat food?

Accepted Answer

Biological contamination

Answer

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?

Accepted Answer

180°F (82°C)

Answer

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?

Accepted Answer

A shellfish identification tag

Answer

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?

Accepted Answer

At or below 41°F (5°C)

Answer

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:

Accepted Answer

Contact a licensed pest control operator

Answer

The first step when a pest issue is identified is to contact a licensed pest control operator (PCO) for professional assessment and treatment.

ServSafe Food Safety Test Prep Practice Test