ServSafe Manager Exam 1 (2) 5 — Questions and Answers
Question 1: A food handler returns from the restroom and goes directly back to food prep without washing hands. This is an example of:
- Physical contamination
- Cross-contamination from a fomite
- Poor personal hygiene (Correct answer)
- Time-temperature abuse
Correct answer: Poor personal hygiene
Failing to wash hands after using the restroom is a personal hygiene failure that can transfer pathogens to food.
Question 2: Which pathogen is most associated with improperly home-canned, low-acid foods?
- Salmonella Typhi
- Clostridium botulinum (Correct answer)
- Norovirus
- Listeria monocytogenes
Correct answer: Clostridium botulinum
Clostridium botulinum thrives in the anaerobic, low-acid environment of improperly canned foods, producing a deadly toxin.
Question 3: Which of the following best describes the purpose of a HACCP plan?
- To train employees on personal hygiene
- To identify and control hazards in the food production process (Correct answer)
- To record temperatures in walk-in coolers
- To ensure suppliers meet purchase specifications
Correct answer: To identify and control hazards in the food production process
A HACCP (Hazard Analysis Critical Control Points) plan systematically identifies biological, chemical, and physical hazards and establishes controls to prevent them.
Question 4: Raw chicken should be stored in a cooler on a shelf that is:
- Above ready-to-eat foods
- Below ground beef and above seafood
- Below all other foods including seafood (Correct answer)
- On any shelf as long as it is covered
Correct answer: Below all other foods including seafood
Raw poultry must be stored on the bottom shelf of a cooler because it requires the highest cooking temperature (165°F) and can contaminate foods below it.
Question 5: A manager finds that a food handler has been diagnosed with Hepatitis A. The manager should:
- Restrict the handler to non-food-contact tasks
- Allow the handler to continue working with a mask
- Exclude the handler from the operation and notify the regulatory authority (Correct answer)
- Reassign the handler to cleaning duties only
Correct answer: Exclude the handler from the operation and notify the regulatory authority
Hepatitis A is a reportable illness that requires full exclusion of the food handler from the operation and notification of the local regulatory authority.
Question 6: Which of the following is a physical food safety hazard?
- Pesticide residue on produce
- Salmonella bacteria in poultry
- A piece of bone fragment in a fish fillet (Correct answer)
- Allergens in a sauce
Correct answer: A piece of bone fragment in a fish fillet
A bone fragment is a physical hazard — a foreign object that can cause injury when ingested.
Question 7: An operation must have a written food safety management system when:
- It has more than 10 employees
- It is required by the local regulatory authority (Correct answer)
- It serves food to the general public
- It uses a commissary kitchen
Correct answer: It is required by the local regulatory authority
A written food safety management system (such as HACCP) is required when mandated by the local regulatory authority, not based solely on operation size.
ServSafe Manager Exam 1 (2) 5
A food handler returns from the restroom and goes directly back to food prep without washing hands.
This is an example of: