ServSafe Manager Exam 1 (2) 5

Question 1

A food handler returns from the restroom and goes directly back to food prep without washing hands. This is an example of:

Accepted Answer

Poor personal hygiene

Answer

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?

Accepted Answer

Clostridium botulinum

Answer

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?

Accepted Answer

To identify and control hazards in the food production process

Answer

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:

Accepted Answer

Below all other foods including seafood

Answer

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:

Accepted Answer

Exclude the handler from the operation and notify the regulatory authority

Answer

Hepatitis A is a reportable illness that requires full exclusion of the food handler from the operation and notification of the local regulatory authority.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Exam 1 (2) 5