ServSafe Manager Exam 1 (3) 3 — Questions and Answers
Question 1: A food handler has been diagnosed with Hepatitis A. What action must the manager take?
- Reassign the handler to non-food-contact duties
- Exclude the handler from the operation (Correct answer)
- Allow the handler to work with a mask
- Require the handler to wash hands more frequently
Correct answer: Exclude the handler from the operation
Hepatitis A is a reportable illness that requires the food handler to be excluded from the food operation entirely.
Question 2: What is the minimum internal cooking temperature for ground beef patties?
- 145°F (63°C)
- 155°F (68°C) (Correct answer)
- 165°F (74°C)
- 135°F (57°C)
Correct answer: 155°F (68°C)
Ground beef must be cooked to a minimum internal temperature of 155°F (68°C) for 15 seconds to kill pathogens like E. coli O157:H7.
Question 3: Which practice best prevents cross-contamination when storing raw meats in a walk-in cooler?
- Store all meats together on one shelf to save space
- Store raw meats below ready-to-eat foods, organized by cooking temperature (Correct answer)
- Wrap all meats in the same type of packaging
- Store raw meats on the top shelf for easy access
Correct answer: Store raw meats below ready-to-eat foods, organized by cooking temperature
Raw meats should be stored below ready-to-eat foods and organized by their required cooking temperatures, with the highest temperature items on the bottom.
Question 4: A sanitizer test kit reads below the minimum concentration required. What should a manager do?
- Continue using the sanitizer since it is close to the minimum
- Add more sanitizer concentrate to reach proper concentration
- Discard the solution and prepare a fresh batch at the correct concentration (Correct answer)
- Use hot water instead until the sanitizer is corrected
Correct answer: Discard the solution and prepare a fresh batch at the correct concentration
Sanitizer below minimum concentration is ineffective; the solution must be discarded and a new batch prepared at the correct concentration.
Question 5: What is the correct procedure when a food handler cuts their finger while preparing food?
- Cover the wound with a bandage and continue working
- Cover the wound with a bandage and a glove, then continue working
- Remove the handler from food prep until the wound is covered with a bandage and single-use glove (Correct answer)
- Discard only the food that came into direct contact with the wound
Correct answer: Remove the handler from food prep until the wound is covered with a bandage and single-use glove
The handler must stop working, clean and bandage the wound, and put on a single-use glove before returning to food preparation.
Question 6: Which method of thawing food is NOT acceptable according to food safety guidelines?
- Thawing in a refrigerator at 41°F (5°C) or lower
- Thawing under cold running water at 70°F (21°C) or lower
- Thawing on a counter at room temperature (Correct answer)
- Thawing as part of the cooking process
Correct answer: Thawing on a counter at room temperature
Thawing food at room temperature allows the outer layers to enter the temperature danger zone while the interior remains frozen.
Question 7: A manager notices a shipment of canned goods has several swollen cans. What should the manager do?
- Refrigerate the cans and use them within 24 hours
- Puncture the cans to release pressure before using
- Reject the entire shipment and return it to the supplier (Correct answer)
- Accept the cans but use them first before other inventory
Correct answer: Reject the entire shipment and return it to the supplier
Swollen cans indicate possible Clostridium botulinum contamination and must be rejected and returned to the supplier.
ServSafe Manager Exam 1 (3) 3
A food handler has been diagnosed with Hepatitis A.
What action must the manager take?