ServSafe Manager Exam 1 (3) 3

Question 1

A food handler has been diagnosed with Hepatitis A. What action must the manager take?

Accepted Answer

Exclude the handler from the operation

Answer

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?

Accepted Answer

155°F (68°C)

Answer

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?

Accepted Answer

Store raw meats below ready-to-eat foods, organized by cooking temperature

Answer

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?

Accepted Answer

Discard the solution and prepare a fresh batch at the correct concentration

Answer

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?

Accepted Answer

Remove the handler from food prep until the wound is covered with a bandage and single-use glove

Answer

The handler must stop working, clean and bandage the wound, and put on a single-use glove before returning to food preparation.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Exam 1 (3) 3