ServSafe Manager Exam 1 (3) 4 — Questions and Answers
Question 1: What is the required minimum temperature for hot holding of potentially hazardous food?
- 115°F (46°C)
- 125°F (52°C)
- 135°F (57°C) (Correct answer)
- 145°F (63°C)
Correct answer: 135°F (57°C)
Potentially hazardous foods must be held at 135°F (57°C) or higher to prevent bacterial growth during hot holding.
Question 2: An operation uses a three-compartment sink. In what order should the steps be performed?
- Rinse, wash, sanitize, air dry
- Wash, rinse, sanitize, air dry (Correct answer)
- Sanitize, wash, rinse, air dry
- Wash, sanitize, rinse, air dry
Correct answer: Wash, rinse, sanitize, air dry
The correct order for a three-compartment sink is wash, rinse, sanitize, then air dry — never towel dry after sanitizing.
Question 3: Which temperature range is known as the 'temperature danger zone'?
- 32°F to 100°F (0°C to 38°C)
- 41°F to 135°F (5°C to 57°C) (Correct answer)
- 50°F to 165°F (10°C to 74°C)
- 40°F to 140°F (4°C to 60°C)
Correct answer: 41°F to 135°F (5°C to 57°C)
The temperature danger zone is 41°F to 135°F (5°C to 57°C), the range in which most pathogens grow rapidly.
Question 4: A foodservice manager suspects a foodborne illness outbreak. What is the FIRST step the manager should take?
- Throw away all food currently being served
- Notify the local health department immediately (Correct answer)
- Identify the source of the outbreak by reviewing food logs
- Close the operation immediately
Correct answer: Notify the local health department immediately
When a foodborne illness outbreak is suspected, the manager must notify the local health department as the first step.
Question 5: What does FIFO stand for in food storage management?
- First In, First Out (Correct answer)
- Fresh Inventory, Fresh Output
- First Item, Final Order
- Full Inventory First Order
Correct answer: First In, First Out
FIFO means First In, First Out — older inventory is used before newer inventory to prevent spoilage.
Question 6: Which type of contamination occurs when chemicals such as cleaning agents come into contact with food?
- Biological contamination
- Physical contamination
- Chemical contamination (Correct answer)
- Cross-contamination
Correct answer: Chemical contamination
Chemical contamination occurs when substances like cleaning agents, pesticides, or sanitizers make contact with food.
Question 7: How long can food be safely kept in the temperature danger zone before it must be discarded?
- 1 hour total
- 2 hours total
- 4 hours total (Correct answer)
- 6 hours total
Correct answer: 4 hours total
Food that has been in the temperature danger zone for a cumulative total of more than 4 hours must be discarded.
ServSafe Manager Exam 1 (3) 4
What is the required minimum temperature for hot holding of potentially hazardous food?