ServSafe Manager Exam 1 (3) 4

Question 1

What is the required minimum temperature for hot holding of potentially hazardous food?

Accepted Answer

135°F (57°C)

Answer

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?

Accepted Answer

Wash, rinse, sanitize, air dry

Answer

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'?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

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?

Accepted Answer

Notify the local health department immediately

Answer

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?

Accepted Answer

First In, First Out

Answer

FIFO means First In, First Out — older inventory is used before newer inventory to prevent spoilage.

ServSafe Food Safety Test Prep Practice Test