ServSafe Manager Exam 1 (3) 5 — Questions and Answers
Question 1: A manager is setting up a HACCP plan. What does HACCP stand for?
- Hazard Analysis and Critical Control Points (Correct answer)
- Health Assessment and Contamination Control Protocol
- Hygiene and Cleanliness Control Procedures
- Hazard Avoidance and Consumer Care Program
Correct answer: Hazard Analysis and Critical Control Points
HACCP stands for Hazard Analysis and Critical Control Points, a systematic approach to identifying and controlling food safety hazards.
Question 2: Which pest is most commonly associated with the spread of Salmonella in foodservice operations?
- Cockroaches
- Flies (Correct answer)
- Rodents
- Ants
Correct answer: Flies
Flies are strongly associated with Salmonella transmission because they feed on contaminated matter and then land on food surfaces.
Question 3: What is the proper way to calibrate a bimetallic stemmed thermometer using the ice-point method?
- Place the thermometer in boiling water and adjust to 212°F (100°C)
- Place the thermometer in ice water and adjust to 32°F (0°C) (Correct answer)
- Place the thermometer in a refrigerator and adjust to 41°F (5°C)
- Hold the thermometer in the air and adjust to room temperature
Correct answer: Place the thermometer in ice water and adjust to 32°F (0°C)
The ice-point method involves submerging the thermometer in a mixture of ice and water and calibrating it to read 32°F (0°C).
Question 4: A food handler is preparing salads and sneezes into their gloved hand. What is the correct action?
- Wipe the glove with a sanitized cloth and continue working
- Change gloves and continue working without washing hands
- Remove gloves, wash hands, and put on a new pair of gloves (Correct answer)
- Continue working since gloves prevented contamination
Correct answer: Remove gloves, wash hands, and put on a new pair of gloves
Gloves must be removed, hands washed thoroughly, and new gloves put on after any contamination event such as sneezing.
Question 5: Which food item is considered a major food allergen under U.S. law?
- Corn
- Tomatoes
- Tree nuts (Correct answer)
- Peppers
Correct answer: Tree nuts
Tree nuts are one of the nine major food allergens recognized under U.S. law, along with milk, eggs, fish, shellfish, wheat, peanuts, soybeans, and sesame.
Question 6: What is the purpose of a Material Safety Data Sheet (MSDS) or Safety Data Sheet (SDS) in a foodservice operation?
- To document food temperatures during service
- To provide information on the safe handling and hazards of chemicals (Correct answer)
- To track employee food handler certifications
- To list approved food suppliers and their contact information
Correct answer: To provide information on the safe handling and hazards of chemicals
An SDS provides detailed information about chemical hazards, safe handling procedures, and emergency response for chemicals used in the operation.
Question 7: Which practice should a manager implement to prevent the deliberate contamination of food (food defense)?
- Allow all delivery drivers unrestricted access to the kitchen
- Keep chemicals in unlocked storage areas for quick access
- Restrict access to food preparation and storage areas to authorized personnel only (Correct answer)
- Store food in clear containers so employees can monitor it easily
Correct answer: Restrict access to food preparation and storage areas to authorized personnel only
Restricting access to food preparation and storage areas to authorized personnel only is a key food defense strategy to prevent intentional contamination.
ServSafe Manager Exam 1 (3) 5
A manager is setting up a HACCP plan.
What does HACCP stand for?