ServSafe Manager Exam 1 (3) 5

Question 1

A manager is setting up a HACCP plan. What does HACCP stand for?

Accepted Answer

Hazard Analysis and Critical Control Points

Answer

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?

Accepted Answer

Flies

Answer

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?

Accepted Answer

Place the thermometer in ice water and adjust to 32°F (0°C)

Answer

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?

Accepted Answer

Remove gloves, wash hands, and put on a new pair of gloves

Answer

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?

Accepted Answer

Tree nuts

Answer

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.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Exam 1 (3) 5