ServSafe Manager Exam 6 3 — Questions and Answers
Question 1: A food manager notices condensation dripping from overhead pipes onto a prep table. What is the FIRST corrective action?
- Wipe the table with a sanitizer solution and continue prep
- Stop food prep on that surface and relocate operations (Correct answer)
- Place a drip pan under the pipe and continue working
- Report to maintenance and wait until the end of the shift
Correct answer: Stop food prep on that surface and relocate operations
Food prep must stop immediately on any surface contaminated by potentially hazardous dripping to prevent physical or chemical contamination.
Question 2: Which pathogen is most associated with undercooked ground beef and produces a toxin that can cause hemolytic uremic syndrome (HUS)?
- Salmonella Typhi
- Listeria monocytogenes
- Shiga toxin-producing E. coli (STEC) (Correct answer)
- Clostridium perfringens
Correct answer: Shiga toxin-producing E. coli (STEC)
STEC, particularly E. coli O157:H7, produces Shiga toxin linked to HUS and is commonly associated with undercooked ground beef.
Question 3: A delivery of shell eggs arrives at 50°F (10°C). What should the manager do?
- Accept the shipment — shell eggs may be received at 45°F or below (Correct answer)
- Reject the shipment because eggs must arrive at 41°F or below
- Accept the shipment and immediately refrigerate at 41°F or below
- Reject the shipment — shell eggs must arrive at 41°F or below
Correct answer: Accept the shipment — shell eggs may be received at 45°F or below
Shell eggs are the only TCS food that may be received at an air temperature of 45°F (7°C) or lower per FDA Food Code.
Question 4: When must a food handler with a sore throat and fever be restricted from working with food?
- Only if a physician confirms strep throat
- Always — any fever requires exclusion from food handling
- When the operation primarily serves a highly susceptible population (Correct answer)
- Only when the sore throat is accompanied by a rash
Correct answer: When the operation primarily serves a highly susceptible population
A sore throat with fever requires restriction from working with food only when the establishment serves a highly susceptible population such as the elderly or immunocompromised.
Question 5: What is the maximum cold-holding temperature for TCS foods?
- 32°F (0°C)
- 41°F (5°C) (Correct answer)
- 45°F (7°C)
- 50°F (10°C)
Correct answer: 41°F (5°C)
TCS foods must be held at 41°F (5°C) or lower to slow pathogen growth during cold holding.
Question 6: A manager finds a bottle of cleaning chemical stored directly above flour on a dry-storage shelf. This is a violation because of the risk of:
- Biological contamination
- Physical contamination
- Chemical contamination (Correct answer)
- Cross-contact
Correct answer: Chemical contamination
Chemicals stored above food create a chemical contamination risk if they leak or spill onto food items below.
Question 7: The HACCP principle that involves identifying points in the flow of food where hazards can be controlled is called:
- Hazard analysis
- Critical control point identification (Correct answer)
- Verification
- Corrective action
Correct answer: Critical control point identification
Identifying critical control points (CCPs) is the second HACCP principle, where specific steps in the process can prevent or eliminate food safety hazards.
ServSafe Manager Exam 6 3
A food manager notices condensation dripping from overhead pipes onto a prep table.
What is the FIRST corrective action?