ServSafe Manager Exam 6 3

Question 1

A food manager notices condensation dripping from overhead pipes onto a prep table. What is the FIRST corrective action?

Accepted Answer

Stop food prep on that surface and relocate operations

Answer

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)?

Accepted Answer

Shiga toxin-producing E. coli (STEC)

Answer

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?

Accepted Answer

Accept the shipment — shell eggs may be received at 45°F or below

Answer

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?

Accepted Answer

When the operation primarily serves a highly susceptible population

Answer

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?

Accepted Answer

41°F (5°C)

Answer

TCS foods must be held at 41°F (5°C) or lower to slow pathogen growth during cold holding.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Exam 6 3