ServSafe Manager Exam 7 3

Question 1

A foodhandler calls in sick with vomiting and diarrhea. What is the manager's FIRST action?

Accepted Answer

Send the employee home and restrict duties

Answer

Employees with vomiting or diarrhea must be excluded from the operation immediately to prevent contamination.

Question 2

Which temperature range is considered 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), where pathogens grow most rapidly.

Question 3

A manager notices condensation dripping from overhead pipes onto exposed food. This is an example of which type of contamination?

Accepted Answer

Physical contamination

Answer

Condensation dripping onto food is physical contamination because a non-food substance has entered the food.

Question 4

How long can ready-to-eat TCS food prepared in-house be stored in the refrigerator at 41°F (5°C) or lower?

Accepted Answer

7 days

Answer

Ready-to-eat TCS food can be stored for a maximum of 7 days when held at 41°F (5°C) or lower.

Question 5

Which pest is most likely to contaminate food with Salmonella through its droppings?

Accepted Answer

Rodents

Answer

Rodents are a primary vector for Salmonella and can contaminate food, surfaces, and packaging with their droppings and urine.

ServSafe Food Safety Test Prep Practice Test