ServSafe Manager Exam 7 5 — Questions and Answers
Question 1: Which chemical sanitizer remains effective over the widest range of pH levels?
- Chlorine (bleach)
- Iodine
- Quaternary ammonium compounds (quats) (Correct answer)
- Hydrogen peroxide
Correct answer: Quaternary ammonium compounds (quats)
Quaternary ammonium compounds are effective across a broader pH range than chlorine or iodine and are less corrosive.
Question 2: A manager wants to cool a large pot of chili quickly. Which method is MOST effective?
- Cover the pot tightly and place it in the walk-in cooler
- Place the pot in an ice-water bath and stir frequently (Correct answer)
- Leave the pot on the stove at low heat
- Divide into large containers and refrigerate
Correct answer: Place the pot in an ice-water bath and stir frequently
An ice-water bath with frequent stirring rapidly removes heat from the food and is one of the most effective cooling methods.
Question 3: Under the ServSafe two-stage cooling method, food must be cooled from 135°F to 70°F within how many hours?
- 1 hour
- 2 hours (Correct answer)
- 4 hours
- 6 hours
Correct answer: 2 hours
The first stage of cooling requires food to drop from 135°F to 70°F within 2 hours to minimize pathogen growth.
Question 4: Which of the following is an example of a biological hazard in food safety?
- A piece of metal shaving in soup
- Pesticide residue on vegetables
- Norovirus on fresh lettuce (Correct answer)
- Cleaning chemical dripping into food
Correct answer: Norovirus on fresh lettuce
Norovirus is a biological hazard — a microorganism capable of causing illness when present in food.
Question 5: An operation receives a shipment of shell eggs. At what temperature must they be received?
- 32°F (0°C) or lower
- 41°F (5°C) or lower
- 45°F (7°C) or lower (Correct answer)
- 50°F (10°C) or lower
Correct answer: 45°F (7°C) or lower
Shell eggs must be received at an air temperature of 45°F (7°C) or lower per FDA Food Code.
Question 6: A manager is setting up a HACCP plan. Which step involves identifying points where control can prevent, eliminate, or reduce a hazard?
- Conducting a hazard analysis
- Identifying Critical Control Points (CCPs) (Correct answer)
- Establishing corrective actions
- Verifying the system is working
Correct answer: Identifying Critical Control Points (CCPs)
Identifying Critical Control Points (CCPs) is the step where managers pinpoint the specific stages where controls must be applied to ensure food safety.
Question 7: Which symptom would require a foodhandler to be EXCLUDED (not just restricted) from working with food?
- A minor cut on the hand covered with a bandage and glove
- Persistent sneezing due to seasonal allergies
- Jaundice (yellowing of skin or eyes) (Correct answer)
- A sore throat with no fever
Correct answer: Jaundice (yellowing of skin or eyes)
Jaundice is a sign of hepatitis A or other serious liver conditions and requires immediate exclusion from the operation.
ServSafe Manager Exam 7 5
Which chemical sanitizer remains effective over the widest range of pH levels?