ServSafe Manager Exam 8 3 — Questions and Answers
Question 1: A food handler at a hospital cafeteria has been diagnosed with Norovirus. What must the manager do?
- Exclude the food handler and notify the regulatory authority (Correct answer)
- Restrict the food handler to non-food tasks
- Allow work with gloves and frequent handwashing
- Send the food handler home for 24 hours only
Correct answer: Exclude the food handler and notify the regulatory authority
Norovirus in an operation serving a highly susceptible population requires exclusion and notification of the regulatory authority.
Question 2: Raw ground beef arrives at a delivery with an internal temperature of 47°F (8°C). What should the receiving employee do?
- Reject the delivery (Correct answer)
- Accept it and cook it immediately
- Accept it and cool it to 41°F within 2 hours
- Accept it if the truck was refrigerated
Correct answer: Reject the delivery
Cold TCS food must be received at 41°F (5°C) or lower, so 47°F must be rejected.
Question 3: Which item can be handled with bare hands?
- Bread being toasted for a sandwich (Correct answer)
- Lettuce for a garden salad
- Sliced tomatoes for burgers
- Parsley used to garnish a plated entrée
Correct answer: Bread being toasted for a sandwich
Bare-hand contact is prohibited only for ready-to-eat food, and bread that will be toasted is not ready-to-eat because it will be cooked.
Question 4: A pot of chili was cooled from 135°F to 70°F in 90 minutes. How much total time remains to cool it to 41°F?
- 4 hours 30 minutes (Correct answer)
- 2 hours
- 6 hours
- 4 hours
Correct answer: 4 hours 30 minutes
Total cooling time is 6 hours (2 hours to 70°F, then 4 more to 41°F), and 90 minutes of the 6 hours have been used, leaving 4.5 hours.
Question 5: Where should a food handler's open beverage be stored during a shift?
- Below the prep counter with a lid and straw is still not enough—only in designated break areas away from food (Correct answer)
- On a shelf above the prep table if covered
- Next to the handwashing sink
- Anywhere in the kitchen if it has a lid
Correct answer: Below the prep counter with a lid and straw is still not enough—only in designated break areas away from food
Employees may drink only from covered containers in areas designated away from food, equipment, and utensils.
Question 6: A manager notices the sanitizer solution in a three-compartment sink tests below the required concentration. What is the correct action?
- Drain the sink and remake the sanitizer solution (Correct answer)
- Add more detergent to the solution
- Double the immersion time for utensils
- Increase the water temperature to compensate
Correct answer: Drain the sink and remake the sanitizer solution
Sanitizer below the required concentration is ineffective and must be discarded and remade at the correct strength.
Question 7: Which food is a TCS (time/temperature control for safety) food?
- Cut cantaloupe (Correct answer)
- Uncooked dry rice
- Whole raw carrots
- Bottled vinegar-based hot sauce
Correct answer: Cut cantaloupe
Cut melons are TCS foods because their exposed flesh supports rapid bacterial growth.
ServSafe Manager Exam 8 3
A food handler at a hospital cafeteria has been diagnosed with Norovirus.
What must the manager do?