ServSafe Manager Exam 8 3

Question 1

A food handler at a hospital cafeteria has been diagnosed with Norovirus. What must the manager do?

Accepted Answer

Exclude the food handler and notify the regulatory authority

Answer

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?

Accepted Answer

Reject the delivery

Answer

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?

Accepted Answer

Bread being toasted for a sandwich

Answer

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?

Accepted Answer

4 hours 30 minutes

Answer

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?

Accepted Answer

Below the prep counter with a lid and straw is still not enough—only in designated break areas away from food

Answer

Employees may drink only from covered containers in areas designated away from food, equipment, and utensils.

ServSafe Food Safety Test Prep Practice Test