ServSafe Manager Practice Exam 3 — Questions and Answers
Question 1: A food handler diagnosed with an illness from Shigella spp. wants to return to work. When can the manager allow this?
- After the employee has been symptom-free for 24 hours
- When approval is obtained from the regulatory authority (Correct answer)
- As soon as the employee starts antibiotics
- After the employee signs a health declaration form
Correct answer: When approval is obtained from the regulatory authority
Employees diagnosed with one of the Big Six pathogens, including Shigella, must be excluded until the regulatory authority approves their return.
Question 2: During a delivery inspection, a manager finds live shellfish received at 50°F (10°C). What should the manager do?
- Reject the delivery because it is above the required temperature
- Accept the delivery because live shellfish may be received at 50°F or lower (Correct answer)
- Accept it only if the shellfish are cooked within 2 hours
- Cool the shellfish to 41°F and then accept the delivery
Correct answer: Accept the delivery because live shellfish may be received at 50°F or lower
Live shellfish can be received at an air temperature of 45°F and internal temperature no greater than 50°F, then must be cooled to 41°F or lower within four hours.
Question 3: A manager is developing a HACCP plan for sous vide cooking. Which step comes immediately after identifying critical control points?
- Establishing monitoring procedures
- Establishing critical limits (Correct answer)
- Identifying corrective actions
- Verifying the plan works
Correct answer: Establishing critical limits
In the seven HACCP principles, establishing critical limits follows the identification of critical control points.
Question 4: A buffet has been holding shrimp salad without temperature control under a time-only policy. The salad was removed from the cooler at 11:00 a.m. When must it be discarded?
- 1:00 p.m.
- 3:00 p.m. (Correct answer)
- 5:00 p.m.
- 7:00 p.m.
Correct answer: 3:00 p.m.
Cold TCS food held without temperature control must be sold, served, or discarded within four hours if it was 41°F or lower when removed, and 11:00 a.m. plus four hours is 3:00 p.m.
Question 5: A customer with a wheat allergy orders a salad. The prep cook makes it on the same cutting board just used for croutons without cleaning it. What has occurred?
- Time-temperature abuse
- Cross-contamination with a biological hazard
- Cross-contact with an allergen (Correct answer)
- A physical contamination hazard
Correct answer: Cross-contact with an allergen
Transferring an allergen from one food or surface to another is called cross-contact, which is distinct from cross-contamination with pathogens.
Question 6: Which action by a manager is the BEST way to prevent backflow at a sink where a hose is attached to a faucet?
- Install a vacuum breaker on the faucet (Correct answer)
- Run cold water through the hose before use
- Keep the hose coiled when not in use
- Attach the hose only during business hours
Correct answer: Install a vacuum breaker on the faucet
A vacuum breaker is a mechanical device that prevents contaminated water from being siphoned back into the potable water supply.
Question 7: A health inspector arrives for an unannounced inspection. What should the manager do FIRST?
- Call the corporate office for permission
- Ask the inspector for identification (Correct answer)
- Refuse entry until a scheduled time
- Begin correcting known violations immediately
Correct answer: Ask the inspector for identification
Managers should verify the inspector's credentials before allowing the inspection to begin.
ServSafe Manager Practice Exam 3
A food handler diagnosed with an illness from Shigella spp. wants to return to work.
When can the manager allow this?