ServSafe Manager Exam

Which group of individuals has a higher risk of foodborne illness?

• Teenagers

• Elderly people

• Women

• Vegetarians

Which is a TCS food?

• Saltines

• Bananas

• Baked potato

• Coffee

What task requires food handlers to wash their hands before and after doing it?

• Taking out garbage

• Touching clothing or aprons

• Handling raw meat, poultry, or seafood

• Using chemicals that might affect food safety

TCS food reheated for hot-holding must reach what temperature?

• 135° (57°C) for 15 seconds

• 145° (63°C) for 15 seconds

• 155° (68°C) for 15 seconds

• 165° (74°C) for 15 seconds

Food held at 41°F (5°C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

• 2

• 4

• 6

• 8

Which food may be re-served to customers?

• Unused, uncovered condiments

• Uneaten bread

• Unopened pre-packaged food

• Unused whole fruit garnish

What is the purpose of setting critical limits in a HACCP plan?

• To identify potential hazards

• To identify where hazards can be eliminated

• To reduce hazards to safe levels

• To determine if the HACCP plan is working

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

• 15 seconds

• 30 seconds

• 45 seconds

• 60 seconds

What is the third step in cleaning and sanitizing items in a three-compartment sink?

• Sanitizing

• Air-drying

• Rinsing

• Washing

What is a basic characteristic of a virus?

• Destroyed by cooking

• Grows in food

• Requires a living host to grow

• Commonly found in cattle intestines