Serve Safe manager practice exam 2 100%
ACCURATE
Name the four (4) types of pathogens that can contaminate food and cause foodborne-illness: - ANSWER
Bacteria, Viruses, Parasites, and Fungi.
(A pathogen is a harmful micro-organism that can contaminate food. These biological contaminates are
responsible for nearly all types of foodborne-illnesses. Most cannot be seen or tasted. Identifying and
familiarizing yourself with the types and sources of these biological contaminates is an important step in
preventing them from being introduced to or spread in a food service setting)
You see an employee preparing food directly after cleaning the grease trap. What corrective action
should be taken? - ANSWER Dispose of any potentially contaminated food, and instruct the employee on
proper handwashing procedure immediately.
(Corrective action should be taken immediately upon noticing a failure to follow proper handwashing
procedure. Clean and disinfect work areas and tools in addition to disposing of any potentially
contaminated food)
(Food held without temperature control can be served for up to 6 hours, providing is has been properly
prepared and stored beforehand. If at any point in the 6-hour window the food exceeds 70˚F, it must be
discarded immediately. TCS food being served to high-risk populations can never be served or stored
without temperature control)
What would be classified as an imminent health hazard? - ANSWER A broken water main in the facility.
(An imminent health hazard is a situation that poses a significant threat or danger to health that requires
immediate correction or closure. A broken water main can cause a number of serious health and safety
issues for a food service operation, such as contamination of food or food prep areas, and lack of safe
water for handwashing and cooking)
Cooler and freezer thermometers should be accurate to within: - ANSWER ± 3˚F (or 1.5˚C).
(Having accurate thermometers is important for proper food storage and record-keeping. Thermometer
readings should be verified regularly to ensure they are in the acceptable range, and faulty
thermometers should be re-calibrated or replaced. The thermometer should also be easy to locate and
read)
ACCURATE
Name the four (4) types of pathogens that can contaminate food and cause foodborne-illness: - ANSWER
Bacteria, Viruses, Parasites, and Fungi.
(A pathogen is a harmful micro-organism that can contaminate food. These biological contaminates are
responsible for nearly all types of foodborne-illnesses. Most cannot be seen or tasted. Identifying and
familiarizing yourself with the types and sources of these biological contaminates is an important step in
preventing them from being introduced to or spread in a food service setting)
You see an employee preparing food directly after cleaning the grease trap. What corrective action
should be taken? - ANSWER Dispose of any potentially contaminated food, and instruct the employee on
proper handwashing procedure immediately.
(Corrective action should be taken immediately upon noticing a failure to follow proper handwashing
procedure. Clean and disinfect work areas and tools in addition to disposing of any potentially
contaminated food)
(Food held without temperature control can be served for up to 6 hours, providing is has been properly
prepared and stored beforehand. If at any point in the 6-hour window the food exceeds 70˚F, it must be
discarded immediately. TCS food being served to high-risk populations can never be served or stored
without temperature control)
What would be classified as an imminent health hazard? - ANSWER A broken water main in the facility.
(An imminent health hazard is a situation that poses a significant threat or danger to health that requires
immediate correction or closure. A broken water main can cause a number of serious health and safety
issues for a food service operation, such as contamination of food or food prep areas, and lack of safe
water for handwashing and cooking)
Cooler and freezer thermometers should be accurate to within: - ANSWER ± 3˚F (or 1.5˚C).
(Having accurate thermometers is important for proper food storage and record-keeping. Thermometer
readings should be verified regularly to ensure they are in the acceptable range, and faulty
thermometers should be re-calibrated or replaced. The thermometer should also be easy to locate and
read)
