ServSafe Manager Sample Questions and Explanations

Cleaning removes food and other dirt from a surface. Sanitizing reduces the number of germs on a clean surface to safe levels. A surface must be cleaned and rinsed before it can be sanitized.

Wrong choices

• Cleaning kills germs; sanitizing removes dirt: This is reversed.
• They mean the same thing: They are two different steps.
• Sanitizing is done before cleaning: Sanitizing is done after cleaning and rinsing.

To clean and sanitize a surface:

1. Scrape or remove food from the surface.
2. Wash the surface.
3. Rinse the surface.
4. Sanitize the surface.
5. Allow the surface to air-dry.

Wrong choices

• Sanitize, wash, rinse, dry with a towel: Sanitizing comes after washing and rinsing, and towels should not be used to dry.
• Wash, sanitize, rinse, air-dry: The rinse comes before sanitizing.
• Rinse, sanitize, scrape, air-dry: Scraping comes first.

The whole handwashing process should take at least 20 seconds. Scrubbing hands and arms with soap should last 10 to 15 seconds.

Wrong choices

• At least 5 seconds: 5 seconds is far too short to remove germs.
• At least 10 seconds: Scrubbing alone should last 10 to 15 seconds, but the whole process takes at least 20 seconds.
• At least 2 minutes: Two minutes is not required. At least 20 seconds is the standard.

Handwashing steps:

1. Wet hands and arms with running warm water.
2. Apply soap.
3. Scrub hands and arms for 10 to 15 seconds, including between fingers and under nails.
4. Rinse under running water.
5. Dry with a single-use paper towel or a hand dryer.

Wrong choices

• Scrub hands with soap for 10 to 15 seconds: You scrub after wetting your hands and applying soap.
• Dry hands with a single-use paper towel: Drying comes near the end.
• Rinse hands under running water: Rinsing comes after scrubbing.

The temperature danger zone is 41°F to 135°F (5°C to 57°C). Germs grow fastest in this range, so TCS food should spend as little time there as possible.

Wrong choices

• 32°F to 100°F (0°C to 38°C): These numbers are not the danger zone in the Food Code.
• 50°F to 150°F (10°C to 66°C): These numbers are not correct.
• 0°F to 41°F (-18°C to 5°C): This is the cold-holding and frozen range, which is safe.

Poultry (whole or ground chicken, turkey, duck) must be cooked to 165°F (74°C) for less than 1 second (instantaneous).

Wrong choices

• 155°F (68°C) for 17 seconds: This is for ground meat, not poultry.
• 145°F (63°C) for 15 seconds: This is for seafood and steaks.
• 135°F (57°C): This is for fruits and vegetables cooked for hot holding.

Cold TCS food (time/temperature control for safety food) should be received at 41°F (5°C) or lower, unless a different temperature is allowed for that item.

Wrong choices

• 45°F (7°C): 45°F is allowed for a few items, such as milk (then cooled to 41°F within 4 hours) and shell eggs (air temperature), not for cold TCS food in general.
• 50°F (10°C): 50°F is too warm for cold TCS food.
• 32°F (0°C): 32°F is the freezing point of water. Cold food does not have to be that cold.

Hot TCS food should be received at 135°F (57°C) or higher. Food between 41°F and 135°F is in the temperature danger zone.

Wrong choices

• 120°F (49°C): 120°F is in the temperature danger zone.
• 100°F (38°C): 100°F is in the temperature danger zone, where germs grow fast.
• 165°F (74°C): 165°F is a cooking and reheating temperature, not the receiving minimum for hot food.

The Food Code says a person in charge (PIC) must be present during all hours of operation. The PIC must be able to show food safety knowledge, for example by being a certified food protection manager, and the Food Code expects at least one supervisor or manager to hold that certification.

Wrong choices

• A licensed health inspector: Inspectors visit on a schedule; they do not stay during all hours of operation.
• The owner of the business: The owner does not have to be there. Someone must be the person in charge each shift.
• A registered dietitian: A dietitian is not required by the Food Code to be present.

HACCP has seven principles in this order:

1. Conduct a hazard analysis
2. Determine critical control points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation

Wrong choices

• Determine critical control points: This is the second principle. You must find the hazards first.
• Establish corrective actions: Corrective actions are the fifth principle.
• Keep records: Record keeping is the last principle.