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| Certification Vendor: | ServSafe |
|---|---|
| Exam Name: | ServSafe Manager Exam |
| Exam Number: | ServSafe-Manager |
| Exam Price: | $36 USD |
| Passing Score: | 75% |
| Exam Duration: | 120 minutes |
| Available Languages: | Chinese, Spanish, English |
| Certificate Validity Period: | 5 years |
| Exam Format: | Multiple Choice |
| Real Exam Qty: | 90 |
| Related Certifications: | ServSafe Food Protection Manager Certification |
| Sample Questions: | ServSafe ServSafe-Manager Sample Questions |
| Exam Way: | Online proctored exam or in-person paper-based exam |
| Pre Condition: | No formal prerequisite required |
| Official Syllabus URL: | https://www.servsafe.com/ServSafe-Manager |
>> ServSafe-Manager Certification Test Questions <<
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NEW QUESTION # 37
Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness?
Answer: D
Explanation:
In a food service operation, thePerson in Charge (PIC)carries the legal and ethical burden of managing employee health to prevent the spread of foodborne illness. According to the FDA Food Code and ServSafe guidelines, the PIC is responsible for identifying and acting upon the "Big 6" pathogens:Norovirus,Hepatitis A, Shigella spp.,Nontyphoidal Salmonella,Salmonella Typhi, andShiga toxin-producing E. coli. When an employee reports a diagnosis of any of these illnesses, thePIC is mandatory required to notify the local regulatory authority(usually the county or city health department).
While the employee (Option C) is responsible for reporting their illness to the PIC, and the inspector (Option A) may find out during a routine visit, the proactive duty of reporting the diagnosis to health officials lies with management. This reporting trigger is crucial because these pathogens are highly contagious and represent a significant public health threat. The regulatory authority will then work with the PIC to determine the necessary "exclusions" or "restrictions" for the sick employee and help investigate if a wider outbreak has occurred. The PIC must also maintain records of employee health and ensure that staff are trained on the importance of reporting symptoms such as jaundice, vomiting, or diarrhea. Failure to report a known case of a Big 6 pathogen can lead to severe legal penalties and the immediate suspension of the operation's permit.
NEW QUESTION # 38
One method of denying pests access to an operation is to
Answer: D
Explanation:
According to the ServSafe Manager curriculum, Integrated Pest Management (IPM) relies on three basic rules: deny pests access to the operation, deny pests food and shelter, and work with a licensed Pest Control Operator (PCO).Installing screens on windows and ventsis a primary physical barrier used to deny access.
The FDA Food Code specifies that all openings to the outside must be protected against the entry of insects and rodents. Windows must be fitted with at least 16-mesh-to-the-inch screening, and vents must be properly covered.
Denying access also involves keeping exterior doors closed when not in use, installing air curtains (also called fly fans) above doorways, and sealing cracks in floors and walls with permanent sealant or copper mesh.
Checking deliveriesafterthey are stored (Option B) is incorrect; deliveries should be inspectedbeforethey enter the facility to ensure pests are not being "hitched" in. While keeping garbage cans clean (Option C) is a vital sanitation practice, it serves to deny pestsfood and shelterrather than preventing their initial entry. Leaving space under equipment (Option D) is a requirement for "cleanability" so that staff can see signs of pests, but it does not stop them from entering the building. Managers must conduct regular facility "walk-throughs" to ensure that screens are not torn and that weather stripping on doors is intact. By maintaining a tight
"envelope" around the building, the operation significantly reduces the biological hazards associated with pests like flies, which can carryShigellaand other pathogens.
NEW QUESTION # 39
Where should mop water be disposed?
Answer: A
Explanation:
Proper waste-water disposal is essential for preventing cross-contamination and environmental hazards.
According to the ServSafe Manager curriculum and the FDA Food Code, all "grey water" or dirty water resulting from floor cleaning must be disposed of in aservice sink(also known as a mop sink or utility sink).
These sinks are specifically designed with deep basins and often have a floor-level drain or a high-back splash guard to prevent the spray of contaminated water onto surrounding surfaces.
Disposing of mop water in a toilet (Option A) is unhygienic and can lead to splashing on surfaces that people touch. Dumping water outside (Option C) is often illegal under local environmental codes and can attract pests to the exterior of the building. Using a three-compartment sink (Option D), which is reserved for cleaning and sanitizing food-contact equipment, is a major health code violation that directly causes cross- contamination. Mop water is filled with dirt, grease, and potentially harmful microorganisms likeListeriathat thrive on floors. By using a dedicated service sink, the operation ensures that these contaminants are kept entirely separate from food-prep and warewashing areas. Additionally, the service sink should be equipped with a backflow prevention device (such as an air gap or vacuum breaker) to protect the facility's clean water supply from being contaminated by the dirty water in the sink.
NEW QUESTION # 40
What must a food handler do with an uneaten basket of dinner rolls that was returned to the kitchen?
Answer: A
Explanation:
The FDA Food Code and ServSafe standards maintain a strict "No Re-service" policy to protect public health.
Once food has been served to a customer, it is considered potentially contaminated and must never be served to another guest, repurposed for other dishes, or consumed by staff. Even if the dinner rolls appear untouched or were in a lined basket, they have been exposed to the customer's environment. This includes potential exposure to airborne droplets from coughing or sneezing, and contact with unwashed hands or contaminated table surfaces.
The only exceptions to this rule are for "pre-packaged" foods that are still in their original, unopened, and pristine condition, such as individual cracker packets or sealed condiment pouches. Fresh bread, rolls, or open butter dishes do not meet this exception. Repurposing them as croutons (Option C) is a violation because the
"cooking" process for croutons may not be sufficient to eliminate all pathogens introduced by the guest, and it establishes a dangerous precedent for food safety culture. Donating (Option B) or allowing staff to eat the rolls (Option D) also poses a risk of spreading foodborne illnesses likeNorovirusorStaphylococcus aureus.
The only safe and compliant action is immediate disposal. Managers must train staff to recognize that the cost of a few rolls is negligible compared to the risk of a foodborne illness outbreak and the loss of customer trust.
NEW QUESTION # 41
A Person in Charge (PIC) might ensure that food handlers know correct food-safety procedures by
Answer: D
Explanation:
Active Managerial Control is the proactive approach to food safety, and its foundation is continuous education. The ServSafe Manager curriculum emphasizes that a PIC cannot rely solely on the prior experience of employees (Option A) because different facilities may have different standards or may have taught incorrect habits. Instead, the PIC is responsible for creating a "culture of food safety" byscheduling regular training sessions. These sessions serve to reinforce core concepts like handwashing, time/temperature control, and the prevention of cross-contamination.
Effective training includes initial induction for new hires and periodic "refresher" training for existing staff.
Training should be delivered through various methods, such as demonstrations, videos, and job aids, to ensure that all learning styles are addressed. A rotational schedule (Option C) may help with cross-training on equipment but does not guarantee knowledge of safety protocols. Waiting for a guest complaint (Option D) is a reactive and "too late" approach that damages the restaurant's reputation and puts guests at risk. By proactively scheduling training, the PIC ensures that every employee understands the "why" behind food safety rules, leading to higher compliance and a safer operation. The manager should also document all training sessions to demonstrate to regulatory authorities that the establishment is committed to ongoing staff education.
NEW QUESTION # 42
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