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| Certification Vendor: | ServSafe (National Restaurant Association) |
|---|---|
| Exam Name: | ServSafe Food Protection Manager Certification Examination |
| Exam Number: | ServSafe-Manager |
| Exam Format: | Multiple-choice, Proctored (online or in-person) |
| Available Languages: | Spanish, Simplified Chinese, Japanese, English, Korean, French Canadian |
| Exam Price: | $36 USD (exam only) |
| Exam Duration: | 120 minutes |
| Real Exam Qty: | 90 |
| Related Certifications: | ServSafe Allergens ServSafe Alcohol ServSafe Food Handler |
| Passing Score: | 75% (68 out of 90 questions) |
| Certificate Validity Period: | 5 years |
| Recommended Training: | Official ServSafe Manager Book ServSafe Manager Online Course |
| Exam Registration: | Pearson VUE Testing Centers Official Registration |
| Sample Questions: | ServSafe ServSafe-Manager Sample Questions |
| Exam Way: | Online proctored or in-person at approved testing centers; must be supervised by registered proctor |
| Pre Condition: | No mandatory prerequisites; completion of ServSafe Manager course is highly recommended |
| Official Syllabus URL: | https://www.servsafe.com/ServSafe-Manager |
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NEW QUESTION # 90
Which situation is considered an imminent health hazard and requires the restaurant to be closed?
Answer: D
Explanation:
Animminent health hazardis a significant threat or danger to health that is considered to exist when there is evidence sufficient to show that a product, practice, circumstance, or event creates a situation that requires immediate correction or cessation of operation to prevent injury. According to1the FDA Food Code and ServSafe2, afire in the kitchenthat spreads to other areas is a classic example of an imminent health hazard.
Fire compromises the safety of the food through smoke damage, chemical contamination from fire extinguishers, and the loss of temperature control (electricity or gas).34 Other common imminent healt5h hazards include an extended power outage, a failur6e of the public water supply, a sewage backup, or a significant pest infestation. In these cases, the Person in Charge (PIC) must immediately stop all operations and notify the regulatory authority. The restaurant cannot reopen until the hazard is eliminated and the authority gives approval. While a guest injury (Option A) or a sick employee (Option B) are serious incidents, they do not necessarily compromise the safety of the entire food supply in the way a fire or flood does. Empty sanitizer dispensers (Option D) are a sanitation violation but can be corrected immediately without closing the facility. Managing imminent health hazards is a high-level responsibility that requires the PIC to prioritize public safety over business continuity.
NEW QUESTION # 91
When cooling food, an acceptable alternative to the two-stage cooling method is to use a
Answer: B
Explanation:
Cooling food safely is one of the most difficult tasks in a kitchen because it requires moving food through the
"Danger Zone" ($135
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