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ServSafe Manager Exam Sample Questions (Q36-Q41):NEW QUESTION # 36
Who is required to wear a hair restraint while working?

• A. Dishwashers
• B. Cashiers
• C. Greeters
• D. Hosts
  

Answer: A
Explanation:
Personal hygiene is a cornerstone of food safety, and hair restraints are a mandatory requirement for any staff member working in food-preparation areas or areas where equipment and utensils are cleaned. According to the ServSafe Manager curriculum and the FDA Food Code, hair restraints-such as hats, hairnets, or beard restraints-are designed to prevent hair from falling into food and onto food-contact surfaces. Hair is a physical contaminant and can also carry pathogens likeStaphylococcus aureus.
The requirement specifically targets "food handlers," which the FDA defines as anyone working with exposed food, clean equipment, utensils, linens, or unwrapped single-service items. In this question,Dishwashersare the only group listed who directly interact with clean equipment and utensils. While they may not be preparing food, their proximity to clean plates, silverware, and the "clean end" of the dish machine makes hair restraint mandatory to prevent contamination of surfaces that will later touch food or a customer's mouth.
Conversely, Greeters, Cashiers, and Hosts typically work in the "front of house" or at the entrance. Because these roles generally do not involve handling open food or cleaning kitchen equipment, they are usually exempt from the hair-restraint requirement, though they must still maintain high standards of personal neatness. For those in the kitchen, the restraint must effectively keep hair away from the face and shoulders.
Managers must strictly enforce this rule for all back-of-house staff, including prep cooks, line cooks, and dishwashers, as a single strand of hair found in a meal or on a "clean" utensil can lead to both customer dissatisfaction and regulatory citations.

NEW QUESTION # 37
A food worker is not sure when the dry-storage area needs to be cleaned. What can be done to find out when to clean it?

• A. Check the master cleaning schedule.
• B. Wait until told to clean it.
• C. Find out when the next inspection is scheduled.
• D. Review the cleaning duty roster worksheet.
  

Answer: A
Explanation:
In any professional food service operation, theMaster Cleaning Scheduleis the authoritative document that ensures all areas of the facility-even those not involved in direct food contact, like the dry-storage area- remain sanitary. According to ServSafe Manager principles, a master cleaning schedule must be detailed and comprehensive to prevent any part of the facility from being overlooked. It serves as a management tool that identifies four essential elements: what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned.
A "cleaning duty roster" might list daily tasks for a specific shift, but the Master Cleaning Schedule is the overarching plan that includes deep-cleaning tasks, such as those for floors, walls, and shelving in dry-storage zones. Dry-storage areas are particularly prone to accumulating dust, spills, and attracting pests if not maintained on a regular cycle. Relying on an employee to "wait until told" or "find out the inspection date" is a reactive approach that increases the risk of a food safety violation or a pest infestation. The FDA Food Code emphasizes that the Person in Charge (PIC) is responsible for ensuring that the facility is maintained in a clean and physical condition. By checking the master schedule, the food worker can identify the exact frequency (e.g., weekly or monthly) and the specific methods required to maintain the dry-storage area. This documentation also provides a "verification" trail for health inspectors, demonstrating that the operation has an active managerial control system in place for facility maintenance. Effective cleaning in storage areas prevents cross-contamination of packaged goods and ensures that the facility remains in compliance with general sanitation standards.

NEW QUESTION # 38
What is the FDA Food Code recommendation for fingernail maintenance for ungloved food preparation employees?

• A. False nails are permitted as long as they are firmly affixed.
• B. Nails must be unpolished, short, and smoothly trimmed.
• C. Nails must be professionally maintained and polished.
• D. Nails may be unpolished, long, and buffed until gleaming.
  

Answer: B
Explanation:
Personal hygiene standards for food handlers are strictly defined in the FDA Food Code and ServSafe materials because the hands are the most common vehicle for transmitting pathogens to food. For employees who are not wearing gloves, fingernail maintenance is a critical safety factor. The recommendation is that nails must be keptunpolished, short, and smoothly trimmed. There are several biological and physical safety reasons for this requirement. First, long nails are difficult to clean effectively; pathogens likeE. colior Noroviruscan easily become trapped in the space beneath the nail (the subungual region) and survive even thorough handwashing.
Second, nail polish and false nails (Option D) are prohibited because they pose a physical hazard risk. Polish can chip and fall into the food, and false nails can break off or lose their adhesive, ending up in a customer's meal. Furthermore, polish can hide the presence of dirt or grime under the nails, making it impossible for a manager to verify if a worker's hands are truly clean. "Smoothly trimmed" nails are required to prevent the snagging or tearing of single-use gloves when they are worn, as a punctured glove offers no protection. While some jurisdictions may allow polish or false nails if gloves are worn at all times, the standard recommendation for "ungloved" preparation (and the safest practice overall) is the "short and natural" look.
Managers must conduct daily hygiene checks to ensure staff are complying with this rule. Proper nail care is a simple but effective barrier in the defense against foodborne illness, emphasizing that every detail of a food handler's appearance has a direct impact on the safety of the food being served.

NEW QUESTION # 39
What information does the FDA Food Code contain?

• A. Common uses for food and drugs
• B. Grading standards for meat and poultry
• C. Nutritional requirements for children and adults
• D. Recommendations for regulatory requirements
  

Answer: D
Explanation:
The FDA Food Code is a foundational document in the United States' food safety system. It is not a law in itself, but rather a set of scientifically sound recommendations for regulatory requirements. The Food and Drug Administration (FDA) publishes this code to provide a uniform system of provisions that address the safety and protection of food offered at retail and in food service. While the federal government writes the code, it is the responsibility of state, local, and tribal jurisdictions to adopt and enforce it. Most states use the FDA Food Code as the basis for their own public health laws and inspection criteria.
The document covers everything from temperature controls and employee health to facility design and cleaning protocols. It is updated periodically (usually every four years) to reflect the latest science in microbiology and epidemiology. For a Food Protection Manager, understanding the Food Code is essential because it dictates the "why" behind kitchen rules. For example, it explains the logic for the "Big 6" pathogens and the specific temperatures needed to kill them. It is important to distinguish the FDA Food Code from other agencies' work: the USDA handles the grading of meat and poultry (Option B), and the CDC investigates outbreaks, but the FDA provides the "rulebook" for daily operations. By following the recommendations in the Food Code, a manager ensures their operation meets the highest national standards for consumer protection. Regulatory authorities use these guidelines to conduct inspections, and the "Critical Violations" often cited are direct deviations from these FDA-recommended standards. It serves as the primary technical reference for the ServSafe training program.

NEW QUESTION # 40
Which food would be safe to serve to a highly susceptible population?

• A. Poached eggs
• B. Chocolate sauce
• C. Alfalfa sprouts
• D. Medium-rare steak
  

Answer: B
Explanation:
Highly Susceptible Populations (HSP)include preschool-age children, the elderly, and individuals with compromised immune systems (such as those in hospitals or nursing homes). These individuals are at a significantly higher risk of severe illness or death from foodborne pathogens. Consequently, the FDA Food Code and ServSafe guidelines prohibit serving certain "high-risk" foods to these groups.Chocolate sauceis a shelf-stable or commercially processed item that is generally low-moisture and high-sugar, making it an inhospitable environment for most pathogenic growth, and is therefore safe.
In contrast, poached eggs (Option A) and medium-rare steak (Option C) are considered unsafe because they are undercooked animal proteins that may still harbor live pathogens likeSalmonellaorE. coli. Alfalfa sprouts (Option D) are specifically prohibited for HSPs because the seeds are often contaminated withSalmonellaorE.
coli, and the warm, moist conditions required for sprouting are also ideal for bacterial multiplication. For HSPs, eggs must be cooked until both the white and yolk are firm (or pasteurized eggs must be used), and steaks must be cooked to the full required internal temperature ($145