ServSafe - ServSafe Food Safety Manager 5

Question 1

A food manager notices that a prep cook has returned to work after being ill with vomiting and diarrhea. When can this employee safely return to handling food?

Accepted Answer

After being symptom-free for at least 24 hours

Answer

Employees who have experienced vomiting or diarrhea must be symptom-free for at least 24 hours before returning to food handling duties to reduce the risk of spreading pathogens to food.

Question 2

Which temperature range is considered the 'temperature danger zone' for bacterial growth?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

The temperature danger zone is 41°F to 135°F (5°C to 57°C), where bacteria can multiply rapidly. Food should spend as little time as possible in this range.

Question 3

A manager discovers that a shipment of ground beef arrived at 50°F (10°C). What is the correct action?

Accepted Answer

Reject the shipment and return it to the supplier

Answer

Ground beef must be received at 41°F (5°C) or below. A delivery temperature of 50°F indicates the product was held in the temperature danger zone and must be rejected to prevent foodborne illness.

Question 4

What is the minimum internal cooking temperature for poultry such as whole chickens or turkeys?

Accepted Answer

165°F (74°C) for 15 seconds

Answer

Poultry must reach a minimum internal temperature of 165°F (74°C) for 15 seconds to destroy pathogens such as Salmonella that are commonly associated with poultry products.

Question 5

Which of the following is an example of cross-contamination?

Accepted Answer

Storing raw chicken on a shelf below ready-to-eat salad greens

Answer

Storing raw chicken above ready-to-eat items allows juices to drip onto the salad greens, transferring pathogens. Raw proteins must always be stored below ready-to-eat foods, arranged by minimum internal cooking temperature.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe - ServSafe Food Safety Manager 5