ServSafe Manager Practice Exam

Question 1

A food manager is setting up a HACCP plan for a chicken dish that is cooked, cooled, and reheated the next day. Which step represents a Critical Control Point (CCP) for this process?

Accepted Answer

Cooking the chicken to an internal temperature of 165°F (74°C)

Answer

Receiving the raw chicken from a supplier

Answer

Storing the raw chicken in the walk-in cooler

Answer

Plating the dish for service

Question 2

What is the maximum amount of time cooked potentially hazardous food (TCS food) can remain in the temperature danger zone during the cooling process?

Accepted Answer

6 hours total (135°F to 70°F in 2 hours, then to 41°F in 4 more hours)

Answer

4 hours total at any point in the cooling process

Answer

8 hours total provided the food stays below 70°F within 3 hours

Answer

2 hours total from 135°F to 41°F

Question 3

Which practice BEST prevents cross-contamination between raw meats and ready-to-eat foods in a walk-in cooler?

Accepted Answer

Store raw meats below ready-to-eat foods, organized by required cooking temperature

Answer

Wrap all raw meats in plastic wrap before placing them on any shelf

Answer

Store all proteins together on a single shelf separate from produce

Answer

Place raw meats on the top shelf to keep them away from floor contamination

Question 4

A sanitizing solution is prepared using chlorine bleach. After mixing, a test strip shows the concentration is 10 ppm. What action should the food handler take?

Accepted Answer

Discard the solution and prepare a new one at the correct concentration (50–100 ppm)

Answer

Add more water to dilute the solution to the proper range

Answer

Use the solution immediately because a lower concentration is safer for food contact

Answer

Add more bleach until the solution reaches 200 ppm, then dilute by half

Question 5

A food service manager learns that several customers have reported illness after eating at the restaurant. The symptoms include watery diarrhea and vomiting beginning 6–24 hours after eating. Which pathogen is MOST likely responsible?

Accepted Answer

Salmonella spp.

Answer

Staphylococcus aureus

Answer

Clostridium botulinum

Answer

Listeria monocytogenes

Question 6

Which of the following is an example of a physical food safety hazard?

Accepted Answer

A bone fragment found in a fish fillet

Answer

Salmonella contamination in undercooked poultry

Answer

Cleaning solution residue left on a cutting board

Answer

Mycotoxins produced by mold on aged cheese