ServSafe Management 3

Question 1

What is the maximum amount of time TCS food can be in the temperature danger zone before it must be discarded?

Accepted Answer

4 hours

Answer

TCS food held in the danger zone for a cumulative 4 hours must be discarded.

Question 2

A manager establishes a corrective action plan. This is a key part of:

Accepted Answer

A HACCP system

Answer

Corrective actions are a required component of a HACCP plan.

Question 3

Which is a critical control point a manager would monitor?

Accepted Answer

Cooking temperature of poultry

Answer

Cooking temperature is a critical control point where hazards can be controlled.

Question 4

How should a manager handle a customer who reports a foodborne illness?

Accepted Answer

Gather information and notify the regulatory authority if needed

Answer

Managers should document the complaint and report suspected outbreaks to authorities.

Question 5

What is the purpose of a master cleaning schedule?

Accepted Answer

To list what, when, and how items are cleaned

Answer

A master cleaning schedule details cleaning tasks, timing, and methods.

ServSafe Food Safety Test Prep Practice Test