ServSafe Manager Exam 6 4 — Questions and Answers
Question 1: Which type of thermometer is best suited for checking the internal temperature of a large roast?
- Infrared thermometer
- Thermocouple thermometer
- Bimetallic stemmed thermometer (Correct answer)
- Time-temperature indicator
Correct answer: Bimetallic stemmed thermometer
A bimetallic stemmed thermometer is ideal for thick, dense foods like roasts because its sensing area spans 2 inches and accurately reads internal temperatures.
Question 2: A food handler returns from the restroom and applies hand sanitizer without washing hands. What should the manager do?
- Allow it since sanitizer kills pathogens effectively
- Require the handler to wash hands with soap and water first, then use sanitizer if desired (Correct answer)
- Have the handler re-enter the restroom and wash hands there
- Accept the action — hand sanitizer is equivalent to handwashing in a food setting
Correct answer: Require the handler to wash hands with soap and water first, then use sanitizer if desired
Hand sanitizer is not a substitute for handwashing; hands must first be washed with soap and water, and sanitizer may be used as an additional step.
Question 3: During a power outage, TCS foods in a refrigerator unit should be evaluated by checking the internal food temperature after no more than:
- 1 hour
- 2 hours
- 4 hours (Correct answer)
- 6 hours
Correct answer: 4 hours
TCS foods can remain safe for up to 4 hours in the temperature danger zone; food temperatures should be checked at the 4-hour mark to determine if food is safe to keep.
Question 4: A sanitizer solution test kit shows concentration is below the minimum effective level. The manager should:
- Continue using the solution and retest in one hour
- Discard the solution and prepare a fresh batch at the correct concentration (Correct answer)
- Add more sanitizer directly to the current solution and continue
- Use hot water alone as a substitute until a new test kit arrives
Correct answer: Discard the solution and prepare a fresh batch at the correct concentration
A sanitizer below the minimum effective concentration will not kill pathogens and must be discarded and replaced with a correctly prepared solution.
Question 5: Which food is considered a potential allergen under the FDA's major food allergen list (as of the FASTER Act)?
- Corn
- Sesame (Correct answer)
- Tomatoes
- Garlic
Correct answer: Sesame
Sesame was added as the ninth major food allergen under the FASTER Act of 2021, effective January 1, 2023.
Question 6: A prep cook slices raw chicken on a cutting board and then cuts tomatoes on the same board without washing it. This is an example of:
- Cross-contact
- Time-temperature abuse
- Cross-contamination (Correct answer)
- Improper sanitizing
Correct answer: Cross-contamination
Transferring pathogens from raw chicken to ready-to-eat tomatoes via an unwashed cutting board is cross-contamination.
Question 7: What information must appear on the label of a food item that has been prepared and packaged on-site for later sale?
- Preparation date, use-by date, and major allergens
- Common name of the food, use-by date, and list of ingredients
- Chef's name, weight, and preparation date only
- Common name, ingredients, quantity, major allergens, and use-by date (Correct answer)
Correct answer: Common name, ingredients, quantity, major allergens, and use-by date
On-site packaged food labels must include the common name, ingredients list, quantity or net weight, major allergens, and a use-by date per food safety regulations.
ServSafe Manager Exam 6 4
Which type of thermometer is best suited for checking the internal temperature of a large roast?