ServSafe Manager Exam 6 4

Question 1

Which type of thermometer is best suited for checking the internal temperature of a large roast?

Accepted Answer

Bimetallic stemmed thermometer

Answer

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?

Accepted Answer

Require the handler to wash hands with soap and water first, then use sanitizer if desired

Answer

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:

Accepted Answer

4 hours

Answer

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:

Accepted Answer

Discard the solution and prepare a fresh batch at the correct concentration

Answer

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)?

Accepted Answer

Sesame

Answer

Sesame was added as the ninth major food allergen under the FASTER Act of 2021, effective January 1, 2023.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Exam 6 4