ServSafe Manager Exam 6 5 — Questions and Answers
Question 1: What is the minimum internal cooking temperature for stuffed fish?
- 145°F (63°C) for 15 seconds
- 155°F (68°C) for 17 seconds
- 165°F (74°C) for 15 seconds (Correct answer)
- 145°F (63°C) with no hold time
Correct answer: 165°F (74°C) for 15 seconds
Stuffed fish must reach 165°F (74°C) for 15 seconds because the stuffing can harbor pathogens from poultry or other ingredients mixed inside.
Question 2: A manager is implementing active managerial control. Which of the following BEST describes this approach?
- Reacting to health department violations during inspections
- Using HACCP principles proactively to prevent foodborne illness before it occurs (Correct answer)
- Training employees once per year on food safety rules
- Logging temperature checks at the end of each shift
Correct answer: Using HACCP principles proactively to prevent foodborne illness before it occurs
Active managerial control means proactively identifying and managing food safety risks using principles like HACCP before problems occur.
Question 3: Which of the following is a biological hazard in food?
- Bone fragments in fish
- Pesticide residue on produce
- Norovirus on ready-to-eat food (Correct answer)
- Metal shavings from equipment
Correct answer: Norovirus on ready-to-eat food
Norovirus is a biological hazard, specifically a virus, that is a leading cause of foodborne illness when present on ready-to-eat foods.
Question 4: How should a food manager handle a guest who claims to have a food allergy after the meal has already been served?
- Ask the guest to describe symptoms and offer a discount
- Immediately call 911 and remove all food from the table
- Follow the operation's allergy emergency response plan and be prepared to call emergency services (Correct answer)
- Document the complaint and report to the local health department
Correct answer: Follow the operation's allergy emergency response plan and be prepared to call emergency services
Managers must follow the operation's established allergy emergency response plan and be prepared to contact emergency services if the guest shows signs of anaphylaxis.
Question 5: Which pest is most commonly associated with cockroach infestations in food service operations?
- German cockroach (Correct answer)
- American cockroach
- Oriental cockroach
- Brown-banded cockroach
Correct answer: German cockroach
The German cockroach is the most common species found in food service environments and is difficult to eradicate due to its rapid reproduction rate.
Question 6: A food handler who has been diagnosed with Hepatitis A must be:
- Restricted from handling food until symptoms resolve
- Excluded from the operation until cleared by a medical practitioner (Correct answer)
- Required to wear gloves and a mask while working
- Reassigned to non-food-contact tasks only
Correct answer: Excluded from the operation until cleared by a medical practitioner
Hepatitis A is a reportable illness that requires the food handler to be excluded from the operation until cleared by a medical practitioner or local regulatory authority.
Question 7: When using the first-in, first-out (FIFO) method, newly received food items should be placed:
- In front of older items so they are used before expiring
- Behind older items so that older stock is used first (Correct answer)
- On a separate shelf labeled 'new' until older stock is depleted
- At the same level as older items with a date tag
Correct answer: Behind older items so that older stock is used first
FIFO requires placing new stock behind older stock so that older items are used first, reducing waste and preventing spoilage.
ServSafe Manager Exam 6 5
What is the minimum internal cooking temperature for stuffed fish?