ServSafe Manager Exam 6 5

Question 1

What is the minimum internal cooking temperature for stuffed fish?

Accepted Answer

165°F (74°C) for 15 seconds

Answer

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?

Accepted Answer

Using HACCP principles proactively to prevent foodborne illness before it occurs

Answer

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?

Accepted Answer

Norovirus on ready-to-eat food

Answer

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?

Accepted Answer

Follow the operation's allergy emergency response plan and be prepared to call emergency services

Answer

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?

Accepted Answer

German cockroach

Answer

The German cockroach is the most common species found in food service environments and is difficult to eradicate due to its rapid reproduction rate.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Exam 6 5