ServSafe Manager Exam 7 4 — Questions and Answers
Question 1: What is the minimum internal temperature for cooking poultry such as whole chicken?
- 145°F (63°C) for 15 seconds
- 155°F (68°C) for 15 seconds
- 165°F (74°C) for 15 seconds (Correct answer)
- 170°F (77°C) for 15 seconds
Correct answer: 165°F (74°C) for 15 seconds
Poultry must reach 165°F (74°C) for 15 seconds to kill Salmonella and other pathogens commonly found in poultry.
Question 2: A delivery of fresh fish arrives. Which condition should cause the manager to REJECT the shipment?
- Fish has a mild sea-water odor
- Fish flesh springs back when pressed
- Fish has an ammonia or sour smell (Correct answer)
- Fish gills are bright red
Correct answer: Fish has an ammonia or sour smell
An ammonia or sour odor in fish is a sign of spoilage, and the shipment must be rejected.
Question 3: Which pathogen is associated with improperly canned or vacuum-packaged foods and produces a deadly toxin?
- Norovirus
- Clostridium botulinum (Correct answer)
- E. coli O157:H7
- Listeria monocytogenes
Correct answer: Clostridium botulinum
Clostridium botulinum thrives in oxygen-free (anaerobic) environments such as improperly canned foods and produces botulinum toxin.
Question 4: A foodhandler cuts raw chicken and then immediately uses the same cutting board to slice tomatoes for a salad without cleaning and sanitizing. This is an example of:
- Time-temperature abuse
- Cross-contamination (Correct answer)
- Poor personal hygiene
- Improper storage
Correct answer: Cross-contamination
Using the same cutting board for raw chicken and ready-to-eat food without sanitizing in between is direct cross-contamination.
Question 5: What is the correct way to thaw TCS food?
- Leave it on the counter at room temperature overnight
- Thaw under running water at 70°F (21°C) or lower (Correct answer)
- Place it in a bowl of warm water on the counter
- Thaw in the oven at 200°F (93°C)
Correct answer: Thaw under running water at 70°F (21°C) or lower
Running cold potable water at 70°F or lower is one of the four approved thawing methods in ServSafe.
Question 6: Which item is a TCS (Time/Temperature Control for Safety) food?
- Whole uncut melons
- Dry crackers
- Cooked pasta (Correct answer)
- Hard candy
Correct answer: Cooked pasta
Cooked pasta is a TCS food because cooking adds moisture and changes the pH, making it support bacterial growth.
Question 7: A manager suspects a foodborne illness outbreak at their establishment. What is the FIRST action they should take?
- Throw away all food in the operation
- Contact the local regulatory authority immediately (Correct answer)
- Retrain all foodhandlers on handwashing
- Deep-clean and sanitize the entire kitchen
Correct answer: Contact the local regulatory authority immediately
The first step in a suspected outbreak is to notify the local health authority, who will guide the investigation.
ServSafe Manager Exam 7 4
What is the minimum internal temperature for cooking poultry such as whole chicken?