ServSafe Manager Exam 7 4

Question 1

What is the minimum internal temperature for cooking poultry such as whole chicken?

Accepted Answer

165°F (74°C) for 15 seconds

Answer

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?

Accepted Answer

Fish has an ammonia or sour smell

Answer

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?

Accepted Answer

Clostridium botulinum

Answer

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:

Accepted Answer

Cross-contamination

Answer

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?

Accepted Answer

Thaw under running water at 70°F (21°C) or lower

Answer

Running cold potable water at 70°F or lower is one of the four approved thawing methods in ServSafe.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Exam 7 4