ServSafe Manager Exam 7 5

Question 1

Which chemical sanitizer remains effective over the widest range of pH levels?

Accepted Answer

Quaternary ammonium compounds (quats)

Answer

Quaternary ammonium compounds are effective across a broader pH range than chlorine or iodine and are less corrosive.

Question 2

A manager wants to cool a large pot of chili quickly. Which method is MOST effective?

Accepted Answer

Place the pot in an ice-water bath and stir frequently

Answer

An ice-water bath with frequent stirring rapidly removes heat from the food and is one of the most effective cooling methods.

Question 3

Under the ServSafe two-stage cooling method, food must be cooled from 135°F to 70°F within how many hours?

Accepted Answer

2 hours

Answer

The first stage of cooling requires food to drop from 135°F to 70°F within 2 hours to minimize pathogen growth.

Question 4

Which of the following is an example of a biological hazard in food safety?

Accepted Answer

Norovirus on fresh lettuce

Answer

Norovirus is a biological hazard — a microorganism capable of causing illness when present in food.

Question 5

An operation receives a shipment of shell eggs. At what temperature must they be received?

Accepted Answer

45°F (7°C) or lower

Answer

Shell eggs must be received at an air temperature of 45°F (7°C) or lower per FDA Food Code.

ServSafe Food Safety Test Prep Practice Test