ServSafe Manager Exam 8 4 — Questions and Answers
Question 1: What is the minimum internal cooking temperature for stuffed pork chops?
- 165°F (74°C) for 15 seconds (Correct answer)
- 145°F (63°C) for 15 seconds
- 155°F (68°C) for 17 seconds
- 135°F (57°C) for 15 seconds
Correct answer: 165°F (74°C) for 15 seconds
Stuffed meats must reach 165°F (74°C) for 15 seconds because the stuffing raises the contamination risk.
Question 2: A customer with a shellfish allergy orders a stir-fry. The cook uses the same wok used earlier for shrimp after rinsing it with water. What has occurred?
- Cross-contact, which could cause an allergic reaction (Correct answer)
- Cross-contamination with pathogens
- Acceptable practice since the wok was rinsed
- Time-temperature abuse
Correct answer: Cross-contact, which could cause an allergic reaction
Rinsing does not remove allergen proteins, so the wok must be cleaned, rinsed, and sanitized to prevent cross-contact.
Question 3: How high must floor-mounted equipment be off the floor unless it is sealed to a masonry base?
- At least 6 inches (15 cm) (Correct answer)
- At least 2 inches (5 cm)
- At least 4 inches (10 cm)
- At least 12 inches (30 cm)
Correct answer: At least 6 inches (15 cm)
Floor-mounted equipment must sit at least 6 inches off the floor to allow cleaning underneath.
Question 4: A shipment of live oysters arrives. How long must the operation keep the shellstock identification tags after the last oyster is sold?
- 90 days (Correct answer)
- 30 days
- 7 days
- 1 year
Correct answer: 90 days
Shellstock tags must be kept on file for 90 days from the date the last shellfish from the container was sold or served.
Question 5: Which action requires a food handler to wash their hands BEFORE doing it, not just after?
- Putting on single-use gloves for food prep (Correct answer)
- Taking out the garbage
- Handling raw chicken
- Touching their hair
Correct answer: Putting on single-use gloves for food prep
Hands must be washed before putting on gloves to start a food-handling task so clean gloves are not contaminated.
Question 6: During a self-inspection, a manager finds a dented can with a bulging end in dry storage. What should be done with it?
- Mark it for credit or discard and store it away from food in a designated area (Correct answer)
- Open it to check the contents before deciding
- Use the food immediately before it spoils
- Return it to the shelf if the seal is intact
Correct answer: Mark it for credit or discard and store it away from food in a designated area
Bulging or severely dented cans may contain Clostridium botulinum toxin and must be segregated for return or discarded, never opened or used.
Question 7: What is the maximum time allowed for ready-to-eat TCS food held without temperature control if it started at 41°F, for cold holding using time as a public health control?
- 6 hours, as long as it never exceeds 70°F (Correct answer)
- 4 hours with no temperature limit
- 2 hours regardless of temperature
- 8 hours if labeled
Correct answer: 6 hours, as long as it never exceeds 70°F
Cold TCS food held without temperature control may be kept up to 6 hours if it stays at or below 70°F and is discarded afterward.
ServSafe Manager Exam 8 4
What is the minimum internal cooking temperature for stuffed pork chops?