ServSafe Manager Exam 8 4

Question 1

What is the minimum internal cooking temperature for stuffed pork chops?

Accepted Answer

165°F (74°C) for 15 seconds

Answer

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?

Accepted Answer

Cross-contact, which could cause an allergic reaction

Answer

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?

Accepted Answer

At least 6 inches (15 cm)

Answer

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?

Accepted Answer

90 days

Answer

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?

Accepted Answer

Putting on single-use gloves for food prep

Answer

Hands must be washed before putting on gloves to start a food-handling task so clean gloves are not contaminated.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Exam 8 4