ServSafe Manager Exam 8 5 — Questions and Answers
Question 1: A manager is training staff on the flow of food. At which point in the flow is food safety FIRST at risk?
- Purchasing from unapproved suppliers (Correct answer)
- Cooking to the wrong temperature
- Improper cooling after service
- Holding on the buffet line
Correct answer: Purchasing from unapproved suppliers
The flow of food begins with purchasing, so using unapproved suppliers introduces hazards before food even enters the operation.
Question 2: Which HACCP principle is being applied when a manager sets 165°F as the required reheating temperature for soup?
- Establishing critical limits (Correct answer)
- Identifying corrective actions
- Conducting a hazard analysis
- Verification
Correct answer: Establishing critical limits
Setting a measurable minimum or maximum value for a critical control point is establishing a critical limit.
Question 3: A food handler reheats commercially processed cheese sticks for hot holding. What minimum internal temperature is required?
- 135°F (57°C) (Correct answer)
- 165°F (74°C) for 15 seconds
- 155°F (68°C) for 17 seconds
- 145°F (63°C) for 15 seconds
Correct answer: 135°F (57°C)
Commercially processed, ready-to-eat food reheated for hot holding must reach at least 135°F, unlike food made in-house which needs 165°F.
Question 4: Backflow from a hose left submerged in a mop bucket could contaminate the water supply. What device prevents this?
- A vacuum breaker (Correct answer)
- A grease trap
- An air gap on the drain line only
- A booster heater
Correct answer: A vacuum breaker
A vacuum breaker is a backflow-prevention device that stops contaminated water from being siphoned back into the potable supply.
Question 5: A cook checks the temperature of a beef roast with a thermometer that was last calibrated a month ago and reads 130°F. Before taking corrective action, what should the cook do first?
- Verify the thermometer is accurate by calibrating it (Correct answer)
- Throw the roast away immediately
- Serve the roast since roasts can be cooked to 130°F for a longer time
- Reheat the roast to 165°F
Correct answer: Verify the thermometer is accurate by calibrating it
Decisions should be based on accurate readings, and 130°F is actually an acceptable roast temperature when held for the required time, so verifying accuracy matters.
Question 6: Which situation would MOST likely attract pests to an operation?
- Gaps around pipes leading outside and uncovered garbage containers (Correct answer)
- Deliveries inspected promptly at the back door
- FIFO rotation of dry goods
- Sealed food stored 6 inches off the floor
Correct answer: Gaps around pipes leading outside and uncovered garbage containers
Pests need entry points and food sources, so unsealed gaps and exposed garbage create both.
Question 7: An imminent health hazard, such as a water service interruption, occurs during service. What must the person in charge do?
- Stop service and notify the regulatory authority (Correct answer)
- Continue service using bottled water without approval
- Close only the affected stations
- Post a notice for customers and keep operating
Correct answer: Stop service and notify the regulatory authority
An imminent health hazard requires stopping operations and notifying the regulatory authority, which must approve resuming service.
ServSafe Manager Exam 8 5
A manager is training staff on the flow of food.
At which point in the flow is food safety FIRST at risk?