ServSafe Manager Exam 8 5

Question 1

A manager is training staff on the flow of food. At which point in the flow is food safety FIRST at risk?

Accepted Answer

Purchasing from unapproved suppliers

Answer

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?

Accepted Answer

Establishing critical limits

Answer

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?

Accepted Answer

135°F (57°C)

Answer

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?

Accepted Answer

A vacuum breaker

Answer

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?

Accepted Answer

Verify the thermometer is accurate by calibrating it

Answer

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.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Exam 8 5