ServSafe Manager Practice Exam 4 — Questions and Answers
Question 1: A manager notices a cook cooling a large stockpot of chili by placing it directly in the walk-in cooler. Why is this a problem?
- The chili will cool too quickly and lose quality
- A large dense mass cools too slowly and warms the cooler, risking the temperature of other foods (Correct answer)
- Chili may only be cooled at room temperature first
- The walk-in cooler is only for produce storage
Correct answer: A large dense mass cools too slowly and warms the cooler, risking the temperature of other foods
Large containers of hot food cool too slowly to pass through the temperature danger zone safely and can raise the ambient temperature of the cooler.
Question 2: Ground beef must be cooked to 155°F (68°C) for 17 seconds, but a customer requests a rare burger. What must the operation do to legally serve it?
- Serve it only to customers who appear to be adults
- Provide a consumer advisory notifying customers of the risk of undercooked food (Correct answer)
- Refuse the request because ground beef can never be undercooked
- Cook it to at least 145°F as a compromise
Correct answer: Provide a consumer advisory notifying customers of the risk of undercooked food
Operations may serve undercooked TCS food to adult customers if a consumer advisory is posted on the menu or displayed in the operation.
Question 3: Where should a manager instruct staff to store a container of raw chicken in the walk-in cooler?
- On the top shelf above ready-to-eat food
- On a shelf above whole raw fish
- On the bottom shelf below all other food (Correct answer)
- Anywhere, as long as it is covered
Correct answer: On the bottom shelf below all other food
Raw poultry has the highest minimum cooking temperature and must be stored below all other food to prevent its drippings from contaminating them.
Question 4: A pest control operator recommends glue boards inside the kitchen. A manager should understand that the MOST effective long-term pest strategy is to
- Spray pesticide along baseboards weekly
- Deny pests food, water, and shelter by sealing entry points and maintaining sanitation (Correct answer)
- Place traps near every door
- Schedule monthly fogging treatments
Correct answer: Deny pests food, water, and shelter by sealing entry points and maintaining sanitation
Integrated pest management focuses first on prevention, denying pests access, food, water, and nesting places, rather than relying on chemicals.
Question 5: A dishwasher's high-temperature machine final sanitizing rinse must reach what minimum temperature at the dish surface?
- 160°F (71°C) (Correct answer)
- 171°F (77°C)
- 180°F (82°C)
- 212°F (100°C)
Correct answer: 160°F (71°C)
The water in a high-temperature machine must be at least 180°F at the manifold, but the surface of the dishes must reach 160°F, measured with an irreversible temperature indicator.
Question 6: An employee arrives at work with a sore throat and fever. The operation primarily serves a hospital's patient population. What must the manager do?
- Restrict the employee from working with exposed food
- Exclude the employee from the operation (Correct answer)
- Allow work if the employee wears a mask
- Assign the employee to the dish room
Correct answer: Exclude the employee from the operation
In operations serving a high-risk population, a food handler with a sore throat and fever must be excluded, not merely restricted.
Question 7: Which food safety management step is a manager performing when reviewing temperature logs weekly to confirm the HACCP plan is being followed correctly?
- Monitoring
- Verification (Correct answer)
- Hazard analysis
- Record keeping
Correct answer: Verification
Verification means checking that the HACCP plan is working as intended, such as reviewing monitoring records.
ServSafe Manager Practice Exam 4
A manager notices a cook cooling a large stockpot of chili by placing it directly in the walk-in cooler.
Why is this a problem?