ServSafe Manager Practice Exam 4

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?

Accepted Answer

A large dense mass cools too slowly and warms the cooler, risking the temperature of other foods

Answer

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?

Accepted Answer

Provide a consumer advisory notifying customers of the risk of undercooked food

Answer

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?

Accepted Answer

On the bottom shelf below all other food

Answer

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

Accepted Answer

Deny pests food, water, and shelter by sealing entry points and maintaining sanitation

Answer

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?

Accepted Answer

160°F (71°C)

Answer

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.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Practice Exam 4