ServSafe Manager Practice Exam 5

Question 1

A manager finds that a batch of soup cooled from 135°F to 70°F in 3 hours. What corrective action is required?

Accepted Answer

Reheat the soup to 165°F and start the cooling process again

Answer

If food does not reach 70°F within 2 hours during cooling, it must be reheated to 165°F for 15 seconds and cooled again, or thrown out.

Question 2

What is the correct concentration range for a chlorine sanitizing solution used on food-contact surfaces?

Accepted Answer

50-99 ppm

Answer

Chlorine sanitizer is typically effective at 50 to 99 ppm with correct water temperature and contact time.

Question 3

A manager receives a recall notice for a brand of romaine lettuce in inventory. After removing the product, what should be done with it?

Accepted Answer

Label it, store it away from other food, and follow the vendor's instructions

Answer

Recalled items must be identified, labeled to prevent use, stored separately, and handled according to the vendor's or regulatory authority's instructions.

Question 4

Which situation is MOST likely to cause the growth of Clostridium botulinum in a food operation?

Accepted Answer

Storing garlic-and-oil mixtures unrefrigerated at room temperature

Answer

Clostridium botulinum thrives in low-oxygen environments such as untreated garlic-and-oil mixtures left without refrigeration.

Question 5

A new employee asks why single-use gloves must be changed after handling raw meat even if they look clean. What is the manager's BEST explanation?

Accepted Answer

Pathogens can transfer from the gloves to ready-to-eat food even without visible soil

Answer

Gloves can carry invisible pathogens from raw food to other surfaces or foods, so they must be changed when switching tasks.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Manager Practice Exam 5