ServSafe

ServSafe Manager Exam 4

A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)?

4 hours

3 hours

5 hours

2 hours

Correct! Wrong!

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

30 seconds

45 seconds

15 seconds

60 seconds

Correct! Wrong!

Where should staff members eat, drink, smoke, or chew gum?

Outside the kitchen door

Where customers eat

In dishwashing areas

In designated areas

Correct! Wrong!

Where should a food handler wash his or her hands after prepping food?

Food-prep sink

Designated sink for handwashing

Three-compartment sink

Utility sink

Correct! Wrong!

Which organization includes inspecting food as one of its primary responsibilities?

Centers for Disease Control

Occupational Safety and Health Administration

U.S. Public Health Service

U.S. Department of Agriculture

Correct! Wrong!

What must an operation do before packaging fresh juice on-site for later sale?

Contact OSHA

Freeze the juice

Obtain a variance

Hold produce at 41 °F (5 °C) or lower

Correct! Wrong!

Ciguatera toxin is commonly found in

pollock

amberjack

tuna

cod

Correct! Wrong!

What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F (5˚C)?

5 days

3 days

7 days

10 days

Correct! Wrong!

What organization requires Safety Data Sheets?

Food and Drug Administration

Occupational Safety and Health Administration

National Restaurant Association

Environmental Protection Agency

Correct! Wrong!

A food handler has just finished storing a dry food delivery. Which step was done correctly?

Stored food in an empty chemical container

Stored food away from the wall

Stored food underneath a stairwell

Stored food 4 inches off the floor

Correct! Wrong!

How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?

Place the thermometer stem into an opened container

Hold an infrared thermometer to the outside of the case or carton

Use an air probe to check the temperature of the delivery truck

Place the thermometer stem between shipping boxes for a reading

Correct! Wrong!

When can a food handler with a sore throat and a fever return to work with or around food?

The fever is gone for 24 hours

No symptoms are experienced for 24 hours

The sore throat is gone

A written medical release is provided

Correct! Wrong!

What is the minimum internal cooking temperature for chicken breast?

155 °F (68 °C) for 15 seconds

165 °F (74 °C) for 15 seconds

135 °F (57 °C) for 4 minutes

145 °F (63 °C) for 4 minutes

Correct! Wrong!

What method should never be used to thaw food?

Microwave the item

Place the item in a cooler

Place the item on a prep counter

Cook the item

Correct! Wrong!

When partial cooking food is to be finished later, what is the maximum cooking time allowed during initial cooking?

45 minutes

60 minutes

30 minutes

15 minutes

Correct! Wrong!

What should be done with a package of flour that is received with signs of dampness on the bag?

Accept the flour and place in dry storage

Reject the flour and return it to the supplier

Store the bag in a cooler at 41 ̊F (5 ̊C) or lower

Dry the bag thoroughly before use

Correct! Wrong!

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ServSafe Manager Exam 4

A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)?

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

Where should staff members eat, drink, smoke, or chew gum?

Where should a food handler wash his or her hands after prepping food?

Which organization includes inspecting food as one of its primary responsibilities?

What must an operation do before packaging fresh juice on-site for later sale?

Ciguatera toxin is commonly found in

What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F (5˚C)?

What organization requires Safety Data Sheets?

A food handler has just finished storing a dry food delivery. Which step was done correctly?

How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?

When can a food handler with a sore throat and a fever return to work with or around food?

What is the minimum internal cooking temperature for chicken breast?

What method should never be used to thaw food?

When partial cooking food is to be finished later, what is the maximum cooking time allowed during initial cooking?

What should be done with a package of flour that is received with signs of dampness on the bag?

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