Manager ServSafe

Multiple Choice

Raw hamburger patties are stored in a sealed carton at room temperature next to the grill. What is the main risk that could cause a foodborne illness?

• Cross-contamination

• Poor personal hygiene

• Time-temperature abuse

• Poor cleaning and sanitizing

Multiple Choice

What should food handlers do to prevent food allergens from being transferred to food?

• Use cleaned and sanitized utensils when prepping the order

• Cook food to the appropriate minimum internal temperature

• Store cold food at 41°F (5°C) or lower

• Label chemical containers correctly

Multiple Choice

At what temperatures do most foodborne pathogens grow most quickly?

• Between 0°F and 41°F (-18°C and 5°C)

• Between 45°F and 65°F (7°C and 18°C)

• Between 70°F and 125°F (21°C and 52°C)

• Between 130°F and 165°F (54°C and 74°C)

10 - Minute Break

Multiple Choice

When must you discard chicken salad that was prepped on July 18?

• July 22

• July 23

• July 24

• July 25

Multiple Choice

A food handler pulled a large hotel pan of chicken salad from the cooler and used it to prepare three chicken salad sandwiches. What’s the food safety risk?

• Cross-contamination

• Poor personal hygiene

• Time-temperature abuse

• Poor cleaning and sanitizing

Multiple Choice

Cold macaron salad was removed from refrigeration at 12 p.m. and held without temperature control. The temperature never exceeded 70°F (21°C). At what time must any remaining product be discarded?

• 2 p.m

• 4 p.m

• 6 p.m

• 8 p.m

Multiple Choice

Which of the following situations poses an imminent health hazard?

• Chicken soup is 130°F (54°C) two hours after being placed in a hot holding unit

• Meat sauce is cooled to 70°F (21°C) within 2 hours and 40°F (4°C) in the next 4 hours

• Water backs up from a floor drain and comes in contact with food in dry storage.

• A food handler has an infected wound which is covered with a finger cot

Multiple Choice

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?

• Created an air gap separation

• Prevented backflow

• Created a cross-connection

• Prevented atmospheric vacuuming

Multiple Choice

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized at a minimum?

• Every 6 hours

• Every 4 hours

• Every 8 hours

• Every 2 hours