Servsafe Manager Quiz: Chapters 4-7

What is the minimum internal cooking temperature for poultry, including whole or ground chicken, turkey, and duck?

• 135°F (57°C)

• 145°F (63°C)

• 155°F (68°C)

• 165°F (74°C)

Which of the following is the correct order for storing food in a refrigerator, from top to bottom?

• Ready-to-eat food, seafood, whole cuts of beef and pork, ground meat and fish, whole and ground poultry

• Whole and ground poultry, ground meat and fish, whole cuts of beef and pork, seafood, ready-to-eat food

• Seafood, ready-to-eat food, whole cuts of beef and pork, ground meat and fish, whole and ground poultry

• Ready-to-eat food, ground meat and fish, seafood, whole cuts of beef and pork, whole and ground poultry

What is the maximum amount of time that TCS (Time/Temperature Control for Safety) food can be safely left in the temperature danger zone?

• 1 hour

• 2 hours

• 4 hours

• 6 hours

Which thermometer is best for measuring the temperature of a large roast?

• Bimetallic stemmed thermometer

• Infrared thermometer

• Time-temperature indicator

• Glass thermometer

Which of the following is considered a TCS food?

• Dried pasta

• Cooked rice

• Saltine crackers

• Canned beans (unopened)

Which of the following is an example of cross-contamination?

• Using separate cutting boards for raw meat and vegetables

• Storing raw chicken above ready-to-eat salad in the refrigerator

• Washing hands before handling food

• Cooking food to the correct temperature

What is the temperature danger zone, according to ServSafe guidelines?

• 32°F to 41°F (0°C to 5°C)

• 41°F to 135°F (5°C to 57°C)

• 135°F to 165°F (57°C to 74°C)

• 165°F to 212°F (74°C to 100°C)

Which of the following is a proper method for cooling hot food safely?

• Place hot food directly in the refrigerator

• Use an ice-water bath and stir the food

• Leave food at room temperature until cool

• Cover food tightly and let it cool on the counter

A food handler prepares a salad using utensils that were just washed but not sanitized. What is the risk in this situation?

• The salad will taste bad

• The salad may become contaminated with pathogens

• The utensils will break

• The salad will spoil faster

If a delivery of frozen food arrives and you notice large ice crystals on the packaging, what should you do?

• Accept the delivery

• Store the food immediately

• Reject the delivery

• Thaw the food and check for quality