ServSafe Food Protection Manager Food Safety Management

1.Elena Vargas sees a cook rinse a knife used on raw chicken and reach for sliced melon. She is the manager on duty. What is active managerial control in this moment?

2.Omar Haddad checks the steam table and finds the rice at 120°F during lunch. No one knows how long it has been there. What does active managerial control require?

3.Jordan Hale put a new dishwasher on the three-compartment sink with no demonstration, and plates are going to the dining room. What should Jordan do?

4.Camille Ortiz watches a cook leave the raw-beef station, rinse with water only, and reach for buns. What is her job as manager?

5.Andre Williams opens the walk-in and the thermometer reads 50°F. Milk and sliced turkey are still on the shelf. No inspector is due. What should he do?

6.Before dinner, Priya Nair sees shrimp thawing in a pan of still water on the counter. The cook has never been shown how to thaw. What should Priya do?

7.Hector Alvarez finds a spray bottle of sanitizer on the shelf directly above an open bin of lettuce. What is active managerial control here?

8.Grace Kim sees a server place toast on a cold sandwich with bare hands. The server was told last week to use a utensil. What should Grace do?

9.Malik Johnson reviews the line only on mornings when an inspector is expected. Yesterday a pot of soup sat uncovered on a prep table all afternoon. What did he fail to do?

10.Rosa Delgado posted a handwashing sign above the prep sink and has not watched the sink in three weeks. A cook then cracks shell eggs and slices melon without washing. What is missing?

11.Victor Chen's binder lists glove rules, but he never walks the salad station. A cook scratches an ear and keeps building salads with the same gloves. What does this show?

12.Hannah Brooks tells the team the kitchen follows the Food Code, then spends the shift in the office. The cooler log is blank and the dial reads 47°F. What makes the system real?

13.Diego Morales hung the cooling chart by the prep table and does not ask anyone to use it. A pan of chili is still on the table two hours after cooking, and no temperature was taken. What is the gap?

14.Fiona Walsh rewards the fastest ticket times and never mentions food safety in pre-shift meetings. A cook plates a ground-beef burger that is still pink in the center to save time. What culture is she running?

15.Samuel Ortiz keeps a food-safety manual in the office and tells staff not to bother him during service. A prep cook uses the same board for raw chicken and then for lettuce. What does that culture require of him?

16.Lila Petrov prints a wash-hands line on every schedule and never stands at the handwashing sink. New cooks copy the cook beside them, who skips soap. What will change the culture?

17.Chris Dalton reads the same rules aloud once a month and never looks at a station afterward. This month the sanitizer bucket was empty while the crew wiped tables. What does the meeting lack?

18.Amira Hassan posted the allergy policy on the office door, which line cooks do not pass. A server told a guest the soup had no wheat, and the soup is made with wheat noodles. What is wrong with this system?

19.Nina Cho lists the biological hazards in raw oysters before she names any control step. Which HACCP principle is that list?

20.After the team finishes the hazard analysis for grilled chicken, Ben Carter asks which HACCP principle comes next. What is the answer?

21.Samir Patel's plan says every chicken thigh on the grill must reach 165°F. Which HACCP principle is that 165°F?

22.A cook at Lena Ortiz's grill checks the chicken temperature with a thermometer on every batch. Which HACCP principle is that check?

23.The grilled chicken at Marcus Webb's station is 150°F, short of the 165°F limit, and it has not left the grill. He keeps cooking it until it reaches 165°F. Which principle is that?

24.Once a week, Ruth Feldman watches a cook take temperatures and compares the grill logs with the HACCP plan. She does not take the batch temperatures herself. Which principle is her weekly work?

25.After each batch, the cook at Ivan Petrov's grill writes the final chicken temperature on the log. Which HACCP principle is that writing?

26.The team at Sofia Nguyen's restaurant has named cooking the chicken as the critical control point. Which HACCP principle comes next?

27.Monitoring shows the tomato soup at Dana Brooks's steam table is 120°F. The hot-holding limit is 135°F or above. Which HACCP principle comes next?

28.The chicken on Holly Grant's grill is 155°F. Her critical limit for that poultry is 165°F, and the chicken has not been served. What is the corrective action?

29.A ground-beef patty at Luis Romero's flattop is 145°F. The critical limit for that ground beef is 155°F, and the patty is still on the heat. What should Luis do?

30.The vegetable soup on Nora Blake's steam table reads 128°F. She cannot say how long it has been below 135°F. What corrective action fits this missed limit?

31.Tuna salad in Evan Price's cold well is 50°F. The critical limit is 41°F or below, and no one logged when it rose. What is the corrective action?

32.The walk-in at Kayla Simmons's restaurant reads 48°F, and the sliced turkey inside has no time record. The cold-holding limit is 41°F or below. What should she do with that turkey?

33.Fish fillets on Andre Cole's grill are at 130°F. His critical limit for those fillets is 145°F, and they are still over the heat. What is the corrective action?

34.Rice in a hotel pan at Megan Walsh's station has fallen to 110°F. The hot-holding limit is 135°F or above, and the cook does not know when it dropped. What should Megan do?

35.Chili at Pablo Reyes's prep table was 100°F two hours after it left the kettle. The cooling limit required it to reach 70°F within those two hours. What is the corrective action?

36.Pork chops on Irene Dalton's grill are 130°F. The critical limit for those chops is 145°F, and they have not been plated. What should Irene do?

37.The grill log at Naomi Ellis's station shows 165°F for every chicken batch, but the cook wrote the numbers at the start of the shift before any chicken was cooked. What is true of that log?

38.Caleb Foster signs the cooler log as 40°F every morning without opening the walk-in. Today the dial reads 52°F. How should the manager treat the signed log?

39.Supervisor Helen Cho reviews grill logs each Friday and watches one cook use a thermometer. The cooks still temp every batch during the week. What is Helen's Friday review?

40.The steam-table log at Omar Singh's cafe lists 140°F for the soup, but the cook copied 140°F from yesterday. A thermometer in the soup now reads 125°F. What should the manager do?

41.During service, a cook at Riley Park's saute station temps each salmon fillet and writes only the temperatures just measured. What is that work?

42.Manager Denise Harper calibrates the grill thermometer and compares a week's logs with what she sees on the line. She does not cook the batches herself. What is Denise doing?

43.A prep cook at Victor Hale's deli filled the cold-holding log with 41°F for the chicken salad, then left the pan on a speed rack. The salad now measures 55°F. What is the right response?

44.Once a month, manager Angela Brooks rechecks a delivery with her own thermometer and samples the receiving logs. The cooks still temp each delivery as it arrives. What is Angela's monthly work?

45.The closing cook at Marco Diaz's cafe wrote 38°F on the cooler log while standing at the back door. The thermometer was still in the office. What should the morning manager do with that entry?

46.Tara Nguyen is starting her first shift and has not been shown how to wash hands or use gloves. The manager wants her to plate salads now. What should happen first?

47.Jonah Blake used the same tongs for raw chicken and then for cooked chicken. His manager corrected him on the spot. What else is required?

48.A new dishwasher, Emily Cho, has never been shown the three-compartment sink. Clean-looking plates are about to go to the dining room. What is the manager's duty?

49.Carlos Rivera stored a sanitizer bottle above an open pot of soup. The manager had trained him on chemical storage the week before. What should the manager do now?

50.Priya Shah assigns a new cook, Owen Grant, to the grill before anyone shows him the 165°F poultry limit. Owen is about to cook chicken for guests. What is the right order?

51.Server Maya Ellison told a guest the chili had no peanuts. The chili is made with peanut butter, and Maya had never been trained on that recipe. What should the manager do?

52.Leo Martins came in after vomiting that morning and started slicing tomatoes. Nobody had told him the illness rule. What training belongs here?

53.Hannah Cole washed a cutting board after raw fish and then sliced bread on it without sanitizing. She was trained on this board last month. What is the manager's next step?

54.New hire Felix Romero has not been shown how to reject a delivery. A case of raw chicken at 50°F is on the dock and the driver is waiting. What should the manager do?

55.An inspector arrives at Natalie Brooks's restaurant and starts toward the prep line. A sanitizer bucket beside the cutting boards is empty. What should Natalie do?

56.During an inspection, the walk-in at Gordon Hale's cafe reads 50°F. The inspector is writing it down. Gordon can reach the turkey stored there. What should he do?

57.Inspector Patel asks to see the handwashing sink at Yvonne Carter's grill. A cook has just blocked the sink with a stack of sheet pans. What should Yvonne do?

58.At Samir Shah's restaurant, an inspector finds a deeply dented can of tomatoes on the dry-storage shelf. The can is still unopened. What should Samir do during the visit?

59.An inspector points to raw chicken stored above ready-to-eat salad in Cole Brennan's reach-in. Cole can move the pans in a few seconds. What should he do?

60.While walking the line with an inspector, manager Aisha Rahman sees a cook skip soap after handling raw shrimp. What should Aisha do?

61.The inspector asks for pest records at Luis Ortega's restaurant. Luis knows the folder is in the office, and he also sees a live cockroach by the prep sink. What should he do?

62.During the inspection at Grace Kim's bakery, a thermometer on the sandwich cooler reads 49°F. The inspector has not reached that cooler yet. What is the honest correction?

63.An inspector at Malik Johnson's diner watches a server touch a ready-to-eat roll with bare hands. Malik is standing beside the inspector. What should Malik do?

64.A supplier calls Elena Vargas about a recall of frozen spinach, lot 14B, which is on her freezer shelf. The notice says to tell that supplier. What should Elena do?

65.The county health authority emails Omar Haddad to recall shell eggs from farm code R-22 and to report how much he still has. He finds two cases of R-22 in the walk-in. What should he do?

66.A recall notice on Jordan Hale's desk names smoked turkey, pack date 09-12, and says to contact the supplier. One unopened package with that date is in the sandwich cooler. What should Jordan do?

67.Camille Ortiz receives a recall for bottled lemon juice, lot LJ-5. The notice says to report remaining bottles to the state agriculture department. Three bottles of LJ-5 are in dry storage. What should she do?

68.Andre Williams learns of a recall on frozen berry blend, code BB-77. The notice says to notify the distributor. A prep cook has already opened one bag of BB-77 for a dessert. What should Andre do?

69.Priya Nair's cheese vendor recalls cheddar, lot C-19, and asks to be told about product still in the restaurant. Priya finds lot C-19 already shredded in an unmarked hotel pan. What should she do?

70.A recall notice tells Hector Alvarez to pull canned tuna, code TN-4, and to notify the city health department. He has six unopened cans of TN-4. What should he do?

71.Grace Kim's produce supplier recalls bagged romaine, lot RM-8, and asks her to call with the amount on hand. One lot RM-8 bag is already on the salad line. What should Grace do?

72.Malik Johnson receives a recall for ground beef, lot GB-30, from the distributor, who asks to be notified. A cook has portioned GB-30 into patties with no lot tag on the tray. What should Malik do?

73.A produce delivery sits unattended on the dock at Rosa Delgado's restaurant. The driver is gone, and nobody checked the boxes in. What is the food-defense step?

74.Victor Chen finds a jug of degreaser open on the prep table beside an uncovered pot of stock. No one is using the jug. What should he do for food defense?

75.Hannah Brooks sees a person in a street coat filling a cup from the soup kettle. The person is not an employee and has no reason to be in the kitchen. What should Hannah do?

76.A dairy delivery at Diego Morales's back door was left unattended for an hour. One milk crate has a broken seal. What is the food-defense action?

77.Fiona Walsh leaves the back door propped open during receiving, and a stranger walks into the dry-storage room. What should Fiona do?

78.Samuel Ortiz finds an unlabeled spray bottle, uncapped, on a shelf above the sandwich station. He does not know what is in it. What is the food-defense response?

79.During dinner, Lila Petrov finds a former employee in the walk-in. That person was fired last month and has no work reason to be there. What should Lila do?

80.Chris Dalton's receiving clerk stepped inside, and a box of raw chicken was left alone on the dock with the tape already cut. What should Chris do?

81.Amira Hassan sees a guest push through the swinging door and start opening pans on the hot line. The guest is not staff. What should Amira do?

82.A guest tells Elena Vargas she has a milk allergy. The pasta sauce is made with cream. The restaurant requires a written allergen reminder on the menu, and Elena is at the table. What should she do?

83.Omar Haddad's specials board lists peanut sauce, but the printed menu has no allergen reminder. His rule requires that written reminder where guests order. A guest asks if the sauce matters. What should Omar do?

84.A parent asks Jordan Hale whether the grilled fish contains wheat. The fish is dusted in flour. A written allergen reminder is required at the host stand, and that card is missing. What should Jordan do?

85.Camille Ortiz knows the brownie contains walnuts and eggs. A guest with a tree-nut allergy asks about it. House policy requires a written allergen reminder on the dessert card, and the card has none. What should she do?

86.Andre Williams's clam chowder contains milk and shellfish. A guest asks what is in the bowl. The menu is required to show a written allergen reminder, and that line is missing. What should Andre do?

87.Priya Nair's fryer oil cooks breaded shrimp and then french fries. A guest with a shellfish allergy orders fries and asks if they are safe. A written reminder is required on the specials clip, which is blank. What should Priya do?

88.A guest tells Hector Alvarez they have a soy allergy. The house marinade contains soy sauce. A written allergen reminder is required on the menu board, and the card has fallen off. What should Hector do?

89.Grace Kim's pancake batter contains wheat and eggs. A guest asks for pancakes with no allergens. A written reminder is required at the register, and the card there lists only peanuts. What should Grace do?

90.Malik Johnson's Caesar dressing contains egg and anchovy. A guest with a fish allergy asks about the dressing. Policy requires a written allergen reminder on the table menu, and that line was torn off. What should Malik do?

91.Rosa Delgado does her Monday self-inspection and finds the handwashing sink at the grill has no soap. Every other item on her list passed. What should she do?

92.On his scheduled walk-through, Victor Chen finds raw chicken stored above ready-to-eat noodles in the reach-in. The floors and the lights pass. What is the correction?

93.Hannah Brooks's Friday self-inspection finds the sanitizer test kit missing. The buckets are full, and she cannot tell the strength. What should she do with that failed item?

94.Diego Morales runs his opening self-inspection and finds the walk-in at 47°F. The torn door gasket is the only failed item on his list. What is the correction?

95.During a scheduled self-inspection, Fiona Walsh finds one cook portioning salad with no hair restraint. The rest of the uniform check passes. What should Fiona do?

96.Samuel Ortiz's nightly self-inspection finds the prep-sink faucet leaking dirty water onto washed potatoes. The other plumbing lines pass. What is the correction?

97.On her scheduled self-inspection, Lila Petrov finds no date mark on cooked pasta held in the cooler since the morning of the day before yesterday. The pan is at 40°F. What should she do?

98.Chris Dalton's scheduled line check finds one cutting board deeply scored and stained after raw poultry. The other boards pass. What is the correction for the failed board?

99.Amira Hassan's afternoon self-inspection finds the back door propped open and one fly in the prep room. The door closer is broken. What should she correct?

100.A sewage backup floods the floor of Elena Vargas's prep kitchen and splashes the lower shelf of cleaned pots. What should she do?

101.A fire on Omar Haddad's grill line is out, and suppression chemical has settled on a pan of cooked rice and on the nearby plates. What should Omar do?

102.The power is out at Jordan Hale's restaurant. The walk-in was 39°F when the lights died. Two hours later the air inside is 55°F, and sliced turkey has been in there the whole time. What should Jordan do?

103.During a power outage, the steam table at Camille Ortiz's cafe stops. The soup was 150°F and is now 120°F. She does not know how long the power will stay off. What should she do?

104.Sewage backs up into the dish room and the prep sink at Andre Williams's restaurant, and it has wet the trays of clean silverware. Guests are still in the dining room. What should Andre do?

105.A small fryer fire at Priya Nair's station is out, and the line lost power while the crew dealt with it. A pan of breaded chicken sat at 100°F the whole time. What should Priya do with that chicken?

106.After a power outage, Hector Alvarez opens the cooler and the thermometer reads 60°F. The milk and egg cartons were in that cooler the whole time, and nobody logged a temperature during the outage. What should he do?

107.A sewage line breaks and wastewater covers the kitchen floor at Grace Kim's bakery, reaching the bottom shelf of pastry cream and the clean piping bags. What should Grace do?

108.A fire forced Malik Johnson's restaurant to lose power. When the line could restart, sliced melon from the cold well measured 52°F. It had sat in the well the whole time. What should Malik do?