ServSafe Food Protection Manager Safe Preparation and Cooking

1.Nora roasted eight whole chickens for the Saturday dinner line. Before any chicken can leave the carving station, what minimum internal temperature and time must the poultry reach?

2.Malik baked pork chops stuffed with spinach and bread for the banquet cart. The stuffing was raw when the chops went into the oven. What must the stuffed chops reach?

3.Priya mixed raw ground beef with onions and baked it as meatloaf for the cafeteria line. Which minimum applies to this ground meat?

4.Andre injected a raw beef roast with marinade before it went on the carving deck. The needle carried the marinade into the center of the meat. What temperature and time are required?

5.Camille scrambled a hotel pan of eggs for a breakfast buffet. The pan will sit in a steam well for hot holding. What minimum must those eggs reach?

6.Hector seared salmon fillets at the sauté station and plated them as soon as they left the pan. What internal temperature and time must this seafood reach?

7.Aisha grilled lamb loin chops and sold each one as soon as it came off the grill. No chop was held for later service. Which minimum fits these chops?

8.Grant fried eggs to order and set each plate on the pass for immediate service. The eggs will not be hot-held. What must they reach?

9.Lila steamed a batch of brown rice that will stay in a hot-holding well through lunch. What temperature must this grain reach?

10.Owen pulled a tray of roasted chickens when the thickest part read 155°F. Poultry must reach 165°F for 15 seconds. What should he do?

11.Beatrice took stuffed pasta shells out of the deck oven at 160°F. Stuffed food must reach 165°F for 15 seconds. Are the shells done?

12.Felix temped a pan of ground-pork meatballs at 145°F and told the line they were ready. Ground meat must reach 155°F for 17 seconds. What is true?

13.Naomi roasted an injected beef round and pulled it when the center read 150°F. Injected meat must reach 155°F for 17 seconds. What should she do?

14.Sergio scrambled eggs for the hot-holding well and stopped at 145°F. Eggs that will be hot-held must reach 155°F for 17 seconds. What is the status of these eggs?

15.Dana baked cod fillets and pulled the pan when the center read 135°F. Seafood must reach 145°F for 15 seconds. Can she send the cod?

16.Marcus grilled strip steaks for immediate service and pulled them at 140°F. Steaks must reach 145°F for 15 seconds. What should he tell the server?

17.Yuki pan-seared bone-in pork chops and stopped when the center, away from the bone, hit 135°F. Chops must reach 145°F for 15 seconds. What is the next step?

18.Helen steamed green beans for the hot-holding line and stopped at 125°F. Vegetables cooked for hot holding must reach 135°F. Are the beans ready to hold?

19.Elena started cooling a kettle of chili from 135°F at 2:00 p.m. At 4:00 p.m. the center was still 88°F. What must happen to the chili?

20.Jonah's tomato sauce left the kettle at 135°F. Two hours later, in an ice bath, the sauce still read 74°F. Which action is required?

21.Amara's beef stew reached 70°F in 2 hours, so the first cooling stage was met. Four hours after that, the stew was 50°F. What should she do?

22.Luis cooled rice from 135°F and it hit 70°F in 1 hour, so the first stage was met. At 6 hours from the start the rice was still 45°F. What is required?

23.Hana's soup reached 70°F in 2 hours. The first stage was still met. At hour 3 the soup had stalled at 66°F in a deep stockpot, and time remained on the cooling clock. What is the correction?

24.Rosa poured cooked black beans into a deep hotel pan at 135°F. Two hours later the center was 96°F. What must the crew do?

25.Samir's gravy reached 70°F within 2 hours, so the first stage was met. He checked again 4 hours after that point and the gravy was 48°F. What should he do?

26.Claire's curry reached 70°F in 90 minutes. The first stage was still met. At 4 hours from the start the curry was 62°F and had stopped dropping, with time still left. What correction fits?

27.Victor began cooling seafood bisque from 135°F at noon. At 2:00 p.m. the bisque was 81°F. Which decision matches the cooling rule?

28.Paige is reheating leftover chili so it can go into the steam table for hot holding. How hot must the chili get, and how fast?

29.Theo reheated leftover roast chicken for the hot-holding cabinet and stopped when it hit 155°F. The chicken is not being plated for immediate service. What must happen first?

30.Ingrid reheated leftover lasagna for the hot-holding line. The center finally reached 165°F, but the reheating took 3 hours. What should she do with the lasagna?

31.Wesley reheated leftover vegetable soup for the hot-holding well. The soup reached 165°F in 90 minutes, and he held that temperature for 15 seconds. Was this reheating acceptable?

32.Fatima reheated a previously cooked steak for a sandwich that will be served at once to a guest at the counter. The steak was cooked and cooled correctly yesterday. What temperature rule applies?

33.Colin reheated leftover rice so it could be hot-held through the dinner rush. He planned to stop at 135°F because rice is a grain. What must this leftover rice reach instead?

34.Brenda reheated leftover turkey for the buffet line and shut off the oven at 160°F. The turkey is going into hot holding, not onto a plate right away. What is wrong?

35.Omar reheated a beef casserole for the hot-holding cabinet. The center reached 165°F for 15 seconds at 1 hour and 50 minutes. Can the casserole go into the cabinet?

36.Nina reheated previously cooked shrimp that will be served at once on a guest's plate. The shrimp was cooked and cooled correctly. Does this reheating have to hit 165°F?

37.Ruby set frozen whole chickens in a pan on the prep table to thaw through the morning. The kitchen is about 72°F. Is this thawing method safe?

38.Ivan thawed raw shrimp under running water that measured 70°F. The water kept running, and the shrimp stayed submerged in a prep sink. Is this thaw acceptable?

39.Celeste thawed vacuum-packed steaks under running water that read 80°F. She kept the water moving the whole time. What is the problem?

40.Derek moved a frozen prime rib from the freezer to a covered tray in the 39°F walk-in refrigerator and left it to thaw overnight. Is this method allowed?

41.Mei placed still-frozen beef patties on the griddle and cooked them straight through for the lunch burgers. She never set them out to soften first. Is cooking from frozen allowed?

42.Oscar thawed frozen fish portions in the microwave, then put them back in the cooler to cook at dinner, four hours later. What is wrong with this plan?

43.Gina thawed a frozen turkey breast in the microwave and slid it into a heated oven as soon as the microwave stopped. Does this thaw meet the rule?

44.Pavel lined frozen steaks on a sheet pan and left the pan on the pass shelf so they would be soft before the lunch rush. What should the manager say?

45.Tanya thawed frozen corn under cold running water that stayed at 65°F. She will cook the corn for hot holding after it thaws. Is the water method acceptable?

46.Walter inserted a thermometer so the tip rested against the bone in a baked ham. The display read 155°F. What is wrong with this check?

47.Sophie pressed the thermometer into the thin tapered end of a beef tenderloin. That end was done while the center of the roast was still cool. Where should the thermometer go?

48.Jamal stirred a cup of crushed ice and water, submerged the thermometer stem, and the dial settled at 32°F. What does that ice-point check mean?

49.Ruth checked her thermometer in ice water and it read 36°F. She then measured a roast chicken at 165°F on that same thermometer. What should she conclude?

50.Leo's thermometer read 28°F in a proper ice-water cup before he checked the lunch meats. How far off is the thermometer, and in which direction?

51.Carmen decided a steak was done by touching the top surface with her finger. She never inserted a thermometer. What check is missing?

52.Hugh clipped his thermometer so the tip sat on the bottom of the sauté pan under a pork chop, then called the chop done. What is the mistake?

53.Adele filled a glass with crushed ice and clean water for an ice-point check before dinner. What reading shows the thermometer is adjusted correctly?

54.Boris measured a roast chicken at 170°F, but his ice-point check a minute earlier had read 37°F. What is the chicken's corrected temperature?

55.Fiona cooked a raw chicken breast in the microwave. She covered it, never stirred or rotated it, and then checked the thin edge. What step did she skip?

56.Miguel microwaved raw chicken pieces uncovered so the skin would dry. He did rotate the dish halfway through cooking. What required step is still missing?

57.Esther microwaved raw ground beef, stirred it once, and took the temperature the instant the oven beeped. The reading was 155°F. Why is that check too early?

58.Kyle microwaved raw ground-beef patties. He covered them, rotated them halfway, let them stand 2 minutes, and then read 155°F for 17 seconds in the thickest part. Is this acceptable?

59.Zara microwaved a raw turkey cutlet, covered it, and stirred it halfway. She let it stand 1 minute and then measured 165°F. How much standing time is still missing?

60.Nathan cooked raw turkey pieces in the microwave for a catering tray. He covered the dish, stirred halfway, let them stand 2 minutes, and then found 165°F for 15 seconds in the thickest part. What is the result?

61.Iris covered raw chicken thighs, rotated them once in the microwave, and let them stand 2 minutes. She then sliced them without measuring the center. What check belongs after the standing time?

62.Caleb rotated a raw meatloaf halfway through microwave cooking and let it stand 2 minutes. The dish had no cover, and the center lagged behind the dried top. Which required step was left out?

63.Diana cooked raw ground beef in the microwave for tacos. She covered the bowl, stirred the beef halfway, and let it stand 2 minutes before checking the thickest part. Which of those actions was required?

64.Frank partially cooked chicken for a banquet using a written procedure the regulatory authority had approved. He cooled it properly and the next day finished it to 165°F for 15 seconds. Is this partial cooking acceptable?

65.Hannah seared steaks halfway during morning prep because the grill would be busy at dinner. The operation has no written partial-cooking procedure. What is the rule?

66.Quentin had an approved partial-cooking procedure for pork loin. He stopped the first cook early, then left the loins on a speed rack at room temperature until service. What failed?

67.Violet partially cooked ground beef under the operation's approved written procedure. She cooled it from 135°F to 70°F in 2 hours and to 41°F in the next 4 hours, then finished it to 155°F for 17 seconds. Was this allowed?

68.Edgar started racks of ribs in the smoker in the morning with no written procedure and planned to finish them on the grill at night. The regulator had not approved partial cooking. What should happen?

69.Lucia partially cooked pork chops using the approved written procedure, cooled them correctly, and at service finished them to 145°F for 15 seconds. What is the verdict?

70.Martin parcooked stuffed pasta shells before the rush. There is no approved partial-cooking procedure, and he left the shells in a warm drawer. Why must this stop?

71.Sylvia partially cooked shrimp under a written procedure the department had approved. She cooled the shrimp properly and finished them at pickup to 145°F for 15 seconds. Is that partial cooking allowed?

72.Roger partially cooked an injected beef roast under an approved procedure, then held the roast at 120°F in a drawer instead of cooling it. He planned to finish it at dinner. What is required instead?

73.June breaded raw chicken at a station where raw drips had fallen into the breading pan. She wants to keep using that breading for the next breasts. What should she do?

74.Peter pooled raw shell eggs in a bowl at 10:00 a.m. and left the bowl on the cook's line. At noon the eggs were still at room temperature, with no time-control procedure. What is the safe action?

75.Wanda dipped raw fish in a wet batter all evening. At closing, a cup of that same batter was left, and she wants to refrigerate it for tomorrow's fish. What should happen to the used batter?

76.Carl set up a fresh breading pan at 4:00 p.m. The crumbs came from a clean container held at 41°F, and no raw food has touched them. May he bread the first cutlets in this pan?

77.Anita breaded raw chicken and then, without changing the crumbs, breaded raw shrimp in the same pan. Chicken drips were visible in the breading. What is the correction?

78.George cracked eggs into a clean container, held the pooled eggs at 41°F, and cooked them all that same morning for the breakfast plates. Was this pooling practice acceptable?

79.Rita's breading station caught raw pork drips from a tray stored on the shelf above. The crumbs clumped where the drips landed. What must she do?

80.Simon held a bowl of egg-and-flour batter on the fry line at 70°F from the start of service. There was no written time procedure. Two hours later he wants to dip more vegetables in it. What should he do?

81.Kendra saw raw drips in the breading pan, poured a layer of fresh crumbs over the top, and kept breading chicken. What is the right correction?

82.Alice took a whole cantaloupe from the dry shelf and cut it into wedges without washing the rind. The knife passed through the rind into the flesh. What should have happened first?

83.Benjamin washed a watermelon, cut it into slices for the breakfast bar, and placed the slices in a cold well that held them at 41°F. Is this cut melon being handled correctly?

84.Chloe washed a honeydew, cut it for a display case, and held the cubes at 50°F. Cut melon is TCS. How many degrees above 41°F are the cubes?

85.Daniel chopped romaine for the salad station. Field dirt was still on the outer leaves, and he did not wash the heads before the knife work. What is the required order?

86.Evelyn rinsed whole tomatoes under running water, then sliced them for the sandwich board and held the slices at 41°F. Which step is the required washing?

87.Franklin washed a cantaloupe and cut it for a breakfast buffet. The cut melon sat in a pan measured at 45°F. What temperature must this TCS melon meet?

88.Grace washed whole cucumbers under running water, then sliced them for the relish tray. The slices went into a 41°F refrigerator. Did she wash at the right time?

89.Henry washed a cantaloupe, cut it in half, and left both halves on the prep table at 70°F for the rest of the afternoon. What holding temperature must this cut TCS melon meet?

90.Irene washed a cantaloupe under running water, cut it into spears for the salad bar, and nested the pan in ice so the spears stayed at 41°F. What makes this melon acceptable to hold?

91.Joan manages the kitchen in a nursing home, which serves a highly susceptible population. A resident asks for a rare steak, and Joan wants a consumer advisory on the menu. May she serve that undercooked steak?

92.Kenneth runs dietary service for a hospital, and the patients are a highly susceptible population. The chef wants a variance so the menu can include raw oysters. Is that variance an option?

93.Laura cooks in a daycare kitchen. The children are a highly susceptible population. She wants sunny-side-up eggs with runny yolks and a posted warning by the kitchen door. What is allowed?

94.Miles works in an assisted-living kitchen that serves a highly susceptible population. He asks the regulator for a variance to serve ground beef as medium-rare patties. What is the answer?

95.Nadine's hospice kitchen serves a highly susceptible population. She drafts a consumer advisory so families can order medium-rare hamburgers. Can the advisory make those burgers allowed?

96.Oliver prepares food for a nursing-home dining room, a highly susceptible population. He wants a variance to serve a raw seafood sushi plate on Fridays. What must he do instead?

97.Patricia cooks eggs to order in a hospital kitchen. The patients are a highly susceptible population. A patient asks for a runny yolk, and Patricia considers a consumer advisory on the ticket. Is that option open?

98.Rafael updates the menu at a nursing home. The residents are a highly susceptible population. He wants a consumer advisory so rare roast beef can stay on the carving cart. What is the correct decision?

99.Sandra's preschool kitchen serves a highly susceptible population. A parent offers to sign a waiver so the center can serve undercooked ground turkey under a variance. Can that option be used?

100.Trevor has a written procedure for time as a public-health control with a 4-hour limit. Sliced tomatoes started at 41°F, were held without refrigeration, and were discarded at 4 hours. Was this use allowed?

101.Uma's operation has a written procedure for time as a public-health control. Fried chicken left the fryer at 165°F, was held without temperature control for the stated 4-hour limit, and was thrown out at 4 hours. Is that allowed?

102.Wade set cooked pizza on the counter for a 4-hour display. The operation has no written procedure for time as a public-health control. Can he use those 4 hours anyway?

103.Ximena follows a written procedure for time as a public-health control with a 6-hour limit. Cut melon started at 41°F. At hour 5 it measured 68°F. Can it stay out until hour 6?

104.Yusuf uses a written 6-hour procedure for time as a public-health control on cold cheese trays. The cheese started at 41°F. At hour 3 it reached 74°F. What must he do?

105.Zoe's written procedure allows time as a public-health control for 4 hours. A pan of cooked pasta started at 135°F and was still on the counter at hour 5. What is required?

106.Aaron has a written procedure that sets a 4-hour limit for time as a public-health control. He wants to leave hot fried shrimp out for 6 hours because cold food can sometimes use 6 hours. What applies to this hot shrimp?

107.Bianca has a written 6-hour procedure for time as a public-health control. She put sliced cheese on the counter when it was already 50°F and plans to discard it at hour 6 if it stays under 70°F. Can she use the 6-hour limit?

108.Cedric follows a written procedure for time as a public-health control with a 6-hour limit. Cheese slices started at 41°F, never rose above 65°F, and were discarded at 6 hours. Was this allowed?