ServSafe Food Protection Manager Safe Service and Display

1.Mara checks the fried-chicken pan on the hot line and reads 120°F. The pan has no time log, and nobody knows when it fell below 135°F. What should Mara do with that chicken?

2.Luis logs meatballs at 148°F. Two hours later the same pan reads 128°F. His schedule is a temperature check every two hours. What is the corrective action?

3.Priya's gravy has been on a low canned-fuel flame since lunch started four hours ago, and it now reads 110°F. She asks if a hotter flame can save the pan. What should happen to the gravy?

4.Owen's roast beef left the oven at 155°F ten minutes ago. A line check now shows 130°F in the center of the hotel pan. What must happen before the beef is served?

5.Naomi finds the nacho queso at 99°F with no time log. A cook wants to fold in a fresh kettle of 170°F queso so the temperatures average. What should Naomi do?

6.Hector's calibrated thermometer reads 124°F in the barbecue beans. The pan has been on the line since opening, and the log is blank. A coworker says the thermometer must be wrong because the pan is steaming. What should Hector do?

7.Aisha's mashed potatoes read 118°F on the line. A server wants them plated immediately so they will not sit any longer. What should Aisha say?

8.Cole measures the pasta sauce at 134°F. The shift lead says 134°F is close enough to the hot-holding line to keep serving. Is the lead right?

9.Bianca's sliced turkey reads 115°F over a barely lit canned-fuel flame. This is the four-hour line check, and she hopes another hour of that flame will save the pan. What is the correct step?

10.Derek checks the potato salad in the cold well and reads 50°F. The pan was set out before his shift, and there is no time or temperature log. What should he do?

11.Farah's cut melon was 39°F at the last check. Two hours later it reads 47°F. Her schedule is a food-temperature check every two hours. What may she do?

12.Gwen finds tuna salad at 55°F because the cold well was unplugged. Nobody knows how long the well has been off. What is the right action?

13.Ivan set sliced cheddar on the pass 30 minutes ago. It came from a 38°F walk-in and now reads 45°F. A cook lays a bag of ice on top of the slices. What should Ivan do?

14.Jules mounds pasta salad high above the ice line in a nested pan. The salad above the ice reads 60°F. The pan has been on the picnic table since morning with no log. What should Jules do?

15.Keiko's yogurt parfaits sit in a display case, and the food itself reads 44°F. The case dial is set to cold. What should she do with the parfaits?

16.Malik's coleslaw reads 52°F. It was loaded at breakfast, it is now midafternoon, and the well log is blank. A server says guests will finish it quickly. What is Malik's decision?

17.Nora's shrimp cocktail sits at 48°F on ice that has melted into a pan of water. She asks if fresh ice under the same shrimp will let her keep serving it. What is the answer?

18.Pablo left a hotel pan of cut salad greens beside the grill. The greens read 70°F and have no time mark. A cook says leafy greens do not need cold holding. What should Pablo do?

19.Quinn's line routine is a temperature check every four hours. At that check the lasagna is 125°F. What does this schedule require?

20.Rosa checks the line every two hours so there is time to correct problems. Her tomato soup is 120°F now, and the reading two hours ago was 150°F. What should she do?

21.Samir lays raw chicken pieces in a steam-table pan to finish cooking during dinner. The water under the pan is hot. What is wrong with this plan?

22.Talia's chili cooled to 80°F in a stockpot. She sets the pot on the steam table and plans to serve it when the table dial reads 140°F. What should she do instead?

23.Uma reads 180°F in the steam-table water and starts serving the rice above it. She has not measured the rice. What does she still need to do?

24.Victor's dinner service runs six hours. His only temperature check is when the pans first go on the line. What is missing from that schedule?

25.Willa reads 140°F at the top of the steam-table macaroni. Another cook finds 120°F in a cold spot at the bottom of the same pan. What should be done with that pan?

26.Xavier writes the word hot on the line log beside the green beans and does not write a number. The beans have been up for three hours. Why is that entry not a temperature check?

27.Yara drops frozen meatballs into a steam-table pan so they thaw and cook for the dinner line. What should she be told?

28.Andre keeps the soup ladle in the soup with the handle standing above the rim, so hands grasp the handle and not the bowl of the ladle. How should that storage be judged?

29.Brooke sets the salad tongs on a towel she just used to wipe dressing off the counter. The towel is damp and stained. What should she do with the tongs?

30.Cesar keeps the ice-cream scoop in a dipper well with water running hard enough to flush bits to the drain. A new cook wants to shut the water off. What should Cesar say?

31.Dahlia rests the rice paddle so the blade sits on a soiled side towel while the handle touches the rice. What should she change?

32.Emilio puts the potato scoop in the mashed potatoes but sinks the handle until guests must reach into the food to pull it out. What is wrong?

33.Fiona stores the gravy ladle in a bus tub of still, room-temperature water between orders. The water is cloudy by the rush. Why is that tub unacceptable?

34.Gabriel keeps one spoon in the allergen-free stew with the handle above the surface. A different spoon is used for the wheat pasta. Is the stew spoon stored correctly?

35.Hana wipes a carving fork on her apron, sets it on the board that just held raw beef, and then lifts the cooked roast with that fork. What should she have done?

36.Isaac drops the vegetable spoon on the floor, picks it up, and puts it back into the green beans with the handle up. He says the handle-up position makes the spoon safe again. What is the correction?

37.Jade's salad bar sits by the front door with no sneeze guard. Guests lean over the open greens to reach the far crocks. What does the bar need before self-service continues?

38.Kenji sees a guest return to the pasta bar with the same plate, still holding leftover sauce, and ask for a second scoop. What should Kenji do?

39.Lila's salad bar has a sneeze guard, tongs in the lettuce with the handles above the leaves, and a card that reads romaine, cucumber, and carrot. How should this station be judged?

40.Mateo's self-service soup kettle has a sneeze guard and a flavor label, but the ladle handle is buried in the soup. Guests fish for the handle with their fingers. What is the fix?

41.Nia's breakfast bar has sesame granola beside plain yogurt. One spoon moves between the bowls, and the granola has no label. A guest with a sesame allergy is serving themselves. What should Nia correct?

42.Omar removes the sneeze guard from a tall rice dish so guests can reach the far side. The tongs and the label are still in place. Can the bar run that way?

43.Petra stacks used plates at the end of the taco bar for lighter refills. A guest picks up a used plate and goes back for more beans. What should Petra require?

44.Rafael labels a self-service crock house salad, but the crock holds shrimp salad made with crustacean shellfish. The sneeze guard and tongs are in place. What is the service error?

45.Sasha's roll basket on the self-service bar still has a sneeze guard and a label, but the tongs fell behind the bar. Guests are picking up rolls with their fingers. What should Sasha do?

46.Tomas packs pulled pork in a closed insulated carrier and cabbage slaw in a separate cooler packed in ice. The carriers stay apart in the van. What is right about this packing?

47.Vera leaves hot lasagna and cold sandwiches in a closed car for three hours. She did not check temperatures and has no time log. What should happen to that food when she returns?

48.Wesley packs raw chicken in a loosely closed bag above ready-to-eat rolls in one cooler for an off-site grill. What is the hazard?

49.Amara's soup leaves the kitchen at 160°F in a closed insulated box and arrives one hour later at 150°F. She checks it before service. May she serve it hot?

50.Benito's cold boxed lunches arrive at 55°F after sitting in the car between stops. There is no time log. He wants to ice them at the door and hand them out. What should he do?

51.Diego checks catered chicken as he opens the car. It reads 118°F. The driver cannot say when it fell below 135°F. What is the service decision?

52.Camille hauls hot barbecue in an open pan in a drafty truck, with no cover and no insulated carrier, for a two-hour drive. What is the packing failure?

53.Elena sets a 40°F cheese tray on top of the hot chafing fuel in one carrier so a single box does both jobs. What will go wrong?

54.Felix's delivery cooler holds canned drinks buried in ice. At the picnic he scoops that same ice into guest cups. What is wrong with serving that ice?

55.A guest asks Gina whether the mushroom risotto contains milk. Gina did not cook it and is not sure. What should she do?

56.Hassan tells a guest the pad thai is probably peanut-free because he sees no peanuts on top. He has not read the sauce recipe in the kitchen. What is the mistake?

57.A guest tells Ingrid they have a sesame allergy. The cook just toasted sesame on the flat-top and wants to cook the guest's fish there without cleaning the surface. What should the kitchen do?

58.A guest asks Jamal if the soup contains shellfish. The recipe lists shrimp stock. The guest says stock should not count. How should Jamal answer?

59.A guest asks Kira if the sandwich bun contains wheat. The package lists enriched wheat flour first. What should she tell the guest?

60.A guest with a tree-nut allergy asks Leo about the salad topped with walnuts. Leo offers to pick the walnuts off and send the same greens. What should happen instead?

61.A guest asks Mina whether the dinner special contains soy. Mina says soy is not a real allergy and does not check the recipe. What is wrong with that answer?

62.A guest asks Nico if the meatloaf contains eggs. Nico says he eats it all the time and is fine. He has not looked at the recipe card. What should he do instead?

63.Olga's guest asks about peanuts, milk, and sesame. The cook makes that plate first on a washed board with clean utensils, and Olga reads the ingredients the cook confirmed. What is right about this service?

64.Paulo fries breaded onion rings in the only fryer, then cooks fries in that oil for a guest who must avoid wheat. He says the fries are wheat-free. What is the truth?

65.Rhea slices sandwich bread on a board, wipes the board with a dry towel, and then slices cucumber for a wheat-free order. Is that cucumber safe for the guest avoiding wheat?

66.Simon cooks peanut sauce in a wok, rinses the wok with water only, and then stir-fries a peanut-free order for a guest with a peanut allergy. What should he have done?

67.Tara's fryer has held only plain potato fries. No breading, fish, shellfish, or nuts go in that oil. A guest avoiding wheat orders plain fries. May Tara fry them there?

68.Uri chops pecan rolls on a board and, without cleaning it, chops lettuce for a guest with a tree-nut allergy. What should the kitchen do with that lettuce?

69.A guest asks Violet for fish-free fries. The fryer just cooked battered cod, and those are the fries she was going to sell. What should she tell the guest?

70.Walter toasts wheat buns and gluten-free buns in the same toaster slot. Wheat crumbs sit on the wires, and a guest avoiding wheat ordered the gluten-free bun. What is the problem?

71.Ximena changes gloves, then uses the same wheat-dusted scoop for pasta a guest ordered wheat-free. She believes the new gloves are enough. What did she miss?

72.Yusuf washes, rinses, and sanitizes the board that held bread, lets it air-dry, and then slices chicken for a guest avoiding wheat. How should that board be judged?

73.A guest asks Zara for more iced tea in the same glass. Zara holds the glass below the rim and pours without letting her fingers or the pitcher touch the lip. It is the same guest. Is this refill acceptable?

74.Aaron's rule is that a take-home container may be refilled only for the same guest and the same food when it is clean. His guest brings back his own clean container and wants the same chili. What may Aaron do?

75.Beth's posted rule says a take-home container may be refilled only for the same guest and the same food when clean. A woman brings her friend's clean box and asks for the same rice her friend bought. What should Beth do?

76.Calvin's guest brings her own clean container. The operation refills it only with the house chili, for the same guest, when it is clean. Today she wants clam chowder in it. What is allowed?

77.Denise's guest returns his container for more of the same chili. Dried chili is crusted on the rim. Her rule allows a refill only for the same guest and the same food when the container is clean. What should she do?

78.Edgar's guest wants a second slice of prime rib. The used dinner plate still has meat juices and a used fork on it. Edgar starts to set the new slice on that plate. What should he do?

79.Freya refills water by hooking her fingers inside the lip of the guest's glass while the pitcher rests on that rim. What is the contamination path?

80.Hugo's lemonade is not a temperature-control food. A guest hands back her own clean cup and asks for more of the same lemonade. His rule is same guest, same food, and clean. May he refill it?

81.At the buffet, Irene's guest does not want a new plate. Irene scoops macaroni onto the used plate, which still has sauce from the first trip. What rule did she break?

82.Jonah places parsley on a bowl of ready-to-eat soup with his bare fingers. What should happen to that garnish?

83.Kara sets a lemon wedge on cooked fish using deli tissue. Her fingers touch only the tissue. The lemon is ready to eat. How is this garnish handled?

84.Lionel washes his hands at the pass, then picks up the toast with his fingers to set it on the plate. He says washed hands are not bare hands. What is the correction?

85.Mei sets a pickle on a plate with tongs, then nudges the pickle with her fingertip so it sits straight. Is the plate still free of bare-hand contact?

86.Neil's ice-scoop handle falls into the drink-ice bin. He pushes ice into a glass with his bare hand, then puts the scoop back. What should he do?

87.Ophelia plates a burger bun with gloves. The glove tears and her palm touches the bottom bun. She pinches the tear and keeps that bun. What should she do with it?

88.Pascal carries finished salads by the underside of the plate. He does not touch the greens, the dressing, or the garnish. Is this bare-hand contact with the food?

89.Quiana sets cocktail olives on picks with her bare hands on the olives. She says the pick is a handle, so the finger contact does not count. The olives are ready to eat. What is the right judgment?

90.Ruben pinches ready-to-eat herbs from a pan with his bare fingers and drops them on finished plates. What should he change?

91.Selena holds pizza slices on an unheated tray. There is no written procedure for holding without temperature control, and the slices have no discard time. A guest wants one. What should she do?

92.Theo's written procedure says hot cheese bread may be held without temperature control for four hours if it starts at 135°F or above and the discard time is marked. It left the oven at 140°F, the label says discard at 4:00, and it is 3:00. May he serve it?

93.Una's written procedure lets cut fruit sit without refrigeration for six hours if it starts at 41°F or below, stays at 70°F or below, and has a discard time. It started at 40°F, is labeled, and at hour three reads 68°F. What is allowed?

94.Vince uses that same written procedure for cut fruit: start at 41°F or below, stay at 70°F or below, mark a six-hour discard time. At hour two the fruit is 74°F. What should he do?

95.Wendy's hot dogs were held under a written four-hour procedure and labeled with a discard time. That time passed twenty minutes ago. A cook wants them refrigerated for the late menu. What should Wendy do?

96.Yousef holds sushi rice on the counter with no heat and no refrigeration. The operation has no written time procedure, and the rice has no time mark. He says it always sells within an hour. What is the status of that rice?

97.Zelda's written procedure allows packaged sandwiches out of refrigeration for six hours if they start at 41°F or below, stay at 70°F or below, and show a discard time. One started at 39°F, is labeled, and is 45°F at hour one. May she sell it?

98.Adrian's operation has a written time procedure, but this pan of soup was never marked with a discard time. The soup now reads 110°F on a side table. What should he do with this pan?

99.Bridget's operation has no procedure for holding food without temperature control. She pulls 138°F gravy off the steam table for the rush. What is the correct move while it is still 138°F?

100.Cyrus sets raw marinated chicken on the buffet shelf directly above cooked noodles. Guests serve themselves underneath. What should he do?

101.Dana's display case has cooked shrimp on the top shelf and raw beef on the bottom shelf. Nothing raw is stored above the shrimp. How is this order judged?

102.Ellis puts raw oysters and a ready-to-eat fruit plate on one self-serve platter with a single spoon. Guests can touch both foods with that spoon. What should he change?

103.Fatima stocks a case with raw poultry in the bottom pan and washed salad greens in a covered pan above it. The greens are ready to eat. Is this vertical order acceptable?

104.Grant's buffet has ready-to-eat rolls in front of a pan of raw shrimp that guests can reach, and one pair of tongs lies across both. What can go wrong?

105.Helen stacks a raw chicken pan above the mashed potatoes because chicken is the special. The potatoes are cooked and ready to eat. What should she be told?

106.Idris displays raw steak tartare beside ready-to-eat toast with one shared knife. Guests spread tartare and then touch the toast with that knife. What is the safer setup?

107.June's closed display has raw ground poultry on the shelf above ready-to-eat cheese. She says a closed door means leaks do not matter. What is the correction?

108.Karl sets a self-serve bowl of raw eggs beside the cooked waffle bar and leaves one ladle that can reach both. Guests move the ladle from eggs to waffles. What should he change?