ServSafe Food Protection Manager

The last oysters from a tagged shellstock container are sold today. How should the manager handle the identification record?

A supplier recalls a specific lot of ready-to-eat meat. What is the manager's appropriate response?

Two containers of the same ingredient have different use-by dates, and the newer delivery expires first. Which rotation decision is appropriate?

A deli prepares refrigerated ready-to-eat TCS food on Monday and holds it continuously at 41°F or lower. Under the standard seven-day date-marking rule, with no earlier limit, what is the last allowable day?

Which top-to-bottom storage order best prevents raw-food drips from reaching foods with lower required cooking temperatures?

A catering manager must approve a batch of raw turkey pieces after cooking. Which standard internal temperature must be reached throughout the poultry?

A manager is setting the standard cooking procedure for ground-beef patties that will be fully cooked. Which time-temperature combination is appropriate?

A cook is preparing an ordinary fish fillet for immediate service using the standard cooking requirement. Which measured result meets that requirement?

A batch of soup starts cooling at 135°F at noon. It reaches 70°F at 1:30 p.m. Under the standard two-stage cooling rule, by what time must it reach 41°F or lower?

A manager finds that deep, tightly covered stockpots are cooling too slowly. Which change is most appropriate?

Properly cooked and cooled beef chili will be reheated for hot holding. Which procedure meets the standard requirement?

A restaurant opens commercially processed, packaged ready-to-eat canned beans and heats them for hot holding. What minimum reheating temperature applies under the standard exception?

A manager approves microwave cooking of raw TCS food. Which procedure meets the standard microwave requirement?

Frozen fish is labeled to remain frozen until use and is vacuum packaged. Before thawing it in a refrigerator, what must the manager ensure?

A steam table is used to hold properly heated mashed potatoes during lunch. Which minimum food temperature must the manager maintain under standard hot-holding control?

A refrigerated buffet holds prepared tuna salad during service. Which maximum food temperature is permitted under standard cold-holding control?

An operation with compliant written time-control procedures removes cooked rice from hot holding at 135°F at 11:00 a.m. and uses the standard four-hour option. What is the latest discard time?

A deli uses a compliant six-hour cold-food time-control procedure for chicken salad removed from refrigeration at 41°F. Which condition must it satisfy?

A guest returns to a self-service buffet with a plate that has already been used. What should staff direct the guest to do?

Which item from a guest's table can generally be offered again when its original sealed package remains intact and uncontaminated?