ServSafe Manager Practice Exam

What must be done with live oysters received at an air temperature of 45°F (7°C)?

1. Consume immediately

2. They must be cooled to 41°F (5°C) or lower

3. Use within 24 hours

4. Cook at 165°F (74°C) immediately

The correct answer is: They must be cooled to 41°F (5°C) or lower

When live oysters are received at an air temperature of 45°F (7°C), the appropriate action is to cool them down to 41°F (5°C) or lower. This is critical because oysters are classified as potentially hazardous foods that can support the growth of harmful bacteria, particularly when stored at temperatures above 41°F. Keeping them at the correct storage temperature helps to minimize the risk of foodborne illness. The requirement to cool them to 41°F is based on food safety guidelines that aim to keep sensitive seafood products within a safe temperature range to prevent bacterial growth. Regular monitoring of temperature and early intervention when temperatures exceed recommended levels are essential practices in food safety management. Other answers do not align with the proper food safety practices for shellfish. Simply consuming the oysters immediately without addressing temperature concerns poses a health risk. Using them within 24 hours is not sufficient if they are not cooled appropriately, as harmful bacteria can proliferate in that time frame at unsafe temperatures. Cooking them at 165°F immediately may kill pathogens, but that approach would not address the underlying issue of temperature control upon receiving the oysters.