Servsafe Manager Certification Test Exam 2022.
Which unused items may be re-served to another customer? - Answer - Prepackaged items such as soup crackers.
What is NOT considered a safe way to thaw frozen meat? - Answer - Under hot running water.
How should a cloth used for wet-wiping be s...
servsafe manager certification test exam 2022 which unused items may be re served to another customer answer prepackaged items such as soup crackers what is not considered a safe way to thaw
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Servsafe Manager Certification Test Exam 2022.
Which unused items may be re-served to another customer? - Answer - Prepackaged
items such as soup crackers.
What is NOT considered a safe way to thaw frozen meat? - Answer - Under hot running
water.
How should a cloth used for wet-wiping be stored? - Answer - In a bucket of sanitizing
solution.
Where should the scoop for the ice machine be stored between uses? - Answer - In a
protected and designated location.
Which symptom must be reported to your regulatory authority when it afflicts a food
handler? - Answer - Jaundice.
What is a thermocouple? - Answer - A metal probed thermometer.
What is an acceptable method for cooling hot TCS food before storage? - Answer - In
an ice water bath.
Why must ground meats be cooked to a higher temperature than whole cuts of meat? -
Answer - More pathogens reside on the outside of meat and grinding redistributes the
pathogens throughout the meat.
If a TCS food will be hot held for service, what is the minimum internal temperature that
this food must maintain while being held? - Answer - 135° F
Raw ground beef and pork should be cooked to an internal temperature of 155° F for
how many seconds before serving? - Answer - 17 seconds.
A food handler has a wound or a boil on their hand or wrist. What is an appropriate
course of action? - Answer - Wear an impermeable bandage and cover with a single-
use glove.
What is the FIFO method (first-in, first-out)? - Answer - Storing food items so that the
oldest is used first.
What symptom is most commonly associated with foodborne illness? - Answer -
Diarrhea.
What is an example of a physical contaminant? - Answer - Bones in chili.
What should you do if food shipments are not delivered at the correct temperatures? -
Answer - Reject the delivery.
, What is the proper sequence to effectively sanitize dishware, utensils, and equipment? -
Answer - Scrape, wash, rinse, sanitize, air dry.
Hand washing stations are required in which areas? - Answer - In food prep, service,
and dishwashing areas.
What is the best approach to dealing with pests? - Answer - Deny pests food, water,
and shelter.
Work with a licensed pest control operator (PCO).
Deny pests access to the operation.
What or who is most responsible for training new staff about safe food handling
practices? - Answer - The Certified Food Manager
When is a foodborne illness considered an outbreak? - Answer - When at least two
people experience the same symptoms after eating the same food.
All items should be stored away from the walls and how many inches from the floor? -
Answer - 6 inches.
If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish
must include a label stating what? - Answer - That it must remain frozen until used.
What activity requires a food handler to wear single-use gloves? - Answer - Handling
ready to eat foods.
The temperature danger zone refers to which range of temperatures? - Answer - 41° F -
135° F
The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What
type of food safety risk does this refer to? - Answer - The deliberate contamination of
food.
Where is the best place to store cleaning tools and chemicals? - Answer - In an area
only used for this purpose.
Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne
illness? - Answer - Hepatitis A.
To effectively heat sanitize equipment, it must be soaked for at least 30 seconds in hot
water that is what minimum temperature? - Answer - 171° F
Hot TCS food needs to be cooled before storage. What is the maximum amount of time
you should allow when bringing food down from 135° F to the storage temperature of
41° F or lower? - Answer - 6 hours.
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