Servsafe Manager Exam 80 Questions And Answers 100% Verified.
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ServSafe Manager
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ServSafe Manager
Servsafe Manager Exam 80 Questions And Answers 100% Verified.
A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)? - correct answer. 5 Hours
How should an item that has been recalled by its manufacturer ...
Servsafe Manager Exam 80 Questions And
Answers 100% Verified.
A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time
is left to cool the chili to 41°F (5 °C)? - correct answer. 5 Hours
How should an item that has been recalled by its manufacturer be stored in an
operation? - correct answer. Separately from food that will be served
What symptom can indicate a customer is having an allergic reaction? - correct answer.
Wheezing or shortness of breath
When must a food handler change gloves? - correct answer. As soon as they become
dirty or torn
Where should a food handler wash his or her hands after prepping food? - correct
answer. Designated sink for handwashing
A food handler has just finished storing a dry food order? Which step was done
correctly? - correct answer. Stored food away from the wall
Which is an example of physical contamination? - correct answer. Bones in Fish
What temperature must stuffed lobster be cooked to? - correct answer. 165 °F (74 °C)
for 15 seconds
What should a server do after clearing a table? - correct answer. Wash Hands
What does the L stand for in the FDA's A.L.E.R.T. tool? - correct answer. Look
A local nursing home has a yearly barbecue for its residents. Which food item should
not be served? - correct answer. Rare Hamburgers
The temperature of clam chowder is checked during holding. According to the
operation's policy, the chowder must be thrown out. What HACCP principle is being
practiced by throwing out the soup? - correct answer. Corrective Action
When should a food handler with a sore throat and fever be excluded from the
operation? - correct answer. When the customers served are primarily a high-risk
population
, What rule for serving condiments should be practiced? - correct answer. Serve
condiments in original containers
What must an operation do before packaging fresh juice on-site for later sale? - correct
answer. Obtain a variance
Which organization includes inspecting food as one of its primary responsibilities? -
correct answer. U.S. Department of Agriculture
Why are people who take certain medications at risk for foodborne illness? - correct
answer. Their immune systems are compromised
What is the first step of cleaning and sanitizing stationary equipment? - correct answer.
Unplug the unit
What must a food handler with an infected hand wound do to work safely with food? -
correct answer. Cover the wound with an impermeable cover and wear a single-use
glove
What should food handlers do after leaving and returning to the prep area? - correct
answer. Wash hands
Parasites are commonly associated with what food? - correct answer. Wild Game
What temperature must a high-temperature dishwasher s fina saniti ing rinse e -
orre t answer. At east 180 82
What symptom requires a food handler to be excluded from the operation? - correct
answer. Jaundice
Which of these food processes does not require a variance from a regulatory authority?
- correct answer. Buying bean sprouts from a reputable supplier
Single-use gloves are not required when... - correct answer. washing produce
What factors influence the effectiveness of a chemical sanitizer? - correct answer.
Concentration, temperature, contact time, pH, and water hardness
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The
shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10.
What is the use-by date for the seafood dish? - correct answer. 8-Apr
What information must be included on the label of a container of ready-to-eat TCS food
prepped on-site for retail sale? - correct answer. Potential allergens
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