Servsafe exam 2021 - Study guides, Class notes & Summaries

ServSafe Manager Practice Exam 2021 questions and answers latest top score. Which unused items may be re-served to another customer? - correct answers.Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - correct answers.Under hot running water. How should a cloth used for wet-wiping be stored? - correct answers.In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - cor...

ServSafe Manager Practice Exam 2021

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 wil...

ServSafe Manager Practice Exam 2021 Questions with complete solutions Which unused items may be re-served to another customer? What is NOT considered a safe way to thaw frozen meat? How should a cloth used for wet-wiping be stored? Where should the scoop for the ice machine be stored between uses? Which symptom must be reported to your regulatory authority when it afflicts a food handler?. What is a thermocouple?. What is an acceptable method for cooling hot TCS food before storag...

Which unused items may be re-served to another customer? - Ans - Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - Ans - Under hot running water. How should a cloth used for wet-wiping be stored? - Ans - In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - Ans - In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts ...

C) prevent foodborne illness by controlling risks and hazards - The purpose of a food safety management system is to: A) keep all areas of the facility clean and pest-free B) identify, tag, and repair faulty equipment within the facility C) prevent foodborne illness by controlling risks and hazards D) use the correct methods for purchasing and receiving food D) active managerial control - A manager's responsibility to actively control risk factors for foodborne illness is called: A) haz...

ServSafe Manager Practice Exam 2021 A case of #10 cans of tomato sauce on a delivery has 4 of 6 cans severely dented, but not punctured or leaking. What should be done with the items? - Return the damaged cans to the delivery driver and request a credit slip for the unusable items. A chef wants to put a seared tuna dish on the menu. How can she best ensure a safe product for service? - Order the tuna from an approved and reputable supplier. A cold storage unit must have a reliable thermome...

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 fo...