ServSafe Practice Test 1 (All Solved Accurately)

What is the purpose of a consumer advisory? correct answers To disclose that some items on your menu are served raw or undercooked. Marvin has been asked to go to the storage area to receive a delivery because the regular receiving clerk is on vacation. Marvin had never been trained to do this job. The manager is in a hurry and only has a couple of minutes to give Marvin directions. To keep food safe, the most important thing that the manager must communicate to Marvin is correct answers to make sure that the food is inspected and the temperature is checked. Most hot-holding equipment cannot be used to reheat food because correct answers he equipment cannot pass through the temperature danger zone quickly enough. Which is the minimum internal cooking temperature for refried beans? correct answers 135degreesF (57degreesC) Which setting should be posted on dishwashing machines? correct answers Water Pressure The major difference between a bimetallic stemmed thermometer and a thermistor is correct answers the sensing area of the probe Following the general guidelines for effective use, which is the minimum water temperature for iodine to be an effective sanitizer at a concentration of 12.5 ppm? correct answers 68degreesF (20degreesC) Joseph is concerned that if the operation provides any information about the risk of eating raw or undercooked items then customers will not buy those items. His manager lets him know that correct answers notices must be provided, including a statement about the risk of eating these foods. A customer gets a cut in the gum when eating a fish dinner in your restaurant. This injury is most likely a result of correct answers physical contaminent from the fish What is a requirement for hand-washing stations in a kitchen? correct answers They should be placed close to prep areas and service areas for easy access. What are the important steps when implementing active managerial control in your operation? correct answers Identify risks, monitor activities, and verification of policy and procedure A manager decides to conduct special training for assistant managers. The goal is to train the assistant managers to recognize potential foodborne illness risk factors and identify the correct procedures to manage them. This is an example of correct answers active managerial control How can an operation prevent foodborne illness from fungi that are not a natural part of the food? correct answers Throw out food containing mold and yeast.