Serv-Safe Manager Practice Exam Questions with accurate answers, 100% Accurate, rated A+

Serv-Safe Manager Practice Exam Questions with accurate answers, 100% Accurate, rated A+ Which unused items may be re-served to another customer? - -Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - -Under hot running water. How should a cloth used for wet-wiping be stored? - -In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - -In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a food handler? - -Jaundice. What is a thermocouple? - -A metal probed thermometer. What is an acceptable method for cooling hot TCS food before storage? - -In an ice water bath. Why must ground meats be cooked to a higher temperature than whole cuts of meat? - -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? - -135° F Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many seconds before serving? - -17 seconds. A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action? - -Wear an impermeable bandage and cover with a single-use glove. What is the FIFO method (first-in, first-out)? - -Storing food items so that the oldest is used first. What symptom is most commonly associated with foodborne illness? - -Diarrhea. What is an example of a physical contaminant? - -Bones in chili. What should you do if food shipments are not delivered at the correct temperatures? - -Reject the delivery. What is the proper sequence to effectively sanitize dishware, utensils, and equipment? - -Scrape, wash, rinse, sanitize, air dry. Hand washing stations are required in which areas? - -In food prep, service, and dishwashing areas. What is the best approach to dealing with pests? - -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? - -The Certified Food Manager When is a foodborne illness considered an outbreak? - -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? - -6 inches.