ServSafe Manager Practice Tests with Complete Solutions (Verified Answers)

ServSafe Manager Practice Tests with Complete Solutions (Verified Answers)ServSafe Manager Practice Tests with Complete Solutions (Verified Answers)ServSafe Manager Practice Tests with Complete Solutions (Verified Answers)ServSafe Manager Practice Tests with Complete Solutions (Verified Answers) One of the FDA-recommended food safety responsibilities of a manager is: - ANSWER-Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored. How can a food handler reduce or eliminate the risk of food contamination? - ANSWER-Washing their hands after using the restroom. How long should hands and arms be scrubbed during hand washing? - ANSWER-20-25 seconds. Ready-to-eat food should NEVER be handled with bare hands in what situation? - ANSWER-When food is being served to a high-risk population, like children or the elderly. When should a delivery be inspected? - ANSWER-Immediately upon receiving the delivery. Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler? - ANSWER-To prevent time-temp abuse. It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup? - ANSWER-Discard the soup, heat a new batch to 135 degrees Fahrenheit and place it in a working steam table. Performing procedural checks every shift to identify problems, and comparing and analyzing temperature logs each week are examples of which principle in the HAACP system? - ANSWER-Principle 6 - Verifying that the system works. What can hand sinks be used for? - ANSWER-Hand washing only. When heat sanitizing items, they must be submerged in water that is at least 171 degrees Fahrenheit for at least... - ANSWER-30 seconds.