Servsafe Manager practice tests

Servsafe Manager practice tests When is a foodborne illness considered an outbreak? when at least two people experience the same symptoms after eating the same food Which of the following is NOT considered a safe way to thaw frozen meat? under hot running water What or who is the most responsible for training new staff about safe food handling practices? the certified food manager Which of the following symptoms is most commonly associated with foodborne illness? diarrhea Which is an example of a physical contaminant? bones in chili A food handler has a wound or boil on their hand or wrist. What is an appropriate course of action? wear an impermeable bandage and cover with a single-use glove 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 should you do if food shipments are not delivered at the correct temperatures? reject the delivery What is the FIFO method (first in, first out)? storing food items so that the oldest is used first 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 Where should the scoop for the ice machine be stored between uses? in a protected and designated location Raw ground beef and pork should be cooked to an internal temperature of 155°F (68°C) for how many seconds before serving? 17 seconds Which of the following is an acceptable method for cooling hot TCS food before storage? in an ice-water bath 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 (57°C) Which unused items may be re-served to another customer? prepackaged items such as soup crackers Handwashing stations are required in which area?