ServSafe Manager Practice Questions with 100% correct answers

ServSafe Manager Practice Questions with 100% correct answers Which unused items may be re-served to another customer? -Correct Answer-Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? -Correct Answer-Under hot running water. How should a cloth used for wet-wiping be stored? -Correct Answer-In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? -Correct Answer-In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a food handler? -Correct Answer-Jaundice. What is a thermocouple? -Correct Answer-A metal probed thermometer. What is an acceptable method for cooling hot TCS food before storage? -Correct Answer-In an ice water bath. Why must ground meats be cooked to a higher temperature than whole cuts of meat? -Correct Answer-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? -Correct Answer-135° F Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many seconds before serving? -Correct Answer-17 seconds. A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action? -Correct Answer-Wear an