Practice Exam: ServSafe Manager Exam: Qestions & Answers: Guaranteed APlus Guide

Which unused items may be re-served to another customer? (Ans- Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? (Ans- Under hot running water. How should a cloth used for wet-wiping be stored? (Ans- In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? (Ans- In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a food handler? (Ans- Jaundice. What is a thermocouple? (Ans- A metal probed thermometer. What is an acceptable method for cooling hot TCS food before storage? (Ans- In an ice water bath. Why must ground meats be cooked to a higher temperature than whole cuts of meat? (Ans- 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? (Ans- 135° F