Latest ServSafe Manager PRELIM Exam |Verified| 100% Correct

Latest ServSafe Manager PRELIM Exam |Verified| 100% Correct 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 Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many seconds before serving? *Ans* 17 seconds. A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action? *Ans* Wear an impermeable bandage and cover with a single-use glove. What is the FIFO method (first-in, first-out)? *Ans* Storing food items so that the oldest is used first. What symptom is most commonly associated with foodborne illness? *Ans* Diarrhea. What is an example of a physical contaminant? *Ans* Bones in chili. What should you do if food shipments are not delivered at the correct temperatures? *Ans* Reject the delivery. What is the proper sequence to effectively sanitize dishware, utensils, and equipment? *Ans* Scrape, wash, rinse, sanitize, air dry. Hand washing stations are required in which areas? *Ans* In food prep, service, and dishwashing areas. What is the best approach to dealing with pests? *Ans* Deny pests food, water, and shelter. Work with a licensed pest control operator (PCO