Servsafe Manager Practice Exam 2024 Actual Latest Exam

Servsafe Manager Practice Exam 2024 Actual Latest Exam Which unused items may be re-served to another customer? - CORRECT NSWERPrepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - CORRECT NSWER-Under hot running water. How should a cloth used for wet-wiping be stored? - CORRECT NSWER-In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - CORRECT NSWER-In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a food handler? - CORRECT NSWER-Jaundice. What is a thermocouple? - CORRECT NSWER-A metal probed thermometer. What is an acceptable method for cooling hot TCS food before storage? - CORRECT NSWER-In an ice water bath. Why must ground meats be cooked to a higher temperature than whole cuts of meat? - CORRECT NSWER-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 NSWER-135° F Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many seconds before serving? - CORRECT NSWER-17 seconds. A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action? - CORRECT NSWER-Wear an impermeable bandage and cover with a single-use glove. What is the FIFO method (first-in, first-out)? - CORRECT NSWER-Storing food items so that the oldest is used first. What symptom is most commonly associated with foodborne illness? - CORRECT NSWER-Diarrhea. What is an example of a physical contaminant? - CORRECT NSWER-Bones in chili. What should you do if food shipments are not delivered at the correct temperatures? - CORRECT NSWER-Reject the delivery. What is the proper sequence to effectively sanitize dishware, utensils, and equipment? - CORRECT NSWER-Scrape, wash, rinse, sanitize, air dry. Hand washing stations are required in which areas? - CORRECT NSWER-In food prep, service, and dishwashing areas. What is the best approach to dealing with pests? - CORRECT NSWER-Deny pests food, water, and shelter. Work with a licensed pest control operator (PCO