ServSafe

امتحان مدير ServSafe 1

What is the minimum internal cooking temperature for a veal chop?

165 ̊F (74 ̊C)

155 ̊F (68 ̊C)

135 ̊F (57 ̊C)

145 ̊F (63 ̊C)

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What temperature must cooked vegetables reach to be safely hot-held for service?

155 °F (68 °C)

135 °F (57 °C)

165 °F (74 °C)

145 °F (63 °C)

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Why should food temperatures be taken in 2 different locations?

It is required by the manufacturer

To ensure the thermometer is calibrated correctly

To ensure the thermometer is accurate to +/-2 ̊F or +/-1 ̊C

Temperature may vary in the food

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ما نوع البيض الذي يجب استخدامه عند تحضير الأطباق النيئة أو غير المطهية جيدًا للمجموعات السكانية المعرضة للخطر؟

Pasteurized

Shelled

Pooled

Hard-boiled

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What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

يراقب

Corrective action

Critical control point

حد حرج

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TCS food reheated for hot-holding must reach what temperature?

165˚ (74˚C) for 15 seconds

135˚ (57˚C) for 15 seconds

155˚ (68˚C) for 15 seconds

145˚ (63˚C) for 15 seconds

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When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

Verbal instructions

Labels on food

Text or email message

Telephone

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What should a food handler do to make gloves easier to put on?

Select the correct size gloves

Sprinkle flour in the gloves

Blow into gloves

Roll the gloves up

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Which action requires a food handler to change gloves?

The food handler is working with raw seafood at temperatures above 41˚F (5˚C)

The food handler is wearing gloves that have been torn

The food handler has been working with raw ground beef for an hour

The food handler is prepping raw chicken on a yellow cutting board

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What type of thermocouple probe should be used to check the internal temperature of a beef roast?

غمر

اختراق

هواء

سطح

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What is the third step in cleaning and sanitizing items in a three-compartment sink?

Air-drying

Washing

Rinsing

Sanitizing

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What is the minimum internal cooking temperature for green beans that are hot-held for service?

155˚F (68˚C)

165˚F (74˚C)

135˚F (57˚C)

145˚F (63˚C)

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Parasites are commonly associated with

eggs

seafood

potatoes

ready-to-eat food

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Metal shavings are which type of contaminant?

Physical

Biological

Microbial

Chemical

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What is the purpose of setting critical limits in a HACCP plan?

To identify where hazards can be eliminated

To identify potential hazards

To reduce hazards to safe levels

To determine if the HACCP plan is working

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Which item should be rejected?

Live oysters at 50 ̊F (10 ̊C)

Shell eggs at an air temperature of 45 ̊F (7 ̊C)

Bottled milk at 41 ̊F (5 ̊C)

Bags of organic cookies in torn packaging

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امتحان مدير ServSafe 1

What is the minimum internal cooking temperature for a veal chop?

What temperature must cooked vegetables reach to be safely hot-held for service?

Why should food temperatures be taken in 2 different locations?

ما نوع البيض الذي يجب استخدامه عند تحضير الأطباق النيئة أو غير المطهية جيدًا للمجموعات السكانية المعرضة للخطر؟

What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

TCS food reheated for hot-holding must reach what temperature?

When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

What should a food handler do to make gloves easier to put on?

Which action requires a food handler to change gloves?

What type of thermocouple probe should be used to check the internal temperature of a beef roast?

What is the third step in cleaning and sanitizing items in a three-compartment sink?

What is the minimum internal cooking temperature for green beans that are hot-held for service?

Parasites are commonly associated with

Metal shavings are which type of contaminant?

What is the purpose of setting critical limits in a HACCP plan?

Which item should be rejected?

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