Examen ServSafe Manager 4
Un manipulateur d'aliments vient de terminer le stockage d'une livraison d'aliments secs. Quelle étape a été effectuée correctement ?
Correct!
Wrong!
Où un manipulateur d'aliments doit-il se laver les mains après avoir préparé des aliments ?
Correct!
Wrong!
Where should staff members eat, drink, smoke, or chew gum?
Correct!
Wrong!
Ciguatera toxin is commonly found in
Correct!
Wrong!
Que doit faire une exploitation avant de conditionner du jus frais sur place pour une vente ultérieure ?
Correct!
Wrong!
When partial cooking food is to be finished later, what is the maximum cooking time allowed during initial cooking?
Correct!
Wrong!
Que faire d'un paquet de farine reçu avec des signes d'humidité sur le sac ?
Correct!
Wrong!
What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F (5˚C)?
Correct!
Wrong!
What method should never be used to thaw food?
Correct!
Wrong!
A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)?
Correct!
Wrong!
Quelle est la température de cuisson interne minimale pour la poitrine de poulet ?
Correct!
Wrong!
When can a food handler with a sore throat and a fever return to work with or around food?
Correct!
Wrong!
How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
Correct!
Wrong!
What organization requires Safety Data Sheets?
Correct!
Wrong!
What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
Correct!
Wrong!
Quelle organisation inclut l'inspection des aliments comme l'une de ses principales responsabilités ?
Correct!
Wrong!