ServSafe 관리자 시험 5
What is the first step in developing a HACCP plan?
Correct!
Wrong!
What should foodservice operators do to prevent the spread of hepatitis A?
Correct!
Wrong!
What temperatures do infrared thermometers measure?
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Wrong!
How should chemicals be stored?
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Wrong!
Which process requires a variance from the regulatory authority?
Correct!
Wrong!
What temperature must stuffed lobster be cooked to?
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Wrong!
What information must be included on the label of food packaged on-site for retail sale?
Correct!
Wrong!
What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
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Wrong!
Where should groundfish be stored in a cooler?
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Wrong!
What rule for serving bread should food handlers practice?
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Wrong!
What scenario can lead to pest infestation?
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What is the most likely cause of wheezing and hives?
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What temperature should the water be for manual dishwashing?
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Wrong!
Bulk unpackaged food in self-service areas must be labeled when...
Correct!
Wrong!
What is a basic characteristic of a virus?
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Wrong!
Which responsibility is included in the Food and Drug Administration’s role?
Correct!
Wrong!