ServSafe 관리자 시험 1
Which action requires a food handler to change gloves?
Correct!
Wrong!
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
Correct!
Wrong!
What is the third step in cleaning and sanitizing items in a three-compartment sink?
Correct!
Wrong!
What is the minimum internal cooking temperature for green beans that are hot-held for service?
Correct!
Wrong!
What is the minimum internal cooking temperature for a veal chop?
Correct!
Wrong!
TCS food reheated for hot-holding must reach what temperature?
Correct!
Wrong!
What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?
Correct!
Wrong!
What should a food handler do to make gloves easier to put on?
Correct!
Wrong!
What temperature must cooked vegetables reach to be safely hot-held for service?
Correct!
Wrong!
Why should food temperatures be taken in 2 different locations?
Correct!
Wrong!
Which item should be rejected?
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Wrong!
What is the purpose of setting critical limits in a HACCP plan?
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Wrong!
When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
Correct!
Wrong!
Metal shavings are which type of contaminant?
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Wrong!
What type of thermocouple probe should be used to check the internal temperature of a beef roast?
Correct!
Wrong!
Parasites are commonly associated with
Correct!
Wrong!
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