Examenul ServSafe Manager 2
What must a food handler with a hand-wound do to safely work with food?
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Hot TCS food can be held without temperature control for a maximum of
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Single-use gloves are not required when...
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What food safety practice can prevent cross-contact?
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Which group of individuals has a higher risk of foodborne illness?
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Which item is a potential physical contaminant?
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Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
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What is the minimum water temperature required when using hot water to sanitize objects?
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Which food may be re-served to customers?
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What temperature must a high-temperature dishwasher’s final sanitizing rinse be?
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When must a food handler change gloves?
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What food item does the Food and Drug Administration advise against offering on a children's menu?
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What is the first step of cleaning and sanitizing stationary equipment?
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What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals?
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A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
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What should a foodservice operator do when responding to a foodborne-illness outbreak?
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