ServSafe Manager Exam 3

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The temperature of the duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)?

Correct! Wrong!

What is a cross-connection?

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What information must be posted on a dishwasher?

Correct! Wrong!

If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

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What task requires food handlers to wash their hands before and after doing it?

Correct! Wrong!

Parasites are commonly associated with what food?

Correct! Wrong!

Which is TCS food?

Correct! Wrong!

What practice should be used to prevent seafood toxins from causing a foodborne illness?

Correct! Wrong!

In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?

Correct! Wrong!

What should foodservice operators do to prevent customer illness from Shigella spp.?

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To wash hands correctly, a food handler must first

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What symptom requires a food handler to be excluded from the operation?

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What item is considered acceptable work attire for a food handler?

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What rule for serving condiments should be practiced?

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What is the final step in cleaning and sanitizing a prep table?

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When should a shipment of fresh chicken be rejected?

Correct! Wrong!

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