ServSafe Manager Exam 4
Where should staff members eat, drink, smoke, or chew gum?
Correct!
Wrong!
Which organization includes inspecting food as one of its primary responsibilities?
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 is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
Correct!
Wrong!
How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
Correct!
Wrong!
Where should a food handler wash his or her hands after prepping food?
Correct!
Wrong!
What should be done with a package of flour that is received with signs of dampness on the bag?
Correct!
Wrong!
Ciguatera toxin is commonly found in
Correct!
Wrong!
What must an operation do before packaging fresh juice on-site for later sale?
Correct!
Wrong!
What organization requires Safety Data Sheets?
Correct!
Wrong!
What method should never be used to thaw food?
Correct!
Wrong!
When partial cooking food is to be finished later, what is the maximum cooking time allowed during initial cooking?
Correct!
Wrong!
When can a food handler with a sore throat and a fever return to work with or around food?
Correct!
Wrong!
What is the minimum internal cooking temperature for chicken breast?
Correct!
Wrong!
A food handler has just finished storing a dry food delivery. Which step was done correctly?
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!
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