ServSafe Manager Exam 7

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What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

Correct! Wrong!

What does the L stand for in the FDA’s ALERT tool?

Correct! Wrong!

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

Correct! Wrong!

What strategy can prevent cross-contamination?

Correct! Wrong!

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

Correct! Wrong!

What should a food handler do with food after it is thawed in the microwave?

Correct! Wrong!

What should a server do after clearing a table?

Correct! Wrong!

What should a server do when taking a food order from customers who have concerns about food allergies?

Correct! Wrong!

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

Correct! Wrong!

What practice is useful for preventing Norovirus from causing foodborne illness?

Correct! Wrong!

Which symptom, when seen by a food handler, must be reported to your regulatory authority?

Correct! Wrong!

Jaundice may be the cause of a worker's complexion or eyes appearing yellow. You must notify your regulatory authority about this symptom. They must be kept out of the procedure if the symptom has existed for at least 7 days.

What factors influence the effectiveness of a chemical sanitizer?

Correct! Wrong!

What causes preschool-age children to be at risk for foodborne illness?

Correct! Wrong!

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

Correct! Wrong!

A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?

Correct! Wrong!

What must food handlers do when handling ready-to-eat food?

Correct! Wrong!

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