ServSafe Manager Exam 1 (2)

0%

What must a food handler with a hand-wound do to safely work with food?

Correct! Wrong!

What is the first step of cleaning and sanitizing stationary equipment?

Correct! Wrong!

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

Correct! Wrong!

When must a food handler change gloves?

Correct! Wrong!

Single-use gloves are not required when...

Correct! Wrong!

What food safety practice can prevent cross-contact?

Correct! Wrong!

Which item is a potential physical contaminant?

Correct! Wrong!

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?

Correct! Wrong!

Hot TCS food can be held without temperature control for a maximum of

Correct! Wrong!

What food item does the Food and Drug Administration advise against offering on a children's menu?

Correct! Wrong!

Which food may be re-served to customers?

Correct! Wrong!

What temperature must a high-temperature dishwasher’s final sanitizing rinse be?

Correct! Wrong!

What is the minimum water temperature required when using hot water to sanitize objects?

Correct! Wrong!

Which group of individuals has a higher risk of foodborne illness?

Correct! Wrong!

What should a foodservice operator do when responding to a foodborne-illness outbreak?

Correct! Wrong!

What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals?

Correct! Wrong!