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ServSafe Manager Exam 2
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When must a food handler change gloves?
After 1 hour of constant use
At the end of the shift
Every 6 hours
Every 3 hours
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Wrong!
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What should a foodservice operator do when responding to a foodborne-illness outbreak?
Ask customers for proof of their symptoms
Segregate the product
Notify the media
Close the operation for the day
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Wrong!
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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?
4
2
8
6
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Wrong!
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Which group of individuals has a higher risk of foodborne illness?
Elderly people
Women
Teenagers
Vegetarians
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Wrong!
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Hot TCS food can be held without temperature control for a maximum of
8
4
2
6
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Wrong!
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What temperature must a high-temperature dishwasher’s final sanitizing rinse be?
At least 180 ̊F (82 ̊C)
At least 170 ̊F (76 ̊C)
At least 160 ̊F (71 ̊C)
At least 150 ̊F (65 ̊C)
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Single-use gloves are not required when...
cleaning stationary equipment.
the food handler has a latex sensitivity.
handling cooked food.
washing produce.
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What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals?
Environmental Protection Agency
People for the Ethical Treatment of Animals
Occupational Safety and Health Administration
National Restaurant Association
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Wrong!
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What food safety practice can prevent cross-contact?
Using only food-grade equipment
Purchasing food from approved, reputable suppliers
Washing, rinsing, and sanitizing utensils before each use
Keeping food frozen until use
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What is the first step of cleaning and sanitizing stationary equipment?
Spray the surface with cleanser
Wash the equipment surface using hot water
Take off removable parts
Unplug the unit
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What is the minimum water temperature required when using hot water to sanitize objects?
173˚F (78˚C)
179˚F (81˚C)
171˚F (77˚C)
176˚F (80˚C)
Correct!
Wrong!
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What must a food handler with a hand-wound do to safely work with food?
Bandage the wound and avoid contact with food for the rest of the shift
Bandage the wound with an impermeable cover and wear a single-use glove
Apply iodine solution and a permeable bandage
Wash the wound and wear a single-use glove
Correct!
Wrong!
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Which item is a potential physical contaminant?
Sweat
Jewelry
Sanitizer
Hand sanitizer
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Wrong!
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A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
Raw carrots
Rare hamburgers
Potato salad
Coleslaw
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Wrong!
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What food item does the Food and Drug Administration advise against offering on a children's menu?
Fried shrimp
Egg salad
Rare cheeseburgers
Peanut butter and jelly sandwiches
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Which food may be re-served to customers?
Unused, uncovered condiments
Unopened pre-packaged food
Uneaten bread
Unused whole fruit garnish
Correct!
Wrong!
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Servsafe Manager Exam #3
Nathan Beja
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Nathan Beja
1 year ago
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