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ServSafe Manager Exam 1
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Metal shavings are which type of contaminant?
Physical
Biological
Microbial
Chemical
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Wrong!
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What is the third step in cleaning and sanitizing items in a three-compartment sink?
Air-drying
Washing
Rinsing
Sanitizing
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What is the purpose of setting critical limits in a HACCP plan?
To identify where hazards can be eliminated
To identify potential hazards
To reduce hazards to safe levels
To determine if the HACCP plan is working
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Wrong!
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Which item should be rejected?
Live oysters at 50 ̊F (10 ̊C)
Shell eggs at an air temperature of 45 ̊F (7 ̊C)
Bottled milk at 41 ̊F (5 ̊C)
Bags of organic cookies in torn packaging
Correct!
Wrong!
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Parasites are commonly associated with
eggs
seafood
potatoes
ready-to-eat food
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Wrong!
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What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
Pasteurized
Shelled
Pooled
Hard-boiled
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Why should food temperatures be taken in 2 different locations?
It is required by the manufacturer
To ensure the thermometer is calibrated correctly
To ensure the thermometer is accurate to +/-2 ̊F or +/-1 ̊C
Temperature may vary in the food
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When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
Verbal instructions
Labels on food
Text or email message
Telephone
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What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?
Monitoring
Corrective action
Critical control point
Critical limit
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What temperature must cooked vegetables reach to be safely hot-held for service?
155 °F (68 °C)
135 °F (57 °C)
165 °F (74 °C)
145 °F (63 °C)
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Wrong!
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What should a food handler do to make gloves easier to put on?
Select the correct size gloves
Sprinkle flour in the gloves
Blow into gloves
Roll the gloves up
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Wrong!
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What is the minimum internal cooking temperature for a veal chop?
165 ̊F (74 ̊C)
155 ̊F (68 ̊C)
135 ̊F (57 ̊C)
145 ̊F (63 ̊C)
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Wrong!
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TCS food reheated for hot-holding must reach what temperature?
165˚ (74˚C) for 15 seconds
135˚ (57˚C) for 15 seconds
155˚ (68˚C) for 15 seconds
145˚ (63˚C) for 15 seconds
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Wrong!
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Which action requires a food handler to change gloves?
The food handler is working with raw seafood at temperatures above 41˚F (5˚C)
The food handler is wearing gloves that have been torn
The food handler has been working with raw ground beef for an hour
The food handler is prepping raw chicken on a yellow cutting board
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Wrong!
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What is the minimum internal cooking temperature for green beans that are hot-held for service?
155˚F (68˚C)
165˚F (74˚C)
135˚F (57˚C)
145˚F (63˚C)
Correct!
Wrong!
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What type of thermocouple probe should be used to check the internal temperature of a beef roast?
Immersion
Penetration
Air
Surface
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Wrong!
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Servsafe Manager Exam #2
Nathan Beja
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Published by
Nathan Beja
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Servsafe
7 years ago
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