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ServSafe Manager Exam 5
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Where should groundfish be stored in a cooler?
Below pork roasts
Above ready-to-eat food
Above shellfish
Below ground poultry
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What scenario can lead to pest infestation?
Rotating products using the FIFO method
Storing recyclables in paper bags
Cleaning up spills around garbage containers
Installing air curtains above doors
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What is a basic characteristic of a virus?
Commonly found in cattle intestines
Requires a living host to grow
Grows in food
Destroyed by cooking
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What is the most likely cause of wheezing and hives?
Norovirus
Hepatitis A
Food allergies
Shigella spp.
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What temperature should the water be for manual dishwashing?
Must be at least 110 ̊F (43 ̊C)
Must be at least 70 ̊F (21 ̊C)
Must be at least 100 ̊F (37 ̊C)
Must be at least 90 ̊F (32 ̊)
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What rule for serving bread should food handlers practice?
Reheat uneaten bread before serving to other customers
Clean and sanitize bread baskets between each customer
Recycle unused, uncovered butter for use in other food items
Do not re-serve uneaten bread
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Which responsibility is included in the Food and Drug Administration’s role?
Regulating food transported across state lines
Approving HACCP plan
Issuing licenses and permits
Inspecting meat, poultry, and eggs
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Which process requires a variance from the regulatory authority?
Sprouting seeds or beans
Serving wild game
Serving imported cheese
Smoking food to enhance flavor
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Wrong!
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What temperatures do infrared thermometers measure?
Air
Oven
Surface
Internal food
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What information must be included on the label of food packaged on-site for retail sale?
List of ingredients
Serving size
Storage guidelines
Pack date
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What is the first step in developing a HACCP plan?
Establish monitoring procedures
Determine critical control points
Identify corrective actions
Conduct a hazard analysis
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How should chemicals be stored?
In food-storage areas
Away from prep areas
Above food
With kitchenware
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What should foodservice operators do to prevent the spread of hepatitis A?
Exclude staff with jaundice from the operation
Purchase mushrooms from approved, reputable suppliers
Cook food to minimum internal temperatures
Freeze fish for 36 hours before serving
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What temperature must stuffed lobster be cooked to?
165 °F (74 °C) for 15 seconds
145 °F (63 °C) for 4 minutes
135 °F (57 °C) for 4 minutes
155 °F (68 °C) for 15 seconds
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Bulk unpackaged food in self-service areas must be labeled when...
the food is prepared at another unit of the same chain.
the food is prepared on the premises.
the food supports pathogen growth.
the manufacturer claims the food is healthy.
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What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
Wipe off the utensils and reuse
Leave the utensils for the next guest
Wrap the utensils with a clean napkin
Clean and sanitize the utensils
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Servsafe Manager Exam #6
Nathan Beja
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Nathan Beja
1 year ago
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