ServSafe Manager Practice Tests with Complete Solutions 100% Correct(SCORED A)

One of the FDA-recommended food safety responsibilities of a manager is: - ANSWER-Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored. How can a food handler reduce or eliminate the risk of food contamination? - ANSWER-Washing their hands after using the restroom. How long should hands and arms be scrubbed during hand washing? - ANSWER-20-25 seconds. Ready-to-eat food should NEVER be handled with bare hands in what situation? - ANSWER-When food is being served to a high-risk population, like children or the elderly. When should a delivery be inspected? - ANSWER-Immediately upon receiving the delivery. Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler? - ANSWER-To prevent time-temp abuse. It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup? - ANSWER-Discard the soup, heat a new batch to 135 degrees Fahrenheit and place it in a working steam table. Performing procedural checks every shift to identify problems, and comparing and analyzi