ServSafe Manager Practice Exam 2021 updated to pass

ServSafe Manager Practice Exam 2021Which unused items may be re-served to another customer? - correct answer Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - correct answer Under hot running water. How should a cloth used for wet-wiping be stored? - correct answer In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - correct answer In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a food handler? - correct answer Jaundice. What is a thermocouple? - correct answer A metal probed thermometer. What is an acceptable method for cooling hot TCS food before storage? - correct answer In an ice water bath. Why must ground meats be cooked to a higher temperature than whole cuts of meat? - correct answer More pathogens reside on the outside of meat and grinding redistributes the pathogens throughout the meat. If a TCS food will be hot held for service, what is the minimum internal temperature that this food must maintain while being held? - correct answer 135° F Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many seconds before serving? - correct answer 17 seconds. A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action? - correct answer Wear an impermeable bandage and cover with a single-use glove. What is the FIFO method (first-in, first-out)? - correct answer Storing food items so that the oldest is used first. What symptom is most commonly associated with foodborne illness? - correct answer Diarrhea. What is an example of a physical contaminant? - correct answer Bones in chili. What should you do if food shipments are not delivered at the correct temperatures? - correct answer Reject the delivery. What is the proper sequence to effectively sanitize dishware, utensils, and equipment? - correct answer Scrape, wash, rinse, sanitize, air dry. Hand washing stations are required in which areas? - correct answer In food prep, service, and dishwashing areas. What is the best approach to dealing with pests? - correct answer Deny pests food, water, and shelter. Work with a licensed pest control operator (PCO). Deny pests access to the operation. What or who is most responsible for training new staff about safe food handling practices? - correct answer The Certified Food Manager When is a foodborne illness considered an outbreak? - correct answer When at least two people experience the same symptoms after eating the same food. All items should be stored away from the walls and how many inches from the floor? - correct answer 6 inches.