Servsafe manager test 4 - Study guides, Class notes & Summaries

ServSafe Manager Exam Questions With 100% Correct Answers. What should you do when taking a food order from customers who have concerns about food allergies - answerDescribe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - answerMust be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - answerStored food away from the wall What should be done ...

2023 Practice Tests and Answer Keys Diagnostic Test;80 Questions and Answers(ServSafe Manager Book 7th Edition before coming to class) Circle the best answer to each question below. Be sure to answer all 80 questions. 1 The purpose of a food safety management system is to A keep all areas of the facility clean and pest-free. B identify, tag, and repair faulty equipment within the facility. C prevent foodborne illness by controlling risks and hazards. D use the correct methods for purchas...

ServSafe Post Test Exam 2024 Expected Questions and Answers (Verified by Expert) ServSafe Post Test Exam 2024 Expected Questions and Answers (Verified by Expert) ServSafe Post Test Exam 2024 Expected Questions and Answers (Verified by Expert) ServSafe Post Test Questions & Answers 1. One way for managers to show that they know how to keep food safe is to (Answer) become certified in food safety 2. What is the purpose of a food safety management system (An...

SERVSAFE Manager Practice Test 2024 Which item should be rejected? Bags of organic cookies in torn packaging What is the first step of cleaning and sanitizing stationary equipment? Unplug the unit Why are people who take certain medications at risk for foodborne illness? Their immune systems are compromised What temperature should the water be for manual dishwashing? Must be at least 110 ̊F (43 ̊C) When transporting food off-site, how should information such as a use-by date and time ...

Servsafe Manager 7th Edition Test 2 Questions & Answers (Solved) 1. One way for managers to show that they know how to keep food safe isto Answer: become certified in food safety 2. What is the purpose of a food safety management system? Answer: to preventfoodborne illness by controlling risks and hazards 3. which are three components of active managerial control? Answer: identifying risks,taking corrective action, and managerial oversight 4. a manager periodically accesses her active m...

ServSafe Post Test with Verified Answers Graded A+ 1. One way for managers to show that they know how to keep food safe is to 2. What is the purpose of a food safety management system? 3. which are three components of active managerial control? 4. a manager periodically accesses her active man- agerial control program to see if it's working. This is an example of which step in active managerial control? 5. an immiment health hazard, such as flooding in the operation, requires imme...

2023 Practice Tests and Answer Keys Diagnostic Test;80 Questions and Answers(ServSafe Manager Book 7th Edition before coming to class) Circle the best answer to each question below. Be sure to answer all 80 questions. 1 The purpose of a food safety management system is to A keep all areas of the facility clean and pest-free. B identify, tag, and repair faulty equipment within the facility. C prevent foodborne illness by controlling risks and hazards. D use the correct methods for purchas...

ServSafe Manager Exam(80 Questions) Graded A+ 1. Taking Food Orders with Allergy Concerns: - Action: Describe each menu item to the customer, including any "secret" ingredients. 2. Manual Dishwashing Water Temperature: - Requirement: Water must be at least 110°F. 3. After Food Delivery: - Correct Step: Stored food away from the wall. 4. Food Handled by Excluded Employees: - Action: Throw it out. 5. Single-Use Gloves: - Not Required: When washing products. 6. Making Gloves Easier t...

SERVSAFE REVIEW 3 Questions and Answers 100% Correct What is the minimum internal cooking temperature for raw eggs prepared for immediate service? 145*F Fresh beef must be received at or below? 41*F An operation must obtain a variance from the regulatory authority before, Methods that require a variance and a HACCP plan are: Smoking of food as a method of preservation--but not if smoking is for flavor enhancement. • Curing of food such as ham, sausages, etc. • Using food additives to pres...

ServSafe Post Test Questions with Verified Answers 1. become certified in food safety: One way for managers to show that they know how to keep food safe is to 2. to prevent food bourn illness by controlling risks and hazards: What is the purpose of a food safety management system? 3. identifying risks, taking corrective action, and managerial oversight: which are three components of active managerial control? 4. re-evalution: a manager periodically accesses her active managerial control ...