{"id":119476,"date":"2023-09-10T19:00:22","date_gmt":"2023-09-10T19:00:22","guid":{"rendered":"https:\/\/learnexams.com\/blog\/?p=119476"},"modified":"2023-09-10T19:00:24","modified_gmt":"2023-09-10T19:00:24","slug":"servsafe-manager-exam-bunde-2023-2024-this-bundle-consists-of-three3-sets-of-servsafe-manager-exam","status":"publish","type":"post","link":"https:\/\/www.learnexams.com\/blog\/2023\/09\/10\/servsafe-manager-exam-bunde-2023-2024-this-bundle-consists-of-three3-sets-of-servsafe-manager-exam\/","title":{"rendered":"ServSafe Manager Exam BUNDE – (2023\/2024)"},"content":{"rendered":"\n

This BUNDLE consists of three(3) sets of ServSafe Manager Exam.<\/p>\n\n\n\n

ServSafe Manager Exam
Name the four (4) types of pathogens that can contaminate food and cause
foodborne-illness:
Answer:
Bacteria, Viruses, Parasites, and Fungi
You see an employee preparing food directly after cleaning the grease trap. What
corrective action should be taken?
Answer:
Dispose of any potentially contaminated food, and instruct the employee on proper
handwashing procedure immediately
Why should food handlers not wear false eyelashes?
Answer:
They can become a physical contaminant
Cold TCS food should be received at or under __<\/em><\/strong>.
Answer:
41\u02daF<\/p>\n\n\n\n

A ready-to-eat pasta salad is taken out of the cooler at 2:00 pm and placed on an
outdoor buffet. At what time should the salad be discarded?
Answer:
8:00 pm
[Food held without temperature control can be served for up to 6 hours]
What would be classified as an imminent health hazard?
Answer:
A broken water main in the facility.
Cooler and freezer thermometers should be accurate to within:
Answer:
\u00b1 3\u02daF (or 1.5\u02daC)
A running faucet below the rim of a sink is an example of:
Answer:
Cross-connection
What is the sanitizer concentration range for chlorine sanitizers?
Answer:
50-99 ppm<\/p>\n\n\n\n

The final sanitizing rinse of a high-temperature dishwasher must be at least __<\/strong>:
Answer:
180\u02daF
A chef wants to put a seared tuna dish on the menu. How can she best ensure a safe
product for service?
Answer:
Order the tuna from an approved and reputable supplier
Which of the following is an example of a physical contaminate?
Answer:
A piece of wood found in a customer’s salad
What is an accepted covering for an infected cut on the hand?
Answer:
A plastic Band-Aid under a single-use glove
Where should employee coats and backpacks be stored?
Answer:
In a closet or room away from food prep areas<\/p>\n\n\n\n

ServSafe Manager Exam
Which is a TCS food?
Answer:
Sprouts
Cut melons should be stored at what internal temperature?
Answer:
41\u00b0F (5\u00b0C) or lower
Why are preschool-age children at a higher risk for foodborne illnesses?
Answer:
They have not yet built up their immune systems.
What is one factor that affects the growth of bacteria in food? (FATTOM)
Answer:
Acidity<\/p>\n\n\n\n

Using one set of cutting boards for raw poultry and another set of cutting boards for
ready-to-eat food reduces the risk of
Answer:
cross-contamination.
Peanuts and soy products are two possible food items that can be dangerous for
people with
Answer:
food allergies.
Wheezing and hives are symptoms of
Answer:
food allergies.
A catering employee removed a tray of lasagna from hot-holding for service in a
hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out?
Answer:
3:00 p.m. (4 hours)
How often must you check the temperature of hot food that is being held with
temperature control?
Answer:
At least every 4 hours<\/p>\n\n\n\n

ServSafe Manager Exam 2023
Why are the elderly at a higher risk for getting foodborne illnesses?<\/p>\n\n\n\n