Servesafe Test Prep Test Bank With 400 Actual

pg. 1 Servesafe Test Prep Test Bank With 400 Actual Questions and Correct Answers (100% Correct) Servesafe Food Handler Exam | Servesafe Food Manager Exam (Brand New!)

What is the only jewelry that may be worn on the hands or arms while handling food?Plain, band ring A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children are a high-risk population.A manager has received a recall notice for a product that she has in stock. What should she do with the product?Store the recalled item separately from other food.a food protection manger receives a critical violation for chlorine sanitizer solution that is too low on concentration. what should the manager replace the sanitizer with fresh solutions?right away, and test it for the correct strength with a test kit What information must be included on the label of food packaged on-site for retail sale?List of ingredients and sub-ingredients What practice should be used to prevent seafood toxins from causing a foodborne illness?Purchasing food from approved, reputable suppliers Labels on containers of ready-to-eat TCS food that was prepped on-site for on-site service must include the common name of the food.What should food handlers do before using the restroom? 1 / 4

pg. 2 Take off their aprons.What must a food handler do after touching an infected wound with their finger?Wash their hands Food handlers should be restricted from working with or around food if they have which symptoms?Sore throat with fever What is a basic characteristic of a virus?Requires a living host to grow Where should personal items, like a backpack, be stored in the operation?In a designated area, away from food A food handler will be wearing single-use gloves to assemble boxed lunches.When must the food handler's hands be washed?Before putting on the gloves A food handler comes to work with yellow eyes and skin and has not sought medical attention. The manager must restrict the food handler from working with food.Under which HACCP principle should managers establish min or max standard that must be met to prevent a hazard?Critical limit A food handler who cuts a finger while working must.cover it with a bandage and another barrier.Sinks must be used for the correct intended purpose to prevent.cross-contamination One way for managers to show that they know how to keep food safe is to become certified in food safety.What is the purpose of a food safety management system?To prevent foodborne illness by controlling risks and hazards 2 / 4

pg. 3 Which are three components of active managerial control?Identifying risks, taking corrective action, and management oversight A manager periodically assesses her active managerial control program to see if it's working. This is an example of which step in active managerial control?Re-evaluation An imminent health hazard, such as flooding in the operation, requires immediate correction or closure of the operation.A sewage backup has caused an imminent health hazard resulting in closure of an operation. What must the manager do prior to re-opening?Notify the local regulatory authority To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know who is in the facility.After which activity must food handlers wash their hands?Clearing tables When washing hands, what is the minimum time you should scrub with soap?10 seconds What should be used to dry hands after washing them?Single-use paper towel Large ice crystals in a case of frozen food are evidence that the product may have been thawed and refrozen.What practice should be used to prevent seafood toxins from causing a foodborne illness?Purchasing food from approved, reputable suppliers 3 / 4

pg. 4 What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?Date-mark it.What must be done with a food item that has passed its expiration date?Throw the food out.How long can ready-to-eat TCS food be stored in a cooler?

• days

When delivering food off site, how must raw meat and ready-to-eat salads be stored?Store raw meat separate from salads.Hot TCS food should be received at ________ or higher.

135°F (57°C)

Which method is a safe way to thaw food?As part of the cooking process When holding hot TCS food for off-site service, at what temperature must it be held?135°F (57°C) or above Food being cooled must pass quickly through which temperature range to reduce pathogen growth?125°F to 70°F (52°C to 21°C) Where should whole cuts of beef be stored in a cooler?Below ready-to-eat food Storing raw meat separately from ready-to-eat food during transport for off-site service helps prevent cross-contamination.Which is an example of physical contamination?Bones in fish

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