SERVSAFE MANAGER TEST FOR ALABAMA

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SERVSAFE MANAGER TEST FOR ALABAMA

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -81 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 165, cover food, rotate and stir, let stand for 2 min, check temp in 2 places

Answer:

Partially cook food for how many min and steps Question 2: Supplier brings in product after hours himself. Delivery must be inspected when I arrive at work and must be from approved source, stored correctly, protected, cannot be contaminated, and is honestly presented

Answer:

Receive cold food at what temp

Question 3: Milk, eggs, fish, wheat , soy, peanuts, shellfish, tree nuts

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Pathogens and 4 types Question 4: Are eggs cracked and tired together. Cook after mixing and and store at 41F or lower

Answer:

Cooking TCS food must be at what degree

Question 5: 7 days

Answer:

FIFO (First-in, First-out)

Question 6: 5 ways food becomes unsafe

Answer:

• Purchasing from unsafe source, cooking wrong, storing unsafe temp., using contaminated equipment,

poor hygiene

Question 7: Overused or alter appearance of food

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Thaw food in cooler at what temp

Question 8: Surface probe and infrared therm

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Probe for cooler Question 9: Know who's there,monitor security of products, keep info on food security on file, and know who to contact about suspicious activity

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• steps in washing hands

Question 10: Reduce size and put in smaller containers. Use ice water bath

Answer:

Unpackaged food and bulk food doesn't have to be labeled if

Question 11: 6" or 15 cm

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Additives are never to be

Question 12: Plain band ring

Answer:

Best way to prevent cross contamination

Question 13: Bimetallic stemmed therm and thermocouple with penetration probe

Answer:

Probe to use on stock of soup Question 14: Found in cattle, produce toxins in persons intestines, purchase produce from good suppliers, cooking beef right

Answer:

Shigella ssp Question 15: Makes no claim regarding health or nutrient content, food is prepared on premise

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Maximum distance for food gaurds

Question 16: Assure, look, employees, reports, threat

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Identifying symptoms of allergic reaction -7

Question 17: Put on legs 4 inches tall

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Hand washing stations must invlude

Question 18: State and local health dept

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Writes codes to regulate retail and food service operations and inspects them

Question 19: 41-135

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Most pathogens grow faster between what degrees Question 20: Hot and cold running drinkable water, soap and a way to dry hands, garbage can, and sign to remind workers to wash hands

Answer:

Plumbing must always be installed by

Question 21: USDA

Answer:

Meat, poultry, and eggs Question 22: Naturally in plants, mushrooms, and seafood. Tingling in hands or hot and cold, nausea, face flush, difficult in breathing, burning mouth, heart palpitations, and hives. Cannot be prevented by cooking and freezing. Best way is to buy from good suppliers and control time and temp

Answer:

Norovirus Question 23: Flies spread, linked to salads contains TCS food, found in feces,washing Hans help

Answer:

Nontyphoidal salmenella

Question 24: Date it should be thrown out

Answer:

How long can TCS food in- house be stored Question 25: Checks 0-220, good for checking during flow of food, thick meat. Make sure it has calibration nut, dimples, and easy to read

Answer:

Thermocouples and thermistors

Question 26: Food is being cooked immediately after

Answer:

ROP

Question 27: 70 and 6 hrs

Answer:

You can hold hot food without temp control for how many hrs?