최신ServSafe Manager - ServSafe-Manager무료샘플문제

A. steamed mussels.

B. roasted pork.

C. poached salmon.

D. raw oysters.

A. requiring all food handlers to work on a rotational schedule with all the equipment.

B. bringing attention to examples of unsafe methods of handling food when guests complain.

C. hiring only food handlers who come from other foodservice facilities.

D. scheduling training sessions that reinforce food-safety methods and practices.

A. verifying safety standards.

B. performing a hazard analysis.

C. establishing a critical limit.

D. taking a corrective action.

A. each time the consumer asks for the container to be refilled.

B. at the beginning of each shift when containers are filled.

C. at the end of each shift when containers are refilled.

D. each time the container is refilled for a new consumer.

A. Allow employees to eat.

B. Donate the rolls to a local shelter.

C. Repurpose the rolls as croutons.

D. Throw the rolls away.

A. Fruit basket with uncut fruit

B. Cookies-and-brownies tray

C. Beef jerky and cracker appetizers

D. Ham-and-cheese sandwich

A. Specification written to purveyor

B. Molluscan shellfish identification tags

C. Meat identification code (IMPS)

D. Farmers Market health certificate

A. Aluminum foil pan without a cover

B. Chemical bucket with tight-fitting lid

C. Heavy, plastic-coated produce box with cover

D. Metal pan with aluminum foil cover

A. type of test strips used to test the solution.

B. number of surfaces to be sanitized with the solution.

C. water hardness, pH, and temperature of the solution.

D. color, odor, and scent of the solution.

A. The sanitizer dispensers in the restrooms are empty and delivery of more is expected in the next half hour.

B. An employee is rushed to the emergency room unconscious with an unidentified illness.

C. A guest slips and falls on gravel in the parking lot, breaks a hip, and requires emergency transport.

D. A fire starts in the kitchen and spreads to other areas of the operation.