ServSafe-Manager 試験問題を無料オンラインアクセス

Where should covered raw meat be stored to prevent contamination?

• A.Below ready-to-eat food
• B.Directly next to ready-to-eat food on the same shelf
• C.On the shelf above ready-to-eat food
• D.Stacked on top of ready-to-eat food

Which risk may result from having a cross-connection?

• A.Beverage dispensers may get damaged by corrosive minerals.
• B.Sprinkler systems may get disabled.
• C.Grease traps may get blocked.
• D.The drinkable water supply may get contaminated.

Time as a food safety control is used to hold a time/temperature control for safety (TCS) food at room temperature. It is marked with a start time of 4 p.m. By 8 p.m. it was not sold or served. What should the food handler do with the food?

• A.Throw it out.
• B.Serve it immediately.
• C.Increase heat and serve it.
• D.Cool and store it immediately.

A server finds a full napkin-lined basket of dinner rolls on a table after a customer has left the establishment. According to the FDA Food Code, what should the server do with the rolls and napkin?

• A.Replace the napkin and give the unused rolls to employees for staff meal.
• B.Remove the napkin and discard the rolls.
• C.Reuse the napkin but replace the rolls with fresh ones.
• D.Replace the napkin and donate the unused rolls to charity.

When an operation is notified of a food item recall, what is the best action for the Person in Charge (PIC) to take?

• A.Close the operation immediately.
• B.Separate recalled food from other food and equipment.
• C.Report the recall to the FDA.
• D.Post a sign in the operation warning customers of the recall.