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Accounting /ServSafe: Manager Practice Test Part 2

ServSafe: Manager Practice Test Part 2

Accounting25 CardsCreated 3 months ago

This deck covers key concepts and practices from the ServSafe Manager Practice Test Part 2, focusing on food safety, hygiene, and regulatory compliance.

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What should a food handler do with food after it is thawed in the microwave?

Cook it using conventional cooking equipment
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Key Terms

Term
Definition
What should a food handler do with food after it is thawed in the microwave?
Cook it using conventional cooking equipment
When must a food handler change gloves?
As soon as they become dirty or torn
What temperature must stuffed lobster be cooked to?
165ºF for 15 seconds
What thermometer is best suited to checking a dishwashing machine's final rinse temperature?
Maximum registering thermometer
What strategy can prevent cross-contamination?
Buy food that does not require prepping
What should a food handler do to make gloves easier to put on?
select the correct size gloves
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ServSafe: Manager Practice Test Part 2
TermDefinition
What should a food handler do with food after it is thawed in the microwave?
Cook it using conventional cooking equipment
When must a food handler change gloves?
As soon as they become dirty or torn
What temperature must stuffed lobster be cooked to?
165ºF for 15 seconds
What thermometer is best suited to checking a dishwashing machine's final rinse temperature?
Maximum registering thermometer
What strategy can prevent cross-contamination?
Buy food that does not require prepping
What should a food handler do to make gloves easier to put on?
select the correct size gloves
Which food process does not require a variance from a regulatory authority?
buying bean sprouts from a reputable supplier
What should a server do after clearing a table?
wash hands
Why should food temperatures be taken in two different locations?
temperature may vary in the food
The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F. What HACCP principle is addressed by cooking the duck breast to 165°F?
Critical limit
What is the first step in developing a HACCP plan?
Conduct a hazard analysis
Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
24 hours
What practice can help prevent allergic reactions?
Identifying ingredients for customers
What information must be included on the label of food packaged on-site for retail sale?
list of ingredients
When can glass thermometers be used?
When enclosed in a shatterproof casing
Which item should be rejected?
Bags of organic cookies in torn packaging
What should be done with a package of flour that is received with signs of dampness on the bag?
reject the flour and return it to the supplier
What information must be posted on a dishwasher?
correct settings
A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?
3:00 p.m.
What scenario can lead to pest infestation?
Storing recyclables in paper bags
What rule for serving bread should food handlers practice?
do not re-serve uneaten bread
Which process requires a variance from the regulatory authority?
sprouting seed or beans
Parasites are commonly associated with what food?
wild game
what is the first step of cleaning and sanitizing stationary equipment?
unplug the unit
what causes preschool-age children to be at risk for foodborne illness?
their immunes systems are not strong