최신 ServSafe-Manager 무료덤프

문제1

A food establishment must have specific procedures for employees to follow when cleaning up which of the following substances?

A. Rodent droppings and dead cockroaches

B. Mold and mildew

C. Food spills and beverage machine leaks

D. Vomit and diarrhea

정답: D

설명: (DumpTOP 회원만 볼 수 있음)

문제2

NSF International is an organization that

A. evaluates and tests foodservice equipment.

B. writes the Food Code.

C. enforces food safety regulations.

D. provides safety data sheets.

정답: A

설명: (DumpTOP 회원만 볼 수 있음)

문제3

Which of the following practices of dispensing single-service items prevents contamination?

A. Place unwrapped items in clean and sanitary dispensers.

B. Display unwrapped and left upright in containers with handles down.

C. Provide individually wrapped ware.

D. Distribute the unwrapped items to the customer upon request.

정답: C

설명: (DumpTOP 회원만 볼 수 있음)

문제4

A food handler is assigned to monitor self-service food bars because customers may:

A. contaminate food while moving through the line.

B. attempt to steal food from the line.

C. place too much food on their plates.

D. need help in selecting food.

정답: A

설명: (DumpTOP 회원만 볼 수 있음)

문제5

As part of an operation's food defense program, the Person in Charge (PIC) should

A. report suspicious activity to the FDA.

B. allow staff to store personal items in the food prep area.

C. restrict access by unauthorized personnel.

D. accept deliveries from unapproved suppliers.

정답: C

설명: (DumpTOP 회원만 볼 수 있음)

문제6

Where must a food handler clean mops?

A. Service sink

B. Prep sink

C. Handwashing sink

D. Three-compartment sink

정답: A

설명: (DumpTOP 회원만 볼 수 있음)

문제7

When sanitizing utensils using hot water in a three-compartment sink, the temperature of the hot water must be at least

A. $180^{\circ}F$ ($82^{\circ}C$).

B. $165^{\circ}F$ ($74^{\circ}C$).

C. $110^{\circ}F$ ($43^{\circ}C$).

D. $171^{\circ}F$ ($77^{\circ}C$).

정답: D

설명: (DumpTOP 회원만 볼 수 있음)

문제8

The Person in Charge (PIC) notices that a food handler has an infected wound on his or her hand. They must require the food handler to

A. get a release from a medical practitioner.

B. apply antibacterial cream to the wound.

C. cover the wound with a waterproof bandage and single-use glove.

D. work in the office until the wound heals.

정답: C

설명: (DumpTOP 회원만 볼 수 있음)

문제9

In a cooler, which item should be stored on the bottom shelf?

A. Ground beef

B. Raw pork

C. Salmon steaks

D. Raw poultry

정답: D

설명: (DumpTOP 회원만 볼 수 있음)

문제10

Sinks must be used for the correct intended purpose to prevent

A. cross-contact.

B. high water usage.

C. equipment damage.

D. cross-contamination.

정답: D

설명: (DumpTOP 회원만 볼 수 있음)

최신 ServSafe-Manager 무료덤프 - ServSafe Manager

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