Itcertkr ServSafe-Manager 최신 PDF 버전 시험 문제집을 무료로 Google Drive에서 다운로드하세요: https://drive.google.com/open?id=10u4udQuRr3MnOwEPSNed-hb0dQfr7glr
ServSafe인증 ServSafe-Manager시험을 패스하여 자격증을 취득하여 승진이나 이직을 꿈구고 있는 분이신가요? 이 글을 읽게 된다면ServSafe인증 ServSafe-Manager시험패스를 위해 공부자료를 마련하고 싶은 마음이 크다는것을 알고 있어 시장에서 가장 저렴하고 가장 최신버전의 ServSafe인증 ServSafe-Manager덤프자료를 강추해드립니다. 높은 시험패스율을 자랑하고 있는ServSafe인증 ServSafe-Manager덤프는 여러분이 승진으로 향해 달리는 길에 날개를 펼쳐드립니다.자격증을 하루 빨리 취득하여 승진꿈을 이루세요.
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Itcertkr에서는 ServSafe인증 ServSafe-Manager시험을 도전해보시려는 분들을 위해 퍼펙트한 ServSafe인증 ServSafe-Manager덤프를 가벼운 가격으로 제공해드립니다.덤프는ServSafe인증 ServSafe-Manager시험의 기출문제와 예상문제로 제작된것으로서 시험문제를 거의 100%커버하고 있습니다. Itcertkr제품을 한번 믿어주시면 기적을 가져다 드릴것입니다.
질문 # 37
What must a food handler do with an uneaten basket of dinner rolls that was returned to the kitchen?
정답：B
설명：
The FDA Food Code and ServSafe standards maintain a strict "No Re-service" policy to protect public health.
Once food has been served to a customer, it is considered potentially contaminated and must never be served to another guest, repurposed for other dishes, or consumed by staff. Even if the dinner rolls appear untouched or were in a lined basket, they have been exposed to the customer's environment. This includes potential exposure to airborne droplets from coughing or sneezing, and contact with unwashed hands or contaminated table surfaces.
The only exceptions to this rule are for "pre-packaged" foods that are still in their original, unopened, and pristine condition, such as individual cracker packets or sealed condiment pouches. Fresh bread, rolls, or open butter dishes do not meet this exception. Repurposing them as croutons (Option C) is a violation because the
"cooking" process for croutons may not be sufficient to eliminate all pathogens introduced by the guest, and it establishes a dangerous precedent for food safety culture. Donating (Option B) or allowing staff to eat the rolls (Option D) also poses a risk of spreading foodborne illnesses likeNorovirusorStaphylococcus aureus.
The only safe and compliant action is immediate disposal. Managers must train staff to recognize that the cost of a few rolls is negligible compared to the risk of a foodborne illness outbreak and the loss of customer trust.
질문 # 38
One method of denying pests access to an operation is to
정답：C
설명：
According to the ServSafe Manager curriculum, Integrated Pest Management (IPM) relies on three basic rules: deny pests access to the operation, deny pests food and shelter, and work with a licensed Pest Control Operator (PCO).Installing screens on windows and ventsis a primary physical barrier used to deny access.
The FDA Food Code specifies that all openings to the outside must be protected against the entry of insects and rodents. Windows must be fitted with at least 16-mesh-to-the-inch screening, and vents must be properly covered.
Denying access also involves keeping exterior doors closed when not in use, installing air curtains (also called fly fans) above doorways, and sealing cracks in floors and walls with permanent sealant or copper mesh.
Checking deliveriesafterthey are stored (Option B) is incorrect; deliveries should be inspectedbeforethey enter the facility to ensure pests are not being "hitched" in. While keeping garbage cans clean (Option C) is a vital sanitation practice, it serves to deny pestsfood and shelterrather than preventing their initial entry. Leaving space under equipment (Option D) is a requirement for "cleanability" so that staff can see signs of pests, but it does not stop them from entering the building. Managers must conduct regular facility "walk-throughs" to ensure that screens are not torn and that weather stripping on doors is intact. By maintaining a tight
"envelope" around the building, the operation significantly reduces the biological hazards associated with pests like flies, which can carryShigellaand other pathogens.
질문 # 39
Where should mop water be disposed?
정답：D
설명：
Proper waste-water disposal is essential for preventing cross-contamination and environmental hazards.
According to the ServSafe Manager curriculum and the FDA Food Code, all "grey water" or dirty water resulting from floor cleaning must be disposed of in aservice sink(also known as a mop sink or utility sink).
These sinks are specifically designed with deep basins and often have a floor-level drain or a high-back splash guard to prevent the spray of contaminated water onto surrounding surfaces.
Disposing of mop water in a toilet (Option A) is unhygienic and can lead to splashing on surfaces that people touch. Dumping water outside (Option C) is often illegal under local environmental codes and can attract pests to the exterior of the building. Using a three-compartment sink (Option D), which is reserved for cleaning and sanitizing food-contact equipment, is a major health code violation that directly causes cross- contamination. Mop water is filled with dirt, grease, and potentially harmful microorganisms likeListeriathat thrive on floors. By using a dedicated service sink, the operation ensures that these contaminants are kept entirely separate from food-prep and warewashing areas. Additionally, the service sink should be equipped with a backflow prevention device (such as an air gap or vacuum breaker) to protect the facility's clean water supply from being contaminated by the dirty water in the sink.
질문 # 40
What is the proper method for measuring the temperature of an unopened packaged food in a display cooler?
정답：D
설명：
In the "Flow of Food," monitoring temperatures accurately is vital to ensure food safety. When a manager or food handler needs to check the temperature of food that is already packaged-such as a carton of milk, a package of pre-sliced deli meat, or a container of yogurt-the FDA Food Code and ServSafe guidelines specify a non-invasive technique. The probe of a calibrated thermometer should beplaced between two packagesof the food. It is important to fold the packages around the thermometer probe if possible to ensure there is good surface contact and no interference from the ambient air.
This method provides a reliable reading of the product's surface temperature without puncturing the packaging, which would compromise the product's integrity and potentially introduce contamination.
Checking the case thermometer (Option A) or hanging a thermometer in the cooler (Option C) only measures the ambient air temperature, which can fluctuate and does not accurately reflect the actual temperature of the food itself. Laying a thermometer on the shelf (Option D) is similarly inaccurate as it is influenced by the shelf surface and air currents. For other types of food, the method varies: for liquids like milk in a bulk container, the probe is immersed; for meat, the probe is inserted into the thickest part. Mastering these various measurement techniques is a core skill for the "Active Managerial Control" of TCS foods.
질문 # 41
Which of the following is evidence of deliberate tampering of food?
정답：C
설명：
Food defense is the protection of food products from intentional contamination by biological, chemical, physical, or radiological agents. While "accidental" contamination (like a hair in a soup) is common,
"deliberate tampering" is an act of sabotage. According to the ServSafe Manager guidelines and the FDA'sA.
L.E.R.T.program, one of the most visible signs of tampering is amissing or broken protective seal or wrapperon a food container. These seals are designed to guarantee the integrity of the product from the manufacturer to the end-user. If a seal is broken, it suggests that an unauthorized individual may have had access to the contents.
Managers must train receiving staff to inspect all incoming deliveries specifically for signs of tampering. This includes checking for punctured packaging, leaking containers, or boxes that appear to have been resealed with non-factory tape. While missing labels (Option A) are a regulatory violation and bare-hand contact (Option D) is a hygiene failure, they do not necessarily indicate a malicious attempt to harm the public.
Adding sulfites (Option B) is actually a prohibited practice for fresh produce in many jurisdictions, but it is a chemical additive issue rather than tampering. To mitigate the risk of deliberate contamination, the A.L.E.R.
T. system suggests that managers:Assure products are from safe sources,Look and monitor the security of the facility,Employees (know who is in the building),Report and keep records, andThreat (know what to do if a threat occurs). Isolating and reporting any products with suspicious packaging is a mandatory step in protecting the business and its customers from intentional harm.
질문 # 42
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Itcertkr는 고객님께서 첫번째ServSafe ServSafe-Manager시험에서 패스할수 있도록 최선을 다하고 있습니다. 만일 어떤 이유로 인해 고객이 첫 번째 시도에서 실패를 한다면, Itcertkr는 고객에게ServSafe ServSafe-Manager덤프비용 전액을 환불 해드립니다.환불보상은 다음의 필수적인 정보들을 전제로 합니다.
ServSafe-Manager인기자격증 시험덤프: https://www.itcertkr.com/ServSafe-Manager_exam.html
참고: Itcertkr에서 Google Drive로 공유하는 무료 2026 ServSafe ServSafe-Manager 시험 문제집이 있습니다: https://drive.google.com/open?id=10u4udQuRr3MnOwEPSNed-hb0dQfr7glr