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| Certification Vendor: | ServSafe |
|---|---|
| Exam Name: | ServSafe Manager Exam |
| Exam Number: | ServSafe-Manager |
| Exam Price: | $36 USD |
| Available Languages: | Spanish, Chinese, English |
| Certificate Validity Period: | 5 years |
| Related Certifications: | ServSafe Food Protection Manager Certification |
| Passing Score: | 75% |
| Real Exam Qty: | 90 |
| Exam Format: | Multiple Choice |
| Exam Duration: | 120 minutes |
| Sample Questions: | ServSafe ServSafe-Manager Sample Questions |
| Exam Way: | Online proctored exam or in-person paper-based exam |
| Pre Condition: | No formal prerequisite required |
| Official Syllabus URL: | https://www.servsafe.com/ServSafe-Manager |
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NEW QUESTION # 40
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?
Answer: C
Explanation:
The FDA Food Code is very clear regarding the re-service of food. Once food has been served to a guest, it is considered "potentially contaminated" and cannot be served to another guest, donated, or given to staff.
Therefore, the server mustdiscard the rolls. Even if the rolls appear untouched, they have been exposed to the guest's environment, where they may have been coughed on, sneezed on, or touched with unwashed hands.
The only exceptions to this "no re-service" rule are foods that are packaged and in good condition, such as unopened cracker packets, individual condiment packets (like ketchup or mustard), or wrapped "saltine" crackers. Rolls in an open basket do not meet this criteria. Regarding the napkin, if it is a cloth napkin, it must be sent to the laundry. If it is a paper napkin, it must be discarded. Reusing any part of the service (Option B) or donating contaminated food (Option C) poses a significant risk of spreading foodborne illness, specifically StovirusorStaphylococcus aureus. Managers must train front-of-house staff to never "recycle" bread, butter, or garnishes that have been placed on a customer's table. This protocol ensures that every guest receives food that is fresh and has not been subjected to previous human contact.
NEW QUESTION # 41
Which food should be stored below all others in a cooler?
Answer: A
Explanation:
Refrigerator storage order is determined by the "minimum internal cooking temperature" required for each type of food. This vertical storage system is designed to prevent cross-contamination caused by juices or pathogens dripping from one food onto another. Raw poultry, which includesraw duck, chicken, and turkey, has the highest required cooking temperature-$165
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