ServSafe ServSafe-Manager資格トレーニング、ServSafe-Manager問題と解答

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ServSafe ServSafe-Manager Exam Syllabus Topics:

Section	Objectives
The Safe Food Handler	- Employee food safety responsibilities 1. Personal hygiene 2. Handwashing procedures
Providing Safe Food	- Foodborne illnesses 1. High-risk populations 2. Time-temperature control for safety foods
Contamination, Food Allergens, and Foodborne Illness	- Preventing contamination 1. Food allergen management 2. Cross-contamination prevention
Safe Facilities and Equipment	- Facility requirements 1. Equipment standards 2. Water and plumbing systems
Food Safety Management Systems	- Active managerial control 1. HACCP principles 2. Crisis management
The Flow of Food	- Food handling procedures 1. Receiving and storage 2. Cooling and reheating 3. Preparation and service
The Microworld	- Contaminants and pathogens 1. Viruses 2. Bacteria 3. Parasites 4. Fungi
Cleaning Up After Emergencies	- Emergency response procedures 1. Power outage procedures 2. Fire and flood response
Integrated Pest Management	- Pest prevention 1. Identifying pest activity 2. Controlling infestations
Cleaning and Sanitizing	- Facility sanitation 1. Sanitizing food-contact surfaces 2. Cleaning procedures

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ServSafe Manager Exam 認定 ServSafe-Manager 試験問題 (Q75-Q80):

質問 # 75
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. Remove the napkin and discard the rolls.
B. Replace the napkin and give the unused rolls to employees for staff meal.
C. Reuse the napkin but replace the rolls with fresh ones.
D. Replace the napkin and donate the unused rolls to charity.

正解：A

解説：
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.

質問 # 76
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. Cool and store it immediately.
B. Increase heat and serve it.
C. Serve it immediately.
D. Throw it out.

正解：D

解説：
The FDA Food Code allows for "Time as a Public Health Control" (TPHC), where TCS food can be held without temperature control for a limited window. For food starting at $135

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