PassTIP ServSafe-Manager 최신 PDF 버전 시험 문제집을 무료로 Google Drive에서 다운로드하세요: https://drive.google.com/open?id=11fBKxx60t0KEDEkzwE-J5xXu_O7XkvL5
ServSafe ServSafe-Manager인증시험은 전업적지식이 강한 인증입니다. IT업계에서 일자리를 찾고 계시다면 많은 회사에서는ServSafe ServSafe-Manager있는지 없는지에 알고 싶어합니다. 만약ServSafe ServSafe-Manager자격증이 있으시다면 여러분은 당연히 경쟁력향상입니다.
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>> ServSafe-Manager시험대비 공부하기 <<
ServSafe인증 ServSafe-Manager시험에 도전하고 싶으시다면 최강 시험패스율로 유명한PassTIP의 ServSafe인증 ServSafe-Manager덤프로 시험공부를 해보세요. 시간절약은 물론이고 가격도 착해서 간단한 시험패스에 딱 좋은 선택입니다. ServSafe 인증ServSafe-Manager시험출제경향을 퍼펙트하게 연구하여PassTIP에서는ServSafe 인증ServSafe-Manager시험대비덤프를 출시하였습니다. PassTIP제품은 고객님의 IT자격증 취득의 앞길을 훤히 비추어드립니다.
질문 # 49
What information must be on the label of a sandwich to be held in a self-service unit?
정답：B
설명：
Food that is packaged in the operation and sold to customers for off-site consumption or held in self-service units must meet specific labeling requirements mandated by the FDA Food Code. One of the most critical components of this label is acomplete list of ingredients in descending order by weight. This is essential for consumer transparency and, most importantly, for the safety of individuals with food allergies. If the sandwich contains any of the "Big 9" allergens (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, or sesame), they must be clearly identified on the label.
In addition to the ingredient list, the label must include the common name of the food, the quantity of the food (weight or volume), and the name and place of business of the manufacturer, packer, or distributor. While preparation time (Option B) and the preparer's name (Option A) are useful for internal quality control, they are not regulatory requirements for a retail label. The retail price (Option D) is a business requirement but not a food safety requirement. Proper labeling ensures that a guest can make an informed decision and avoids the risk of "hidden" allergens causing a life-threatening reaction. Managers must verify that any item packaged
"on-site" for retail sale is labeled correctly before it is placed in the grab-and-go cooler or self-service display.
질문 # 50
If a food handler discovers mold growing on tomatoes in the walk-in cooler, the tomatoes should be
정답：A
설명：
In a professional kitchen, food safety regarding mold is governed by the principle of preventingbiological and chemical contamination. When mold is found on soft produce like tomatoes, the correct action is tothrow them out. Mold is a fungus that produces "hyphae" (root-like threads) that can penetrate deep into soft, high- moisture foods, far beyond what is visible on the surface. These molds can produce mycotoxins-poisonous substances that can cause illness or allergic reactions.
Because tomatoes have a high water content and a soft structure, there is no way to ensure that all the mold and its toxins have been removed by simply scooping out the visible part (Option B). Freezing (Option A) and heating (Option C) are also incorrect; while extreme temperatures might kill the mold itself, they do not necessarily destroy the heat-stable toxins already produced. The FDA and ServSafe guidelines generally allow for the "trimming" of mold only on hard, low-moisture foods like hard cheeses (e.g., Parmesan) or firm salamis, where the mold cannot easily penetrate. However, for "TCS" or soft foods like tomatoes, berries, or bread, the risk of contamination is too high. A manager must ensure that any food showing signs of spoilage or mold is discarded immediately to prevent cross-contamination to other items in the cooler and to protect the health of the guests.
질문 # 51
Which is an example of possible chemical contamination?
정답：A
설명：
Chemical contamination occurs when toxic substances are introduced into food, often through improper storage or the use of non-food-grade materials. A classic and frequently tested example in the ServSafe Manager curriculum is the storage ofacidic food or beverages in copper containers. Orange juice is highly acidic. When an acidic liquid comes into contact with copper, it causes a chemical reaction known as
"leaching," where copper ions dissolve into the liquid. If consumed, this can lead to heavy metal poisoning, resulting in symptoms like nausea, vomiting, and diarrhea, often occurring within minutes.
The FDA Food Code strictly prohibits the use of "reactive metals"-including copper, brass, lead, pewter, and galvanized zinc-for the storage or preparation of acidic foods. Other examples include storing tomato sauce in a copper pot or lemonade in a galvanized bucket. In contrast, glass, food-grade plastic, and most modern china are considered "non-reactive" and safe for acidic items. Managers must ensure that all equipment used in the kitchen is labeled as "food-grade" or bears the NSF/ANSI certification. This also extends to the use of chemicals like cleaners, sanitizers, and polishes, which must be stored away from food-prep areas in their original containers or clearly labeled secondary containers. This specific hazard (toxic metal leaching) highlights the importance of understanding the chemical properties of both the food and the equipment being used. By ensuring that acidic foods never touch reactive metals, a manager eliminates a significant and preventable chemical hazard from the operation.
질문 # 52
What is the proper method for measuring the temperature of an unopened packaged food in a display cooler?
정답：A
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 # 53
Which food must be stored at a temperature of 41°F (5°C) or lower?
정답：C
설명：
According to the ServSafe Manager curriculum and the FDA Food Code, foods that require Time
/Temperature Control for Safety (TCS food) must be stored at an internal temperature of $41
그 외, PassTIP ServSafe-Manager 시험 문제집 일부가 지금은 무료입니다: https://drive.google.com/open?id=11fBKxx60t0KEDEkzwE-J5xXu_O7XkvL5