ServSafe-Manager Online Exam - Dumps ServSafe-Manager Reviews

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ServSafe ServSafe-Manager Exam Syllabus Topics:

Topic	Details
Topic 1	THE FLOW OF FOOD: PURCHASING AND RECEIVING: This chapter covers supplier selection, receiving procedures, and proper storage methods including temperature requirements and organization.
Topic 2	THE FLOW OF FOOD: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.
Topic 3	THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.
Topic 4	CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 5	FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
Topic 6	PROVIDING SAFE FOOD: This chapter introduces foodborne illnesses, their causes and transmission, and establishes the foundational principles for maintaining food safety throughout operations.
Topic 7	THE SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.
Topic 8	THE FLOW OF FOOD: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
Topic 9	FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.

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ServSafe Manager Exam Sample Questions (Q79-Q84):

NEW QUESTION # 79
Which of the following is evidence of deliberate tampering of food?

A. Protective seal or wrapper is missing from a food container.
B. Labels are missing from food containers.
C. Sulfites are added to prevent browning of lettuce.
D. Food employees are handling ready-to-eat foods with bare hands.

Answer: A

Explanation:
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.

NEW QUESTION # 80
When cooling food, an acceptable alternative to the two-stage cooling method is to use a

A. fan blowing on food.
B. blast chiller.
C. commercial cooler.
D. heavy-duty freezer.

Answer: B

Explanation:
Cooling food safely is one of the most difficult tasks in a kitchen because it requires moving food through the
"Danger Zone" ($135

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