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| Certification Vendor: | ServSafe (National Restaurant Association) |
|---|---|
| Exam Name: | ServSafe Food Protection Manager Certification Examination |
| Exam Number: | ServSafe Manager Exam |
| Related Certifications: | ServSafe Food Handler ServSafe Alcohol |
| Certificate Validity Period: | 5 years |
| Exam Price: | $40–$125 USD |
| Exam Duration: | 120 minutes |
| Real Exam Qty: | 90 |
| Passing Score: | 70% |
| Exam Format: | Computer-based or paper-based, Multiple-choice, Proctored exam |
| Available Languages: | English, Spanish, Korean, Simplified Chinese |
| Recommended Training: | ServSafe Manager Training Course National Restaurant Association Learning Platform |
| Exam Registration: | ServSafe Official Certification Page National Restaurant Association Training |
| Sample Questions: | ServSafe ServSafe-Manager Sample Questions |
| Exam Way: | Online proctored exam or in-person paper-based exam depending on testing provider |
| Pre Condition: | No formal prerequisites required; food safety training recommended |
| Official Syllabus URL: | https://www.servsafe.com/ServSafe-Manager |
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NEW QUESTION # 12
If it is used frequently, a milkshake mixer must be cleaned and sanitized at least every how many hours?
Answer: B
Explanation:
According to the ServSafe Manager guidelines and the FDA Food Code, any food-contact surface that is in constant, frequent use must be cleaned and sanitized at a minimum interval of every four hours. This "four- hour rule" is based on the biological reality of bacterial growth. Under ideal conditions-moist environments with plenty of nutrients, like the milk and sugar residue found in a milkshake mixer-pathogenic bacteria can multiply to dangerous levels within this timeframe. By mandating a complete cleaning and sanitizing cycle every four hours, the operation effectively breaks the bacterial growth cycle before it reaches a "log phase" where the population explodes.
For a milkshake mixer, the process involves more than just a surface wipe. The equipment must be disassembled if necessary, washed with detergent in hot water, rinsed to remove soap film, and then treated with a chemical sanitizer (such as chlorine or quaternary ammonium) for the required contact time. If the environment is particularly warm-exceeding $70
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