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| Certification Vendor: | ServSafe (National Restaurant Association) |
|---|---|
| Exam Name: | ServSafe Food Protection Manager Certification Examination |
| Exam Number: | ServSafe-Manager |
| Passing Score: | 75% (68 out of 90 questions) |
| Exam Price: | $36 USD (exam only) |
| Exam Format: | Multiple-choice, Proctored (online or in-person) |
| Exam Duration: | 120 minutes |
| Certificate Validity Period: | 5 years |
| Related Certifications: | ServSafe Food Handler ServSafe Alcohol ServSafe Allergens |
| Real Exam Qty: | 90 |
| Available Languages: | Simplified Chinese, Korean, English, Japanese, French Canadian, Spanish |
| Recommended Training: | Official ServSafe Manager Book ServSafe Manager Online Course |
| Exam Registration: | Official Registration Pearson VUE Testing Centers |
| Sample Questions: | ServSafe ServSafe-Manager Sample Questions |
| Exam Way: | Online proctored or in-person at approved testing centers; must be supervised by registered proctor |
| Pre Condition: | No mandatory prerequisites; completion of ServSafe Manager course is highly recommended |
| Official Syllabus URL: | https://www.servsafe.com/ServSafe-Manager |
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Each important section of the syllabus has been given due place in our ServSafe-Manager practice braindumps. Hence, you never feel frustrated on any aspect of preparation, staying with our ServSafe-Manager learning guide. Every ServSafe-Manager exam question included in the versions of the PDF, SORTWARE and APP online is verified, updated and approved by the experts. With these outstanding features of our ServSafe-Manager Training Materials, you are bound to pass the exam with 100% success guaranteed.
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NEW QUESTION # 64
A label on foods prepared and packaged onsite for retail sales must list which information?
Answer: B
Explanation:
When a food establishment packages food for retail sale (such as a "grab-and-go" cooler), it must comply with strict labeling requirements mandated by the FDA Food Code. The label must include the common name of the food, the quantity (weight), the name and place of business of the manufacturer, and, crucially, alist of all ingredients in descending order by weight. This transparency is vital for consumer safety, particularly regarding food allergies.
The label must also clearly identify any of theBig 9 major allergenscontained in the food. If an ingredient (like bread) contains other sub-ingredients, those must also be listed. Option A is incorrect because the specific recipe is proprietary and not required for a safety label. Option C is incorrect as inspection scores are public record but not required on food labels. Option D is incorrect because the standard shelf life for TCS food is 7 days, not 5, and the specific date must be calculated based on the earliest expiring ingredient. Proper labeling allows guests to make informed decisions and protects the establishment from liability in the event of an allergic reaction. Managers must verify that every packaged item is accurately labeled before it is placed in the retail area to ensure compliance with both federal and local health laws.
NEW QUESTION # 65
Lighting fixtures in a cooler must have bulbs that are
Answer: C
Explanation:
Proper lighting is required in all areas of a food service operation to ensure that staff can clean effectively and monitor food quality. However, light bulbs are a significantphysical hazardbecause they are made of glass.
According to ServSafe and the FDA Food Code, lighting fixtures in food-prep, food-storage, and service areas-including walk-in coolers and freezers-must beplastic shieldedor otherwise shatter-resistant.
The purpose of the plastic shield (Option D) or a "shatter-resistant" coating is to contain the glass fragments if the bulb should break. Without this protection, shards of glass could fall into open food containers, onto clean utensils, or onto prep surfaces, where they are nearly impossible to detect. In a cooler, where food is often stored in open or loosely covered bins, this risk is especially high. Managers must ensure that all lighting meets these safety standards during facility inspections. Beyond the physical protection, the Food Code also specifies minimum lighting intensity for different areas: for example, 10 foot-candles (108 lux) in walk-in units and dry-storage, and 50 foot-candles (540 lux) in high-intensity food-prep areas. Ensuring that bulbs are shielded and providing adequate brightness is a dual-purpose strategy that protects the physical integrity of the food while allowing for better overall sanitation and safety monitoring.
NEW QUESTION # 66
A consumer advisory must be given when an operation serves
Answer: C
Explanation:
According to the FDA Food Code and ServSafe standards, any establishment that serves raw or undercooked Time/Temperature Control for Safety (TCS) foods must provide aconsumer advisory. This advisory is a formal notice to guests that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs increases the risk of foodborne illness, especially for those with certain medical conditions.Raw oystersfall directly into this category because they are a raw shellfish product frequently associated with pathogens like Vibrio vulnificusandNorovirus.
The advisory consists of two parts: adisclosureand areminder. The disclosure usually involves marking the specific menu item with an asterisk (*) to indicate that it is raw or undercooked. The reminder is a written statement, usually located at the bottom of the menu, that explains the health risks associated with those items. Steamed mussels (Option A), poached salmon (Option C), and roasted pork (Option D) are typically cooked to their required minimum internal temperatures, which eliminates the need for an advisory. For raw oysters specifically, many jurisdictions also require a "Hepatitis A" warning or specific shellfish tags to be maintained. Managers must ensure that the advisory is clearly visible and legible to all guests before they place their order. This protocol is an essential component of "Active Managerial Control," shifting some of the risk assessment to the consumer while ensuring they are fully informed of the biological hazards inherent in raw animal proteins.
NEW QUESTION # 67
If a customer with a food allergy accidentally receives a dish with the allergen in it, what should the food handler do?
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