ServSafe-Manager최신버전시험공부, ServSafe-Manager최신시험대비자료

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ServSafe ServSafe-Manager Exam Syllabus Topics:

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

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ServSafe-Manager최신버전 시험공부최신버전 인증공부문제

ServSafe ServSafe-Manager덤프의 무료샘플을 원하신다면 우의 PDF Version Demo 버튼을 클릭하고 메일주소를 입력하시면 바로 다운받아ServSafe ServSafe-Manager덤프의 일부분 문제를 체험해 보실수 있습니다. ServSafe ServSafe-Manager 덤프는 모든 시험문제유형을 포함하고 있어 적중율이 아주 높습니다. ServSafe ServSafe-Manager덤프로ServSafe ServSafe-Manager시험패스 GO GO GO !

최신 Food Protection Manager ServSafe-Manager 무료샘플문제 (Q21-Q26):

질문 # 21
Which of the following practices of dispensing single-service items prevents contamination?

정답：A

설명：
Single-service items, such as plastic forks, spoons, and knives, are designed to be used once and then discarded. Because they cannot be cleaned and sanitized after being touched by a customer, they must be protected from contamination before use. Providing individually wrapped ware is the most effective method for preventing contamination. The wrapping acts as a physical barrier against dust, droplets from coughs or sneezes, and, most importantly, the hands of other customers or employees.
The ServSafe standards emphasize that the "Flow of Food" includes the service stage, where cross- contamination is a frequent risk. If items are not wrapped, they must be dispensed in a way that the customer touches only the item they are taking. Placing unwrapped items in a bin where customers must reach in (Option D) is a major violation, as it allows for "hand-to-item" contamination. Even if items are placed
"handles down," there is a high risk that a customer will accidentally touch the "business end" (the tines of a fork or the bowl of a spoon) of an adjacent utensil. While sanitary dispensers (Option B) are an approved method if they1dispense2one item at a time by the handle, individual wrapping (Option A) provides a superior level of protection during transport, storage, and customer self-service. Managers are responsible for ensuring that any single-service items that become soiled or are touched by customers are discarded immediately. This protocol is part of a larger strategy to minimize bare-hand contact with surfaces that will touch a customer's mouth.


질문 # 22
When receiving fresh meat, its temperature at the time of receipt must not be higher than