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NEW QUESTION # 73
One method of denying pests access to an operation is to
Answer: B
Explanation:
According to the ServSafe Manager curriculum, Integrated Pest Management (IPM) relies on three basic rules: deny pests access to the operation, deny pests food and shelter, and work with a licensed Pest Control Operator (PCO).Installing screens on windows and ventsis a primary physical barrier used to deny access.
The FDA Food Code specifies that all openings to the outside must be protected against the entry of insects and rodents. Windows must be fitted with at least 16-mesh-to-the-inch screening, and vents must be properly covered.
Denying access also involves keeping exterior doors closed when not in use, installing air curtains (also called fly fans) above doorways, and sealing cracks in floors and walls with permanent sealant or copper mesh.
Checking deliveriesafterthey are stored (Option B) is incorrect; deliveries should be inspectedbeforethey enter the facility to ensure pests are not being "hitched" in. While keeping garbage cans clean (Option C) is a vital sanitation practice, it serves to deny pestsfood and shelterrather than preventing their initial entry. Leaving space under equipment (Option D) is a requirement for "cleanability" so that staff can see signs of pests, but it does not stop them from entering the building. Managers must conduct regular facility "walk-throughs" to ensure that screens are not torn and that weather stripping on doors is intact. By maintaining a tight
"envelope" around the building, the operation significantly reduces the biological hazards associated with pests like flies, which can carryShigellaand other pathogens.
NEW QUESTION # 74
Which action should a food handler take if a sanitizing solution has weakened after 2 hours?
Answer: A
Explanation:
Maintaining the correct concentration of a chemical sanitizing solution is a fundamental requirement of the
"Cleaning and Sanitizing" domain. Over time, sanitizing solutions in buckets or three-compartment sinks lose their effectiveness due to several factors: the introduction of organic matter (food bits and grease), evaporation, and the "neutralizing" effect of leftover detergents or hard water minerals. According to ServSafe, once a solution has weakened-meaning its concentration has dropped below the manufacturer's recommended parts per million (ppm)-it must bereplaced entirely.
Adding more sanitizer (Option B) is incorrect because the existing solution is likely already "loaded" with organic soil, which binds to the active chemicals and renders them ineffective. Simply adding more chemical does not remove the soil that is inhibiting the sanitizer's performance. Increasing contact time (Option C) is also unsafe because there is no way for a food handler to accurately calculate how much extra time would compensate for a sub-standard concentration. To verify the strength of the solution, food handlers must use a test kit(test strips) designed for the specific sanitizer being used (e.g., Chlorine, Quat, or Iodine). The solution should be checked frequently and replaced whenever it becomes visibly dirty or fails the test strip check. This ensures that pathogens are actually being reduced to safe levels. Proper sanitation is a non-negotiable barrier against foodborne illness, and using fresh, clean, properly concentrated chemicals is the only way to guarantee safety.
NEW QUESTION # 75
In order to prevent food contamination, a food handler must:
P.S. Free & New ServSafe-Manager dumps are available on Google Drive shared by PracticeVCE: https://drive.google.com/open?id=1aG7GtV_XfdHJZKNjMjOnEoJuneYLfKul