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| Section | Weight | Objectives |
|---|---|---|
| Safe Food Preparation | 23% | - Preparation and Cooking
|
| Forms of Contamination | 13% | - Microorganisms
|
| Personal Hygiene | 10% | - Employee Practices
|
| Providing Safe Food | 15% | - Contamination
|
| Sanitation and Safety | 17% | - Cleaning and Sanitizing
|
| Food Safety Management Systems | 10% | - HACCP Principles
|
| Regulation and Compliance | 12% | - Regulatory Standards
|
>> ServSafe-Manager높은 통과율 덤프샘플문제 <<
지난 몇년동안 IT산업의 지속적인 발전과 성장을 통해ServSafe 인증ServSafe-Manager시험은 IT인증시험중의 이정표로 되어 많은 인기를 누리고 있습니다. IT인증시험을Itcertkr덤프로 준비해야만 하는 이유는Itcertkr덤프는 IT업계전문가들이 실제시험문제를 연구하여 시험문제에 대비하여 예상문제를 제작했다는 점에 있습니다.
질문 # 22
What level of involvement do food workers have in executing a master cleaning schedule?
정답：C
설명：
In a professional kitchen, sanitation is not the sole responsibility of the management; it is a shared duty that requires the active participation of every employee. The execution of a Master Cleaning Schedule is Mandatoryfor all food workers. While the Person in Charge (PIC) or manager is responsible for the creation, planning, and oversight of the schedule, the actual labor of cleaning and sanitizing the facility must be integrated into the daily routines of the staff. ServSafe defines the master cleaning schedule as a roadmap that specifies what to clean, when to clean it, who is responsible, and how the task should be performed.
Mandatory involvement ensures that the facility does not rely on "voluntary" (Option C) or occasional "rare" (Option A) efforts, which often lead to neglect and the buildup of grease, dirt, and pests. Every worker must understand that cleaning as they go and completing assigned tasks on the schedule are non-negotiable job requirements. This involvement is critical because food workers are the ones interacting with the equipment and surfaces most frequently. If a worker fails to follow the schedule, biofilm can develop on food-contact surfaces, and non-food contact areas (like floors and drains) can become breeding grounds forListeriaor pests.
Managers must provide the necessary tools, chemicals, and time for staff to fulfill these duties. Furthermore, the mandatory nature of the schedule allows for accountability; managers can verify that tasks were completed and sign off on the logs. This disciplined approach to facility maintenance is a key indicator of a strong food safety culture and is essential for passing health inspections and protecting public health.
질문 # 23
When should food handlers use hand antiseptics?
정답：D
설명：
Hand antiseptics (hand sanitizers) are often misunderstood in the foodservice industry. According to the ServSafe Manager curriculum and the FDA Food Code, hand antiseptics arenever a substitute for handwashing. They must only be usedafterthe full handwashing process has been completed and the hands have been dried.
Image of handwashing vs. hand antiseptic use
Shutterstock
The primary reason for this is that antiseptics are not effective at removing dirt, grease, or certain tough-to-kill pathogens likeNorovirusorHepatitis Aif the hands are soiled. Soap and water, combined with the mechanical friction of scrubbing, are required to physically lift and wash away these contaminants. An antiseptic used on dirty hands will simply be neutralized by the organic matter. Furthermore, the antiseptic used must be compliant with the FDA's "Code of Federal Regulations" for food contact. If an antiseptic is used, the food handler must allow it to completely air-dry before touching food or equipment to avoid chemical contamination. Using it before washing (Option B) is useless as the soap will wash it away, and using it instead of washing (Option A) is a major health code violation. Managers should view antiseptics as an "extra layer" of protection, but the core focus must always remain on rigorous, frequent handwashing at the appropriate times.
질문 # 24
What is one approved way to preset utensils?
정답：D
설명：
In the "Flow of Food," the service stage involves protecting utensils from contamination before they are used by the guest. According to the ServSafe Manager curriculum and the FDA Food Code, if a table is preset with silverware, the utensils must be protected from contamination.Wrapping them in a napkinis a primary approved method because it provides a physical barrier against dust, droplets from coughs or sneezes, and accidental contact by other guests or staff.
The regulation states that if utensils are preset and not wrapped, they must be removed and replaced when a new customer is seated, regardless of whether they appear to have been used. However, if the utensils are wrapped-such as in a "roll-up" where the napkin completely covers the items-they do not need to be swapped out if the previous guest did not use them. This is because the wrapping ensures the "sanitary status" of the items remains intact. Other approved methods include using a dispenser that only allows the user to touch the handle of the utensil. Options such as "presetting indoors only" (Option B) or "removing at the end of the day" (Option C) do not provide specific protection against contamination during the hours of operation.
Proper handling of utensils is a critical part of the service phase to prevent the transmission of pathogens like Staphylococcus aureusfrom human contact or environmental debris. Managers must ensure that staff who prepare these roll-ups wash their hands thoroughly before touching the clean silverware.
질문 # 25
Eggs should not be pooled for high-risk populations because pooling
정답：B
설명：
"Pooling" refers to the practice of breaking multiple eggs into a single bowl or container for later use, such as for making large batches of scrambled eggs or omelets. While this is a common time-saving technique in commercial kitchens, it carries a significant risk ofcross-contamination. According to ServSafe, if one egg in the pool is contaminated withSalmonella Enteritidis, the entire batch becomes contaminated. In a "pool," the bacteria have more moisture and nutrients to multiply, and the risk is spread across all servings made from that batch.1 ForHigh-Risk Populations (HSP)-which include the elderly, preschool-age children, and people with compromised immune systems-this risk2is unacceptable. These individuals are more likely to suffer severe illness or death from foodborne pathogens. Therefore, the FDA Food Code mandates that establishments serving these populations must usepasteurized eggswhen pooling is necessary, or they must crack eggs fresh for each individual serving. Pasteurized eggs have been heat-treated to kill pathogens likeSalmonellawithout cooking the egg itself. For general populations, pooling is allowed if the eggs are used immediately or stored at $41
참고: Itcertkr에서 Google Drive로 공유하는 무료 2026 ServSafe ServSafe-Manager 시험 문제집이 있습니다: https://drive.google.com/open?id=1gCirQf5fYxmEhxRZ_cph5CStLUS4g9ub