ServSafe Manager Practice Test 2
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Question 1 of 10
1. Question
Name the four (4) types of pathogens that can contaminate food and cause foodborne-illness:
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Question 2 of 10
2. Question
You see an employee preparing food directly after cleaning the grease trap. What corrective action should be taken?
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Question 3 of 10
3. Question
Why should food handlers not wear false eyelashes?
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Question 4 of 10
4. Question
Cold TCS food should be received at or under ________.
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Question 5 of 10
5. Question
A ready-to-eat pasta salad is taken out of the cooler at 2:00 pm and placed on an outdoor buffet. At what time should the salad be discarded?
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Question 6 of 10
6. Question
What would be classified as an imminent health hazard?
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Question 7 of 10
7. Question
Cooler and freezer thermometers should be accurate to within:
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Question 8 of 10
8. Question
A running faucet below the rim of a sink is an example of:
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Question 9 of 10
9. Question
What is the sanitizer concentration range for chlorine sanitizers?
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Question 10 of 10
10. Question
The final sanitizing rinse of a high-temperature dishwasher must be at least ______:
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