ServSafe Manager Practice Test 3
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Question 1 of 10
1. Question
A chef wants to put a seared tuna dish on the menu. How can she best ensure a safe product for service?
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Question 2 of 10
2. Question
Which of the following is an example of a physical contaminate?
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Question 3 of 10
3. Question
What is an accepted covering for an infected cut on the hand?
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Question 4 of 10
4. Question
Where should employee coats and backpacks be stored?
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Question 5 of 10
5. Question
A package of frozen shrimp arrives with large ice crystals present on the outside of the food, and water damage on the box. What is this indicative of?
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Question 6 of 10
6. Question
What would be the minimum internal cooking temperature of a chopped salmon burger?
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Question 7 of 10
7. Question
Which food item does NOT need to be behind a sneeze guard or in a case in a self-service area?
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Question 8 of 10
8. Question
A customer calls to report that they contacted a foodborne-illness after they ate at your establishment. What information should you get from the customer?
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Question 9 of 10
9. Question
Where should recycling containers be located?
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Question 10 of 10
10. Question
Identify the correct set-up of a three-compartment sink:
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