ServSafe Manager Practice Test 5
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Question 1 of 10
1. Question
After taking a bite of their meal, a customer is developing hives, swollen lips, and shortness of breath. These are signs of what type of illness?
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Question 2 of 10
2. Question
What is the best way to ensure proper personal hygiene in employees?
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Question 3 of 10
3. Question
What temperature range is referred to as “the danger zone”?
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Question 4 of 10
4. Question
How long should documentation for both frozen and farm-raised fish be kept?
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Question 5 of 10
5. Question
How many days can properly prepared and stored TCS food be kept?
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Question 6 of 10
6. Question
How quickly must food be cooled from 135˚F to 70˚F?
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Question 7 of 10
7. Question
When catering, the service site should have:
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Question 8 of 10
8. Question
Which mobile kitchen unit is exempt from the full set of rules applied to permanent food-service operations?
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Question 9 of 10
9. Question
A PCO has completed a pesticides treatment on the facility. What documentation do you need from them regarding the chemicals used?
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Question 10 of 10
10. Question
A manager notices that several nightly cleaning tasks are not being completed by the night crew. How should the issue be addressed?
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