Servsafe Manager 62 Questions And Answers
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Terms in this set
62
When should a food handler with a sore throat and fever be excluded from the operation?
customers served are primarily a high risk population.
What is a basic characteristic of a virus?
Requires a living host to grow
After handling raw meat and before handling produce, what should food handlers do with their gloves?
set them aside if working with meat again later
Where should personal items, like a coat, be stored in the operation?
in a designated area, away from food
What should food handlers do after prepping food and before using the restroom?
take off their aprons
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
remove the lid of a container and put the thermometer stem into the sour cream
Ice crystals on a frozen food item indicate
Time-temperature abuse
what is the most important factor in choosing an approved food supplier?
it has been inspected and complies with local, state, and federal laws
Which item should be rejected?
Bags of organic cookies in torn packaging
Supplies should be stored away from the walls and at least ________ off of the floor
6 inches (15 centimeters)