Online Access Free ServSafe-Manager Exam Questions

When a regulatory authority finds a critical violation, what should the Person in Charge (PIC) do first?

• A.Discuss corrections with the inspector.
• B.Seek guidance from upper management.
• C.Review restaurant training program.
• D.Immediately close the operation.

When should food handlers use hand antiseptics?

• A.Instead of washing hands
• B.After putting on gloves
• C.After washing hands
• D.Before washing hands

What is one approved way to preset utensils?

• A.Remove them at the end of the day.
• B.Use only clear plastic utensils.
• C.Preset indoors only.
• D.Wrap them in a napkin.

Maggie's Catering is delivering 10 hot lasagnas to a birthday party. What minimum temperature should they be when they leave the catering kitchen?

• A.$160^{\circ}F$ ($71^{\circ}C$)
• B.$130^{\circ}F$ ($54^{\circ}C$)
• C.$145^{\circ}F$ ($63^{\circ}C$)
• D.$135^{\circ}F$ ($57^{\circ}C$)

Where should mop water be disposed?

• A.Service sink
• B.Three-compartment sink
• C.Outside the establishment
• D.Toilet bowl