ServSafe-Manager 무료 덤프문제 온라인 액세스

A detergent must be able to

• A.strip heavy grease.
• B.eliminate the need for scrubbing.
• C.kill bacteria.
• D.remove food residue.

In general, pathogens grow very slowly or not at all at pH levels below

• A.4.6.
• B.6.4.
• C.6.0.
• D.5.0.

When should food handlers use hand antiseptics?

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

Before which activity should a food handler apply gloves?

• A.Opening the cooler
• B.Handling raw carrots
• C.Taking out the trash
• D.Receiving a delivery

The minimum internal cooking temperature for scrambled eggs for immediate service is

• A.$145^{\circ}F$ ($63^{\circ}C$).
• B.$165^{\circ}F$ ($74^{\circ}C$).
• C.$135^{\circ}F$ ($57^{\circ}C$).
• D.$155^{\circ}F$ ($68^{\circ}C$).