ServSafe-Manager 무료 덤프문제 온라인 액세스

Where should mop water be disposed?

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

Time as a food safety control is used to hold a time/temperature control for safety (TCS) food at room temperature. It is marked with a start time of 4 p.m. By 8 p.m. it was not sold or served. What should the food handler do with the food?

• A.Increase heat and serve it.
• B.Cool and store it immediately.
• C.Serve it immediately.
• D.Throw it out.

For a foodborne illness to be considered a confirmed outbreak, at least how many people must become sick?

• A.4
• B.6
• C.1
• D.2

In a cooler, which item should be stored on the bottom shelf?

• A.Raw pork
• B.Raw poultry
• C.Salmon steaks
• D.Ground beef

The water temperature in the first compartment of a three-compartment sink should be at least:

• A.$180^{\circ}F$ ($82^{\circ}C$).
• B.$171^{\circ}F$ ($77^{\circ}C$).
• C.$135^{\circ}F$ ($57^{\circ}C$).
• D.$110^{\circ}F$ ($43^{\circ}C$).