ServSafe Manager - ServSafe-Manager FREE EXAM DUMPS QUESTIONS & ANSWERS

A. Serve the dish if the customer's allergy is not severe. B. Throw out the dish and prepare it again. C. Quickly heat the dish to $165^{\circ}F$ ($74^{\circ}C$). D. Warn the customer that cross contact may have occurred.

A. Immediately locate and isolate all of the chicken tenders and call the regulatory authority. B. Continue serving, since the probability of having received tainted food is slim. C. Donate all of the chicken tenders to a local food bank. D. Tell food handlers to cook the tenders longer.

A. Rare B. Voluntary C. Mandatory D. Planning

A. Delimer B. Abrasive cleaner C. Detergent D. Degreaser

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

A. Histamine B. Ciguatera C. Fungal D. Scombroid

A. weekly. B. daily. C. as needed. D. monthly.

A. 6 B. 2 C. 1 D. 4

A. Place the thermometer between two packages. B. Check the case thermometer. C. Lay the thermometer on the shelf next to the product. D. Hang thermometer in the coldest part of the cooler.

A. Removing food bits from a slicer with a wiping cloth B. Checking the final rinse temperature in the dishwasher C. Spraying a solution of bleach on a cutting board D. Using a dry towel to remove spots from wine glasses