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Title: Pass Guaranteed Quiz ServSafe - ServSafe-Manager - Professional ServSafe Manager [Print This Page]
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Title: Pass Guaranteed Quiz ServSafe - ServSafe-Manager - Professional ServSafe Manager
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ServSafe ServSafe-Manager Exam Syllabus Topics:
TopicDetails
Topic 1
  • THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.
Topic 2
  • THE FLOW OF FOOD: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
Topic 3
  • THE FLOW OF FOOD: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.
Topic 4
  • PROVIDING SAFE FOOD: This chapter introduces foodborne illnesses, their causes and transmission, and establishes the foundational principles for maintaining food safety throughout operations.
Topic 5
  • CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 6
  • FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.
Topic 7
  • THE SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.

ServSafe Manager Exam Sample Questions (Q54-Q59):NEW QUESTION # 54
Which step is required as a part of proper handwashing?
Answer: A
Explanation:
Proper handwashing is the most critical task a food handler performs to prevent the transfer of pathogens.
ServSafe and the FDA Food Code outline a very specific five-step process that must take a total of at least 20 seconds. The most critical part of this process is the mechanical action ofscrubbing hands and arms for 10 to 15 seconds. This vigorous scrubbing, combined with soap, creates the friction necessary to loosen and lift dirt, oils, and microorganisms (likeNorovirusorHepatitis A) from the skin and from under the fingernails.
Image of proper handwashing steps and duration

Getty Images
The full sequence is: (1) Wet hands and arms with warm water, (2) Apply enough soap to build a good lather, (3) Scrub hands and arms vigorously for 10 to 15 seconds, (4) Rinse hands and arms thoroughly under warm running water, and (5) Dry hands and arms with a single-use paper towel or hand dryer. It is a common misconception that the entire washing process must be 20 seconds of scrubbing; the actual friction phase is 10-
15 seconds. Using a nail brush (Option A) is helpful but not a mandatory requirement for every wash under the standard Food Code. Hand antiseptics (Option B) are optional and mustonlybe used after washing, never as a replacement. Rinsing for 20 seconds (Option D) is unnecessary and wasteful. Managers must monitor handwashing stations to ensure they are stocked with soap, single-use towels, and a trash can, and they must verify that employees are not taking shortcuts during the scrubbing phase, as this is where most pathogens are physically removed from the hands.

NEW QUESTION # 55
What is the second compartment in a three-compartment sink used for?
Answer: B
Explanation:
The three-compartment sink is the standard for manual warewashing in a professional kitchen, and its effectiveness depends on following the correct sequence of steps. According to ServSafe and the FDA Food Code, the five-step process is: (1) Scrape/Pre-rinse, (2) Wash, (3)Rinse, (4) Sanitize, and (5) Air-dry. The second compartmentis dedicated exclusively torinsing. After items are washed in the first compartment with detergent and hot water ($110




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