Exam Dumps ServSafe-Manager Zip, ServSafe-Manager Test Answers

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ServSafe Manager Exam Sample Questions (Q92-Q97):NEW QUESTION # 92
In a cooler, which item should be stored on the bottom shelf?

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

Answer: B
Explanation:
According to the ServSafe Manager curriculum and the FDA Food Code, refrigerated storage follows a strict
"top-to-bottom" hierarchy based on the minimum internal cooking temperatures of each food. This organization is a vital preventative measure against cross-contamination. Pathogens from raw animal proteins can drip or leak onto other foods; therefore, the food that requires the highest cooking temperature to kill those pathogens must be placed at the very bottom. Raw poultry, which includes whole or ground chicken and turkey, must be cooked to a minimum internal temperature of $165