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ServSafe ServSafe-Manager Exam Dumps
ServSafe Manager Exam
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ServSafe-Manager Dumps
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ServSafe ServSafe-Manager Sample Questions
Question # 1Where must a food handler clean mops?
A. Prep sink
B. Service sink
C. Handwashing sink
D. Three-compartment sink
Question # 2
A non-food-contact surface must be
A. Underwriters Laboratories (UL) certified.
B. nonabsorbent.
C. Occupational Safety and Health Agency (OSHA) approved.
D. color coded.
Question # 3
What is the FDA Food Code recommendation for fingernail maintenance for ungloved food preparation employees?
A. Nails must be professionally maintained and polished.
B. Nails must be unpolished, short, and smoothly trimmed.
C. Nails may be unpolished, long, and buffed until gleaming.
D. False nails are permitted as long as they are firmly affixed.
Question # 4
Which risk may result from having a cross-connection?
A. Grease traps may get blocked.
B. Sprinkler systems may get disabled.
C. The drinkable water supply may get contaminated.
D. Beverage dispensers may get damaged by corrosive minerals.
Question # 5
A consumer advisory must be given when an operation serves
A. steamed mussels.
B. raw oysters.
C. poached salmon.
D. roasted pork.