ServSafe Manager Practice Test 4
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Question 1 of 10
1. Question
Where should chemicals be stored in a food service operation?
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Question 2 of 10
2. Question
What is an acceptable container for an employee beverage?
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Question 3 of 10
3. Question
An employee is coughing and complaining of experiencing vomiting and diarrhea. How should the situation be handled?
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Question 4 of 10
4. Question
A case of #10 cans of tomato sauce on a delivery has 4 of 6 cans severely dented, but not punctured or leaking. What should be done with the items?
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Question 5 of 10
5. Question
Which food item can be re-served?
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Question 6 of 10
6. Question
servsafe_manager4_6
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Question 7 of 10
7. Question
To keep pests away from food and supplies, how many inches off the floor must items be stored?
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Question 8 of 10
8. Question
You have discovered signs of a cockroach infestation in your dry storage area. What should your first step be to address the problem?
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Question 9 of 10
9. Question
What is the sanitizer concentration range for iodine sanitizers?
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Question 10 of 10
10. Question
What is the best way to ensure that all cleaning tasks are being identified and preformed regularly?
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