ServSafe-Manager證照考試，ServSafe-Manager權威認證

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ServSafe ServSafe-Manager 考試大綱：

主題簡介
主題 2
  • THE FLOW OF FOOD: AN INTRODUCTION:
主題 3
  • This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
主題 5
  • This chapter covers supplier selection, receiving procedures, and proper storage methods including temperature requirements and organization.
主題 6
  • This chapter introduces foodborne illnesses, their causes and transmission, and establishes the foundational principles for maintaining food safety throughout operations.
主題 7
  • This chapter covers facility requirements for safe operations, emergency preparedness, and comprehensive pest prevention and control programs.
主題 12
  • THE FLOW OF FOOD: PREPARATION:
主題 14
  • This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
主題 16
  • THE SAFE FOOD HANDLER:
主題 18
  • SAFE FACILITIES AND PEST MANAGEMENT:
主題 19
  • THE FLOW OF FOOD: PURCHASING AND RECEIVING:

>> ServSafe-Manager證照考試 <<

ServSafe-Manager權威認證 - ServSafe-Manager熱門考題

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最新的 Food Protection Manager ServSafe-Manager 免費考試真題 (Q61-Q66):

問題 #61
Which food is classified as a time/temperature control for safety (TCS) food?

答案：C

解題說明：
TCS food refers to food that requires time and temperature control to limit the growth of pathogenic microorganisms or the production of toxins. The FDA Food Code classifiessliced tomatoesas a TCS food.
While a whole tomato (Option B) has a protective skin that keeps the interior sterile, the act of slicing or dicing breaks that barrier and alters the fruit's pH and water activity, making the flesh susceptible to the growth of bacteria, particularlySalmonella. Once sliced, tomatoes must be held at $41

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