ServSafe Manager Practice Exam

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Prepare for the ServSafe Manager Exam. Use flashcards and multiple-choice questions with hints and explanations. Ace your test!

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What error was made when a food handler took out a hotel pan of tuna salad to make two dozen sandwiches?

Too little tuna salad was taken out
Too much tuna salad was taken out at one time
The tuna salad was not refrigerated
The tuna salad was expired

The correct answer is: Too much tuna salad was taken out at one time

Taking out too much tuna salad at one time can lead to food safety issues, particularly regarding temperature control and potential bacterial growth. When a large quantity of food is removed from refrigeration for preparation, it can take a significant amount of time to make the sandwiches. During this time, if the tuna salad is left out of the refrigerator for too long, it could reach temperatures that promote the growth of harmful microorganisms. The proper food handling practice dictates that only the necessary amount of food should be taken out at any given time to ensure it remains at safe temperatures and is kept effectively under control, thus minimizing the risk of foodborne illness. Reducing the amount taken out helps maintain the integrity of the remaining product that stays chilled. This approach is essential for ensuring food safety in any food preparation environment.