Food Manager Certification Test Answers 2024 - ServSafe Practice Exam (50 Tricky Questions)

🍽️📚 Elevate your food management skills with our comprehensive video guide: "Food Manager Certification Test Answers 2024 - ServSafe Practice Exam (50 Tricky Questions)." This resource is specifically designed to help you navigate through some of the most challenging aspects of the 2024 food manager certification process.

Our video provides an in-depth look at "50 Tricky Questions," ensuring you're well-prepared for the types of complex questions you'll encounter on the **ServSafe Food Protection Manager Certification Exam**. From intricate food safety regulations to sophisticated management principles, we cover a wide range of topics to ensure a complete grasp of the essential knowledge required for certification.

Whether you're preparing for the **ServSafe Manager Test** or looking to strengthen your expertise in food safety management, this video is a vital tool. It's designed to offer a clear and thorough overview of the most challenging aspects of the food manager test, boosting your confidence and readiness for the exam.

Our guide is an essential resource for anyone aiming to excel in the Food Manager Certification Test in 2024. With our focused approach and detailed explanations of the **50 Tricky Questions**, you'll be equipped with the knowledge and understanding necessary to ace your test.

Get ready to master your food manager certification with our expert guide. If you find our video helpful, please give it a thumbs up, share it with fellow food safety professionals, and subscribe for more content on food safety and management certification.

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[ht]

Me too. I became confused after watching youtube and then learned the lesson from NYC food certification. Question 1, I thought it's supposed to be 140°F, not 135°F.

[Epok]

Did they change the cook temp for ground beef? Or is it state specific? For California it’s 155 for 17 seconds.

[kizzystv]

That's what think too 155 so now I'm confused

[CharlesHenderson-kkfn]

I just took the manager test and passed with a 83. I telling everybody these will not do you any good they don't even ask for any temperatures!!!

[Rexvideowow]

1:48 This is incorrect. You need to be careful with the vocabulary. According to 2-301.12 (A) in chapter 2 - 18, the procedure should take 20 seconds, but in (B) (3) it specifies how long the scrubbing part should take (which is what your question specifies), which it says should last 10-15 seconds. To make it even more complex, 2-301.12 in Annex 3 - 62 adds that for antibacterial soap, it should be a minimum of 15 seconds.

4:02 This is also incorrect. In Chapter 3 - 18 and 19, section 3-401.11 (A), it specifies the typical 145/155/165 degree temperatures in the (1) (2) & (3) subsections. Whole pieces of meat are described with the term "INTACT MEAT", while the ground meat term used is "nonINTACT MEAT". Since your question is talking about ground beef, subsection (2) would apply, which is all for the 155 degree temps. Your answer of 160 degrees sounds very suspicious as this specific temperature seems to primarily come up with dishwashing water temperatures. I can't find anything specifically pertaining to meats for that one.

5:10 This is also incorrect. 4-501.114 (B) states "An iodine solution shall have a: (3) Concentration between 12.5 MG /L and 25 MG /L;" This type of stuff is not difficult to look up in the FDA Food Code. "Iodine" has only 5 entries in total!

At only 5 minutes in with so many mistakes, I can only be left to think that this whole channel is some elaborate troll or outright misinformation (but for what purpose?). This is absolutely ridiculous. At first, I was seriously questioning myself thinking I must not be on top of my game, but no - this whole video is just a train wreck from start to end.

[karinzhou]

I am confused too. I also learned 155 for 17 seconds