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ServSafe-Manager Learning Mode - ServSafe-Manager Valid Study Guide
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ServSafe Manager Exam Sample Questions (Q26-Q31):
NEW QUESTION # 26
What is the second compartment in a three-compartment sink used for?
- A. Washing
- B. Sterilizing
- C. Sanitizing
- D. Rinsing
Answer: D
Explanation:
The three-compartment sink is the standard for manual warewashing in a professional kitchen, and its effectiveness depends on following the correct sequence of steps. According to ServSafe and the FDA Food Code, the five-step process is: (1) Scrape/Pre-rinse, (2) Wash, (3)Rinse, (4) Sanitize, and (5) Air-dry. The second compartmentis dedicated exclusively torinsing. After items are washed in the first compartment with detergent and hot water ($110
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