ServSafe Exam 2023 ServSafe Exam 2023 ServSafe Exam 2023 ServSafe Exam 2023 ServSafe Exam 2023 ServSafe Exam 2023 ServSafe Exam 2023 ServSafe Exam 2023 ServSafe Exam 2023 ServSafe Exam 2023 ServSafe Exam 2023 ServSafe Exam 2023 ServSafe Exam 2023 ServSafe Exam 2023 ServSafe Exam 2023 ServSafe Exam ...
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what should you do when taking a food order from customers who have concerns about food allergies - ANSWERDescribe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - ANSWERMust be at least 110 F A food han...
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Add to cartwhat should you do when taking a food order from customers who have concerns about food allergies - ANSWERDescribe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - ANSWERMust be at least 110 F A food han...
Which agency enforces food safety in a restaurant? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local Regulatory authority D. U.S. Department of Agriculture - ANSWERC. state or local regulatory authority Three components of active managerial contr...
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Add to cartWhich agency enforces food safety in a restaurant? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local Regulatory authority D. U.S. Department of Agriculture - ANSWERC. state or local regulatory authority Three components of active managerial contr...
Hot food required for service the next day should: - ANSWERbe cooled rapidly then refrigerated Hot food should be held at ___ during service - ANSWERa minimum of 135°F How often should a food handler change their gloves? - ANSWERonce they become dirty Which food may be re-served to custome...
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Add to cartHot food required for service the next day should: - ANSWERbe cooled rapidly then refrigerated Hot food should be held at ___ during service - ANSWERa minimum of 135°F How often should a food handler change their gloves? - ANSWERonce they become dirty Which food may be re-served to custome...
A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure? - ...
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Add to cartA food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure? - ...
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