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State Food Safety Questions And Answers
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State Food Safety Questions And Answers
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A Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of days. What must her manager do? A) Restrict until Regulatory approval is obtained B) Exclude until Regulatory approbal is obtained C) Allow the worker to resume her normal duties D) Require her to wear s...
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Add to cartA Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of days. What must her manager do? A) Restrict until Regulatory approval is obtained B) Exclude until Regulatory approbal is obtained C) Allow the worker to resume her normal duties D) Require her to wear s...
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State Food Safety Test - Florida Questions With Complete Answers
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A food worker at a bar was diagnosed with E Coli and has not shown symptoms for a couple of days. What must her manager do? a. Restrict until regulatory approval is obtained b. Exclude until regulatory approval is obtained c. Allow the worker to resume her normal duties d. Require her to we...
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Add to cartA food worker at a bar was diagnosed with E Coli and has not shown symptoms for a couple of days. What must her manager do? a. Restrict until regulatory approval is obtained b. Exclude until regulatory approval is obtained c. Allow the worker to resume her normal duties d. Require her to we...
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State food safety Practice exam, State Food Safety Questions And Answers
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Which action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize - ANS D. Taking off sm...
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Add to cartWhich action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize - ANS D. Taking off sm...
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Texas State Food Safety Questions And Answers
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Hot TCS food should be held at - ANS 135 F (57 C) or higher Ground meats (aside from ground poultry products) must be cooked at least - ANS 155 F (68 C) Eggs that will be hot held for services need to be cooked to - ANS 155 F (68 C) for at least 15 secs. Food w...
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Add to cartHot TCS food should be held at - ANS 135 F (57 C) or higher Ground meats (aside from ground poultry products) must be cooked at least - ANS 155 F (68 C) Eggs that will be hot held for services need to be cooked to - ANS 155 F (68 C) for at least 15 secs. Food w...
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