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ServSafe Chapter 7 questions with correct answers $12.99   Add to cart

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ServSafe Chapter 7 questions with correct answers

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Install these when holding foods to protect from contaminants - Ans - Food covers and sneeze guards Internal temperature for holding hot foods - Ans - 135 degrees Fahrenheit or higher Internal temperature for holding cold foods - Ans - 41 degrees Fahrenheit or lower When should you c...

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  • May 16, 2023
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ServSafe Chapter 7 questions with correct answers
Install these when holding foods to protect from contaminants - Ans - Food covers and sneeze guards
Internal temperature for holding hot foods - Ans - 135 degrees Fahrenheit or higher
Internal temperature for holding cold foods - Ans - 41 degrees Fahrenheit or lower
When should you check food temperatures? - Ans - At least every 4 hours
Should you use hot-holding equipment to reheat food? - Ans - No, not unless it is built to do so.
When is it appropriate to hold foods without temperature control? - Ans - When displaying food for a short time or electricity isn't available.
Amount of time you can hold cold foods without temperature control? - Ans - Up to 6 hours if it is labeled and colder than 41 degrees.
Amount of time you can hold hot foods without temperature control? - Ans - Up to 4 hours if labeled and warmer than 135 degrees.
Food handlers must wear these when handling ready-to-eat foods - Ans - Single-
use gloves or use spatulas, tongs, or deli sheets.

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