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2023 7th Edition ServSafe Manager Study Guide guaranteed success 100% accurate 2023/2024
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2023 7th Edition ServSafe Manager Study Guide guaranteed success 100% accurate 2023/2024
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2023 7th Edition ServSafe ManagerStudy Guide guaranteed success 100%
accurate 2023/2024
One of the FDA-recommended food safety responsibilities of a
manager is: - Answer Supervising food handlers to ensure hot
and cold food holding temperatures are regularly monitored.
How can a food handler reduce or eliminate the risk of food
contamination? - Answer Washing their hands after using the
restroom.
How long should hands and arms be scrubbed during
handwashing? - Answer 10-15 seconds
Ready-to-eat food should NEVER be handled with bare hands in
what situation? - Answer When food is being served to a high-
risk population like children or the elderly
,2023 7th Edition ServSafe Manager
Study Guide guaranteed success 100%
accurate 2023/2024
When should delivery be inspected? - Answer Immediately
upon receiving the delivery
Why is it advisable to only remove the amount of food you can
prep in a short period of time from the cooler? - Answer To
prevent time-temp abuse
It is discovered that a steam table holding hot soup has broken
down and the soup may have been unheated for as long as 3
hours. What should be done with the soup? - Answer Discard
the soup, heat a new batch to 135˚F and place it in a working
steam tables (i.e: steam tables are to keep hot foods warm, you
can not reheat food on the table.)
Performing procedural checks every shift to identify problems
and comparing and analyzing temperature logs each week are
, 2023 7th Edition ServSafe Manager
Study Guide guaranteed success 100%
accurate 2023/2024
examples of which principle in the HAACP system? - Answer
Principle 6 - Verifying that the system works
What are hand sinks used for? - Answer Handwashing Only
When heating sanitizing items, they must be submerged in
water that is at least 171˚F for at least_____ - Answer 30
seconds
Name the four (4) types of pathogens that can contaminate
food and cause foodborne-illness: - Answer Bacteria, Virus,
Parasites, and Fungi
You see an employee preparing food directly after cleaning the
grease trap. What corrective action should be taken? - Answer
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