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TAP SERIES: FOOD SAFETY TRAINING TEST UPDATED QUESTIONS WITH DETAILED ANSWERS A+ GRADED PACKAGE DEAL £28.69   Add to cart
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TAP SERIES: FOOD SAFETY TRAINING TEST UPDATED QUESTIONS WITH DETAILED ANSWERS A+ GRADED PACKAGE DEAL

TAP SERIES: FOOD SAFETY TRAINING TEST UPDATED QUESTIONS WITH DETAILED ANSWERS A+ GRADED PACKAGE DEAL

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TAP SERIES: FOOD SAFETY TRAINING TEST UPDATED QUESTIONS WITH DETAILED ANSWERS A+ GRADED

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Which cleaning product is required to stop cross-contact of allergen foods: - ANS Detergent In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: - ANS 110F Ware wash machines that use hot water to sanitize must have a minimum hot water temperat...

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TAP SERIES: FOOD SAFETY TRAINING PRACTICE TEST QUESTIONS WITH CORRECT VERIFIED ANSWERS A+ GRADED

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what is the best type of temperature measuring device used in a refrigerator - ANS air probe Foodborne intoxication is caused by eating foods that contain: - ANS poisons Clean plates are required for each trip to a buffet because - ANS contamination can be prevented Which of these thr...

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TAP SERIES: FOOD SAFETY TRAINING PRACTICE TEST QUESTIONS WITH CORRECT VERIFIED ANSWERS A+ GRADED

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A food handler pulled a hotel pan of egg salad from the cooler and used it to prepare four egg salad sandwiches. What is the problem with this situation? - ANS Time-temperature abuse how many days can prepared food that has been kept at 41F or below be held before it must be thrown out? - ANS ...

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TAP SERIES: FOOD SAFETY TRAINING PRACTICE TEST QUESTIONS WITH CORRECT VERIFIED

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Highly Susceptible Populations - ANS -The very young -The elderly -The chronically ill -Those with immune problems 5 most common risk factors - ANS -Food from unsafe sources -Contaminated equipment -Poor personal hygiene -Inadequate cooking -Inadequate hot and cold holding USDA - A...

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TAP SERIES TRAINING PRACTICE TEST QUESTIONS WITH CORRECT VERIFIED ANSWERS A+ GRADED

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diagnosis must be reported for - ANS Hepatitis A, Norovirus, Jaundice notify local regulatory authority, coordinate with med. for - ANS salmonella typhi, shigella spp., enterohemorrhagic, shiga toxin- producing escherichia coli report these illnesses - ANS jaundice, diarrhea, vomiting, f...

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TAP SERIES LESSONS 1 -14 FOOD SAFETY TRAINING PRACTICE TEST QUESTIONS WITH CORRECT VERIFIED ANSWERS A+ GRADED

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people who are more sensitive to getting a disease are known as - ANS HSPs highly susceptible populations which of the following are CDC risk factors in the Foodservice industry - ANS failing to cook food adequately and using contaminated equipment are two of the major risk factors identified...

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