an outbreak of salmonella is commonly associated w
the restaurant staff noticed the health inspector
what are the rules for storing food co
Written for
Food Manager
Food Manager
7
reviews
By: jbarreno • 5 months ago
By: FLYINGHIGHER • 4 months ago
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By: martymcpies20 • 6 months ago
By: FLYINGHIGHER • 6 months ago
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By: luisees500 • 6 months ago
totally different questions on the exam so I lost the $10, I don't recommend it at all
By: kfwalker • 7 months ago
Great Review! Careful, some answers say INCORRECT and under it will be the CORRECT answers. Made 100 :D
By: FLYINGHIGHER • 7 months ago
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By: mb749003 • 8 months ago
By: FLYINGHIGHER • 8 months ago
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By: carlleespikesjr • 9 months ago
By: FLYINGHIGHER • 8 months ago
Thank you for your review!! Congratulations! Best of luck to you . email me for more study materials at : flyinghigher725@gmail.com
By: peaceformeandyou2 • 9 months ago
By: FLYINGHIGHER • 9 months ago
Thank you for your review!! Congratulations! Best of luck to you . email me for more study materials at : flyinghigher725@gmail.com
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Content preview
Food
Manager
Exam
(all
100%
correct
answers)
Texas
Food
Manager
Exam
Learn2Serve
360training
An
outbreak
of
Salmonella
is
commonly
associated
with
______.
-
ANS
Undercooked
poultry
The
restaurant
staff
noticed
the
health
inspector
coming
in
the
door
and
assumed
correctly
they
would
be
inspected.
One
of
the
employees
quickly
took
the
towel
buckets,
dumped
them
in
a
sink
with
dirty
dishes,
made
fresh
sanitizing
solution,
and
put
the
towels
back
in
the
water.
To
their
surprise,
the
inspector
marked
a
violation.
The
violation
was
for
_________.
-
ANS
Putting
the
soiled
towels
back
in
the
new
water
What
are
the
rules
for
storing
food
cold?
-
ANS
All
these.
What
type
of
hazard
could
occur
by
wearing
jewelry
while
prepping
food?
-
ANS
Physical
and
Biological
Which
of
the
following
would
be
the
best
method
for
cleaning
and
sanitizing
equipment
that
cannot
placed
in
a
dish
machine
or
three
compartment
sink?
-
ANS
Clean,
rinse,
and
sanitize
in
place. Which
is
the
proper
way
to
test
the
internal
temperature
of
a
pot
of
soup?
-
ANS
An
immersion
probe
into
the
soup
Single-use
gloves
should
be
worn:
-
ANS
Before
you
begin
handling
foods
PHF
stands
for
______.
-
ANS
Potentially
hazardous
food
Bacterial
growth
can
be
minimized
by
properly
controlling
______.
-
ANS
Time,
Temperature,
Oxygen,
Moisture.
Which
is
an
example
of
a
cross-connection?
-
ANS
A
hose
in
a
mop
bucket
A
prep
cook
must
be
sure
to
wash
hands
well
_________.
-
ANS
All
of
the
above
Shellstock
identification
tags
on
shellfish
must
include
the
harvester's
ID
number,
the
date
and
location
of
harvest,
the
type
of
shellfish
and
a
statement
proclaiming
that
______.
-
ANS
The
tag
must
be
kept
for
90
days.
If
hot
water
is
not
available
in
the
ware-washing
sink,
food
establishments
can
still
serve
food
using
______.
-
ANS
Single
use
utensils
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