Hsps - Study guides, Revision notes & Summaries

Food Safety Manager Flash Cards 2024 180 -Answer-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea -Answer-A food handler must be excluded from the food establishment for which symptoms? 41 to 135 -Answer-What is the temperature range for the danger zone? spore -Answer-What is the form some bacteria take to keep from dying when they do not have enough food? state -Answer-Most regulations for food service oper...

180 - ANSWER-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - ANSWER-What is the temperature range for the danger zone? spore - ANSWER-What is the form some bacteria take to keep from dying when they do not have enough food? state - ANSWER-Most regulations for food service operations are at what level? ...

180 - In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - What is the temperature range for the danger zone? spore - What is the form some bacteria take to keep from dying when they do not have enough food? state - Most regulations for food service operations are at what level? 41 or lower - At what internal tem...

Food Safety Manager Flash Cards Verified Answers 180 In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea A food handler must be excluded from the food establishment for which symptoms? 41 to 135 What is the temperature range for the danger zone? spore What is the form some bacteria take to keep from dying when they do not have enough food? state Most regulations for food service operations are at what level...

Food Safety Manager Flash Cards 2024 180 -Answer-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea -Answer-A food handler must be excluded from the food establishment for which symptoms? 41 to 135 -Answer-What is the temperature range for the danger zone? spore -Answer-What is the form some bacteria take to keep from dying when they do not have enough food? state -Answer-Most regulations for food service oper...

180 - Answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - Answer A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - Answer What is the temperature range for the danger zone? spore - Answer What is the form some bacteria take to keep from dying when they do not have enough food? state - Answer Most regulations for food service operations are at what level? ...

Food Safety Manager Flash Cards Already Graded A+ In a heat-sanitizing dishwashing machine, the minimum temperature for the final rinse is: ️180°F. A food handler must be excluded from the food establishment for symptoms such as: ️Jaundice, vomiting, and/or diarrhea. The temperature range for the danger zone is: ️41°F to 135°F. The form some bacteria take to survive in the absence of enough food is known as a: ️Spore. Most regulations for food service...

Food Safety Manager Flash Cards fully solved 2024 180 - correct answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - correct answer A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - correct answer What is the temperature range for the danger zone? spore - correct answer What is the form some bacteria take to keep from dying when they do not have enough food? ...

180 - Answer- In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - Answer- A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - Answer- What is the temperature range for the danger zone? spore - Answer- What is the form some bacteria take to keep from dying when they do not have enough food? state - Answer- Most regulations for food service operations are at what leve...

TAP Series: Food Safety Training Verified Solutions Which cleaning product is required to stop cross-contact of allergen foods: ️Detergent In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: ️110F Ware wash machines that use hot whater to sanitize must have a minimum hot water temperature of: ️180F Eggs are inspected by which federal agency: ️U.S. Department of Agriculture (USDA) Which of the following is NOT considered as one of t...