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Food Safety Manager Bundled Exams Questions and Answers | All Correct
Food Safety Manager Bundled Exams Questions and Answers | All Correct
[Show more]Food Safety Manager Bundled Exams Questions and Answers | All Correct
[Show more]Food handlers card test practice 
questions and answers 
What are three hazards people can get sick from? - Answer️️ --physical 
-biological 
-chemical 
What are foodborne illnesses? - Answer️️ -Sicknesses caused from not 
washing your hands or not cooking to the proper temperature. 
What ar...
Preview 2 out of 5 pages
Add to cartFood handlers card test practice 
questions and answers 
What are three hazards people can get sick from? - Answer️️ --physical 
-biological 
-chemical 
What are foodborne illnesses? - Answer️️ -Sicknesses caused from not 
washing your hands or not cooking to the proper temperature. 
What ar...
Food Safety Manager Review 
Questions and Answers 
Which symptom must a food worker report to her manager? - Answer️️ - 
Diarrhea 
A food worker has cooked vegetable soup. The soup needs to be cooled 
from 135 degrees F to 70 degrees F. What is the maximum cooling time 
permitted for this food i...
Preview 2 out of 10 pages
Add to cartFood Safety Manager Review 
Questions and Answers 
Which symptom must a food worker report to her manager? - Answer️️ - 
Diarrhea 
A food worker has cooked vegetable soup. The soup needs to be cooled 
from 135 degrees F to 70 degrees F. What is the maximum cooling time 
permitted for this food i...
Food Safety Manager Training 
Questions and Answers 
What are the general guidelines for holding food for service? - Answer️️ - 
1. Use food covers and sneeze guards to protect against contaminants and 
help maintain a food's internal temperature 2. Hold food at correct internal 
temperature 3....
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Add to cartFood Safety Manager Training 
Questions and Answers 
What are the general guidelines for holding food for service? - Answer️️ - 
1. Use food covers and sneeze guards to protect against contaminants and 
help maintain a food's internal temperature 2. Hold food at correct internal 
temperature 3....
Statefood Safety pre-test Questions and 
Answers (100% Pass) 
A food worker at a bar was diagnosed with E.Coli and has not shown 
symptoms for a couple of days. What must her manager do? - Answer️️ - 
Restrict until regulatory approval is obtained. 
Even if the employer no longer shows symptoms ...
Preview 3 out of 23 pages
Add to cartStatefood Safety pre-test Questions and 
Answers (100% Pass) 
A food worker at a bar was diagnosed with E.Coli and has not shown 
symptoms for a couple of days. What must her manager do? - Answer️️ - 
Restrict until regulatory approval is obtained. 
Even if the employer no longer shows symptoms ...
Food Safety Questions and Answers (100% Correct) 
1. Which is TRUE regarding food safety training? 
a. The ideal length for a training session is one to two hours 
b. Training records should be used to document training 
c. Employees only require food safety knowledge that is specific to their 
task...
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Add to cartFood Safety Questions and Answers (100% Correct) 
1. Which is TRUE regarding food safety training? 
a. The ideal length for a training session is one to two hours 
b. Training records should be used to document training 
c. Employees only require food safety knowledge that is specific to their 
task...
Texas State Food Safety Exam Practice 
Questions and Answers 
Hot TCS food should be held at - Answer️️ -135 F (57 C) or higher 
Ground meats (aside from ground poultry products) must be cooked at 
least - Answer️️ -155 F (68 C) 
Eggs that will be hot held for services need to be cooked to -...
Preview 2 out of 15 pages
Add to cartTexas State Food Safety Exam Practice 
Questions and Answers 
Hot TCS food should be held at - Answer️️ -135 F (57 C) or higher 
Ground meats (aside from ground poultry products) must be cooked at 
least - Answer️️ -155 F (68 C) 
Eggs that will be hot held for services need to be cooked to -...
State food safety Practice exam, State Food 
Safety Practice Questions and Answers 
Which action is necessary as part of stationary equipment maintenance? 
A. Submerging the equipment in sanitizer 
B. Polishing the outside of the equipment 
C. Drying the removable parts with a soft dish towel 
D. Ta...
Preview 4 out of 56 pages
Add to cartState food safety Practice exam, State Food 
Safety Practice Questions and Answers 
Which action is necessary as part of stationary equipment maintenance? 
A. Submerging the equipment in sanitizer 
B. Polishing the outside of the equipment 
C. Drying the removable parts with a soft dish towel 
D. Ta...
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