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Food Manager Certification Exam Questions With Correct Answers True or False: Critical violations must be corrected within 2 weeks - answerFalse Who does the Food Manager's certificate belong to? - answerThe individual completing the class Where must the food manager's certificate be posted -...

NY Food Manager Exam Questions With Correct Answers Critical violations must be corrected within 2 weeks. - answerfalse Who does the Food Manager's certificate belong to? - answerthe individual completing the class Where must the Food Manager's certificate be posted? - answervisible to your p...

Food Managers Course Exam Questions With Correct Answers (T/F) The Suffolk County Department of Health Services does not make appointments - answerTrue TCS Foods are held from ___ to ___ - answerTCS Foods are held under 41° or over 140° and are anything that needs attentiveness How many hour...

eFood Managers Practice Test Exam Questions With Correct Answers How can food handlers best minimize the risk of food contamination? - answerWashing hands after using the restroom According to the storage ladder protocol which of the following statements is true: - answerFish and seafood should...

Limited Food Managers Course Certification Exam Questions With Correct Answers How long is a Suffolk County Food Service Permit valid for? - answer1 year Who does the Food Manager's certificate belong to? - answerthe individual completing the class Where must the Food Manager's certificate be...

Food Management Exam Questions With Revised Answers The term 'sanitizing' is defined as - answerreduce harmful microorganisms to safe levels in a cafe, there is one server left to handle the front of the house between the lunch rush and dinner. One of the afternoon task is to wrap clean tablew...

Food Managers Test Questions With Revised Answers Critical Violations - answermust be corrected immediately who does the FMC belong to ? - answerThe individual completing the class Where must the certificate be posted ? - answerVisible to your patrons What is the purpose of the Food Manager's ...

©THEBRIGHTSTARS 2024 A. 135°F (57°C) B. 145°F (63°C) C. 155°F (68°C) D. 180°F (82°C) - answerB. 145°F (63°C) The manager must notify the regulatory authority if an employee comes to work with an illness caused by A. influenza type A. B. Listeria monocytogenes C. Shigella spp D. ...

ServSafe Food Manager Exam Questions With Revised Answers One of the major food allergens is A. Nitrates B. Tomatoes C. Soybeans D. Corn Oil - answerC. Soybeans Macaroni and cheese must be cooked to what temperature for 15 seconds? A. 145°F (63°C) B. 155°F (68°C) C. 165°F (74°C) D. ...

ServSafe Food Manager Exam Questions With Revised Answers Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least A. 2 in (5.08 cm) B. 3 in (7.62 cm) C. 4 in (10.16 cm) D. 8 in (20.32 cm) - answerC. 4 in (10.16 cm) Fruits and ...

Texas Food Manager Exam Questions With Revised Answers What is the most direct cause of customer loyalty? - answerHigh food safety standards Which agency publishes the food code? - answerFDA Good idea - answerKeep up with daily pest control tasks & Return dented canned food to the vendor Bad I...