Learn2Serve Exam Test Bank Contains Questions & Answers from Manager's Food Handler's License- Texas, Learn2Serve Food Safety Management Principles Lesson Assessments, Food Manager Exa m, Food Manager Practice Exam, Servsafe 7th edition 2017, 7th Edition S ERVSAFE Exam, Learn2Serve Food Handler Training Course Class A extinguishers are used for? Answer: Wood and paper fires Class B extinguishers are used for Answer: Grease and oil fires Class C are used for? Answer: Electric fires Can homemade salad dressing be sold in public food service establishment? Answer: No, homemade foods may not be sold or used in a public food service establishment During a delivery of frozen products, the manager on duty should check the? Answer: Food is delivered within an acceptable temperature range When should canned and vacuum -sealed products be thoroughly inspected? Answer: Upon receipt and before use What is FIFO Answer: Using stock rotation so products are used in the order in which they are received Wha t is not a TCS food? Answer: Salt What minimum internal temperature should poultry, reheated meats and stuffed meats be cooked to? Answer: 165 degrees How should food NOT be dethawed? Answer: At room temperature Which utensil should be used to dispense ice ? Answer: A metal scoop Hot food must be held at a minimum internal temperature of what? Answer: 135 Degrees Which of the following materials are unacceptable for storing acidic food? Answer: Galvanized Metal What can happen if raw foods come into contact with cooked ready to eat food? Answer: A Cross -Contamination may occur Which of the following is the best way to prevent cross contamination? Answer: Frequent and effective handwashing Which of the following procedures is acceptable in a public food service establishment? Answer: Holding all potentially hazardous foods at 41 degrees or below Employees are prohibited from smoking and eating while at work because? Answer: Eating or smoking might contaminate their hands What food is primarily associated with the bacteria Salmonella? Answer: Raw Chicken What is an acceptable practice when dealing with a food service worker who has HIV or AIDS? Answer: Allow the employee to work, UNLESS they have another communicable disease
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