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CHIPOTLE MANAGER SERVSAFE EXAM End Of Semester Exam| UPDATE|COMPREHENSIVE QUESTIONS WITH CORRECT/ VERIFIED ANSWERS|(frequently most tested question)GET IT 100% ACCURATE | ALREADY GRADED A+ Reheated food items must be heated for a minimum of 15 seconds to $17.99
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CHIPOTLE MANAGER SERVSAFE EXAM End Of Semester Exam| UPDATE|COMPREHENSIVE QUESTIONS WITH CORRECT/ VERIFIED ANSWERS|(frequently most tested question)GET IT 100% ACCURATE | ALREADY GRADED A+ Reheated food items must be heated for a minimum of 15 seconds to
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Course
CHIPOTLE MANAGER SERVSAFE
Institution
CHIPOTLE MANAGER SERVSAFE
CHIPOTLE MANAGER SERVSAFE EXAM End Of
Semester Exam| UPDATE|COMPREHENSIVE
QUESTIONS WITH CORRECT/ VERIFIED
ANSWERS|(frequently most tested
question)GET IT 100% ACCURATE | ALREADY
GRADED A+
Reheated food items must be heated for a minimum
of 15 seconds to at least - ANSW..165
Rotating stock ...
CHIPOTLE MANAGER SERVSAFE EXAM End Of
Semester Exam| UPDATE|COMPREHENSIVE
QUESTIONS WITH CORRECT/ VERIFIED
ANSWERS|(frequently most tested
question)GET IT 100% ACCURATE | ALREADY
GRADED A+
Reheated food items must be heated for a minimum
of 15 seconds to at least - ✔✔ANSW✔✔..👌165
Rotating stock so that the oldest items move first is
often referred to as - ✔✔ANSW✔✔..👌FIFO- first in,
first out
Sanitization can be done by all of the following
except - ✔✔ANSW✔✔..👌air drying
Seafood plants that receive NOAA certification have
good: - ✔✔ANSW✔✔..👌quality
Seafood processors with official marks on products
are - ✔✔ANSW✔✔..👌federally inspected
,Should you become aware of a pest problem in your
establishment, all of your measures to eradicate the
pests should conclude with -
✔✔ANSW✔✔..👌Schedule regular, routine visits
from the pest control operators (PCOs).
Since pests are living organisms requiring four basic
needs for survival, which one of these needs, if their
access to it is eliminated, will drastically reduce
pests in your establishment - ✔✔ANSW✔✔..👌food
The best eradication method for a major infestation
is - ✔✔ANSW✔✔..👌chemical
The best method for training employees how to
clean a slicer is to show the skill and then -
✔✔ANSW✔✔..👌have them do it for you
The best place to store grains to reduce the risk of
cross-contamination is - ✔✔ANSW✔✔..👌Next to
the canned peaches
The best supervisors set - ✔✔ANSW✔✔..👌personal
examples
The best temperature for short-term refrigeration
storage is - ✔✔ANSW✔✔..👌34 to 40
, The contamination results from the spread of
bacteria from meat to vegetables is called -
✔✔ANSW✔✔..👌cross
The FDA's food safety system is known as -
✔✔ANSW✔✔..👌Hazard Analysis Critical Control
Point
The HACCP management system is a ____ system
that helps prevent problems before they occur -
✔✔ANSW✔✔..👌Proactive
The HACCP system has seven principles -
✔✔ANSW✔✔..👌1. Conduct a hazard analysis
2. Determine the CCPs
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish record keeping and documentation
procedures
The most important reason for having food handlers
wear hair restraints is to - ✔✔ANSW✔✔..👌prevent
food handlers from contaminating their hands by
touching their hair
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