Ground beef answer 155 - Study guides, Class notes & Summaries
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SERVSAFE MANAGER PRACTICE EXAM 2024 WITH 100% CORRECT ANSWERS
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Which unused items may be re-served to another customer? Answer- Prepackaged items such as soup crackers. 
 
What is NOT considered a safe way to thaw frozen meat? Answer- Under hot running water. 
 
How should a cloth used for wet-wiping be stored? Answer- In a bucket of sanitizing solution. 
 
Where should the scoop for the ice machine be stored between uses? Answer- In a protected and designated location. 
 
Which symptom must be reported to your regulatory authority when it afflicts a food h...
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Certified Dietary Manager (CDM) Exam 2024 with 100%Correct Answers.
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Certified Dietary Manager (CDM) Exam 2024 with 100%Correct Answers. 
1. On what products would you specify Grade A or AA when ordering?: 
Answer- Both eggs and butter are graded and specifying at least Grade A or AA 
would be the best quality for most foodservice operations. 
2. Endpoint temperature: Answer- Endpoint temperature is the temperature a 
food reaches at the end of cooking 
ex.: cooking ground beef to 155 degrees for 15 seconds 
3. What does HIPAA protect?: Answer- HIPAA (Health Insu...
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Food Protection Manager Certification Examination 100% Accurate Which
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Which food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? 
 
A. Pork roast 
B. Fish fillets 
C. Ground beef patties 
D. Stuffed peppers - ANSWER C. Ground beef patties 
 
The first step in cooling a deep pan of rice is to.... 
 
A. let the pan sit on the counter for an hour to cool. 
B. cover the rice tightly with foil. 
C. place the pan of rice in the walk-in freezer. 
D. put the rice into shallow pans. - ANSWER D. put the rice into shallow pans. 
 
A ...
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Food Manager Certification Exam || With Questions & Answers (100% Verified – Rated A+)
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Food Manager Certification Exam || With Questions & Answers (100% Verified – Rated A+) 
Food Manager Certification Exam || With Questions & Answers (100% Verified – Rated A+) 
 
What are the 4 biological hazards - ANSWER - 1. bacteria 2. viruses 3. parasites 4. fungi 
 
bacterial foodborne illnesses account for more than how many percentage of all foodborne related illness - ANSWER - 90% 
 
what is the danger zone - ANSWER - 41 degrees F- 135 degrees F 
 
The maximum accumulated time that fo...
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ACF CC Written Test| 208 Questions | With Complete Solutions
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What is one false statements about food establishment inspections? correct answer: In most jurisdictions, regulatory personnel inspect food establishments two to four times per year 
 
From a sanitation standpoint, which of the following criteria should be least important when selecting materials for walls, floors and ceilings? correct answer: Cost 
 
Which of the following statement about proper hand washing techniques is false? correct answer: Plastic gloves eliminate the need for constant ...
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AAA Food Manager Certification Exam (2024) || With Questions & Answers (Graded A+)
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AAA Food Manager Certification Exam (2024) || With Questions & Answers (Graded A+) 
AAA Food Manager Certification Exam (2024) || With Questions & Answers (Graded A+) 
 
What should you do if an employee has a minor cut? - ANSWER - Wash the wound, use a water resistant bandage and cover the bandage with a single use glove or finger cot 
 
Which of the following is an acceptable area for employee handwashing? - ANSWER - Only in designated handwashing areas 
 
Which of the following is an acceptab...
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NRFSP Culinary 2 Exam Study Guide 2024
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NRFSP Culinary 2 Exam Study Guide 2024 
temp for poultry -Answer-165 
stuffed poultry, fish, meat or pasta -Answer-165 
Stuffing containing fish, meat, and poultry -Answer-165 
wild game animals -Answer-165 
Roast (rare) beef -Answer-145 
ground beef/pork -Answer-155 
Fish and meat -Answer-145 
Unpasteurized shell eggs prepared for immediate service -Answer-145 
Unpasteurized shell eggs cooked for late service -Answer-155 
Exotic species if game animal -Answer-155 
Communicated fish and meat -An...
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NRFSP Culinary 2 Exam Study Guide questions and answers graded A+ 2024/2025
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NRFSP Culinary 2 Exam Study Guide 
temp for poultry - correct answer 165 
 
stuffed poultry, fish, meat or pasta - correct answer 165 
 
Stuffing containing fish, meat, and poultry - correct answer 165 
 
wild game animals - correct answer 165 
 
Roast (rare) beef - correct answer 145 
 
ground beef/pork - correct answer 155 
 
Fish and meat - correct answer 145 
 
Unpasteurized shell eggs prepared for immediate service - correct answer 145 
 
Unpasteurized shell eggs cooked for late service - c...
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AAA Food Manager Certification Exam 100% Verified Answers
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Average number of food borne illnesses per year - CORRECT ANSWER-76 million 
people (1/4 people in the us) 
Symptoms of foodborne illness - CORRECT ANSWER-cramping in the abdominal area 
vomiting 
nausea 
diarrhea 
fever 
dehydration 
Listeria and Botulism - CORRECT ANSWER-have a greater health effect on pregnant 
women 
2 types of food borne illness - CORRECT ANSWER-Foodborne infection and foodborne 
intoxication 
Foodborne Infection - CORRECT ANSWER-an illness caused by a bacteria, virus, o...
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FOOD MANAGER CERTIFICATION Exam | Questions & 100% Correct Answers (Verified) | Latest Update | Grade A+
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Average number of food borne illnesses per year 
Correct Answer: 76 million people (1/4 people in the us) 
Symptoms of foodborne illness 
Correct Answer: cramping in the abdominal area 
vomiting 
nausea 
diarrhea 
fever 
dehydration 
Listeria and Botulism 
Correct Answer: have a greater health effect on pregnant women 
2 types of food borne illness 
Correct Answer: Foodborne infection and foodborne intoxication 
2 
Foodborne Infection 
Correct Answer: an illness caused by a bacteria, virus, or p...
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