Order of washing dishes - Study guides, Class notes & Summaries
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"Serv-Safe Food Handler" Exam Questions and Answers 100% Pass
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"Serv-Safe Food Handler" Exam 
Questions and Answers 100% Pass 
The three types of hazards that make food unsafe - Correct Answer ️️ -biological, 
chemical, and physical 
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known 
as - Correct Answer ️️ -Pathogens 
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What 
type of hazard is this - Correct Answer ️️ -Chemical 
A food handler cleans dirty dishes using ho...
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Food Safety Exam Questions and Answers 100% Pass
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Food Safety Exam Questions and 
Answers 100% Pass 
Bacteria is likely to grow quickly in PHF with water activity of 0.85 or higher. - Correct 
Answer ️️ -True 
For PHF with high water activity, cold holding temperatures should be maintained at 41 
degrees or less. - Correct Answer ️️ -True 
Bacteria grow best in warm, dry food. - Correct Answer ️️ -False 
Bacteria grow best in PHF foods such as deli turkey meat and cheeses. - Correct 
Answer ️️ -True 
When receiving a delivery wh...
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Servsafe Food Handler Examination Questions and Answers 100% Correct
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Servsafe Food Handler Examination 
Questions and Answers 100% Correct 
1. It is important to cover food when storing it in order to 
a. seal in the flavor 
b. decrease discoloration 
c. prevent cross-contamination 
d. keep temperature consistent - Correct Answer ️️ -c. prevent cross contamination 
2. A food handler has finished slicing raw pork. Before chopping lettuce, the food- 
contact surface should be 
a. brushed and wiped 
b. wiped and rinsed 
c. rinsed and cleansed 
d. cleaned and san...
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Culinary Final Exam: Study Guide Questions With Verified And Updated Solutions.
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Culinary Final Exam: Study Guide 
Questions With Verified And Updated 
Solutions. 
1. The most important aspect of pest control can be traced to: 
A. Using the correct chemical 
B. Depriving pests of food, water, and shelter 
C. A good pest control company 
D. The geographical location of the restaurant - answerB. Depriving pests of food, water, and 
shelter 
2. The correct order of cleaning when using a three compartment sink: 
A. Wash, rinse, sanitize 
B. Sanitize, rinse, wash 
C. Wash, saniti...
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NRFSP Exam study Questions with Verified Answers Latest Updated 2024/2025 (Graded A+)
- Exam (elaborations) • 14 pages • 2024
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NRFSP Exam study Questions with Verified Answers Latest Updated 2024/2025 (Graded A+) A detergent must remove soil 
German The most popular type of cockroach 
The sandwiches are held at 41F or lower while serving A group is prepping sandwiches 
made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important 
component that should be checked for food safety is 
Salmonella enteritidis Bacteria that can cause a foodborne infection are 
Biological hazard The presence of growth o...
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NRFSP Exam study Questions with Verified Answers Latest Updated 2024/2025 (Graded A+)
- Exam (elaborations) • 14 pages • 2024
- Available in package deal
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- $14.99
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NRFSP Exam study Questions with Verified Answers Latest Updated 2024/2025 (Graded A+) A detergent must remove soil 
German The most popular type of cockroach 
The sandwiches are held at 41F or lower while serving A group is prepping sandwiches 
made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important 
component that should be checked for food safety is 
Salmonella enteritidis Bacteria that can cause a foodborne infection are 
Biological hazard The presence of growth o...
-
Food Safety Exam Questions and Answers 100% Pass
- Exam (elaborations) • 20 pages • 2024
- Available in package deal
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- $13.49
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Food Safety Exam Questions and 
Answers 100% Pass 
Bacteria is likely to grow quickly in PHF with water activity of 0.85 or higher. - Correct 
Answer ️️ -True 
For PHF with high water activity, cold holding temperatures should be maintained at 41 
degrees or less. - Correct Answer ️️ -True 
Bacteria grow best in warm, dry food. - Correct Answer ️️ -False 
Bacteria grow best in PHF foods such as deli turkey meat and cheeses. - Correct 
Answer ️️ -True 
When receiving a delivery wh...
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FCS 200 AAFCS | 135 Questions and Answers(A+ Solution guide)
- Exam (elaborations) • 11 pages • 2023
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Order of Washing dishes: -Wash, rinse, sanitize 
What will help get the red stain out of a cashmere shirt? - Alkaline 
Fat measuring method - Electrical current 
Intangible Resources - Cannot be touched - integrity, confidence, literacy 
Human Resources - Skills, talents, and abilities that people possess 
Tangible Resources - Real, touchable, concrete, able to appraised - jewelry, land, houses 
Material Resources - - Fertile soil, petroleum, minerals, rivers - and man-made resources 
(buildings...
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IHOP SOP TEST QUESTIONS
- Exam (elaborations) • 7 pages • 2023
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In what order should food be stored/put away? - Answer- 1) Refrigerated 
2) Frozen 
3) Dry 
 
What does FIFO stand for? - Answer- First In First Out 
 
Dry goods should be stored within what temperature range? - Answer- 50゚-70゚ 
 
Upon delivery, frozen foods must be: - Answer- Solid to the touch 
 
Cardboard boxes should always be: - Answer- Broken down before being thrown in the dumpster 
 
How often should the inside of trash containers be washed? - Answer- Everyday 
 
When is it acceptabl...
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Food handlers course: multiple choice Questions and Answers 100% Pass
- Exam (elaborations) • 9 pages • 2024
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Food handlers course: multiple choice 
Questions and Answers 100% Pass 
Personal hygiene: 
(Why is it important to wear light clothing) - Correct Answer ️️ -•Shows dirt more easily, 
dirt which may contain microorganisms 
Why is it important to wear a hair-net?: 
Who is expempt: - Correct Answer ️️ -•It's to ensure that no hair gets anywhere near or 
on food 
•Those who solely wait on tables are exempt (ex. Servers) 
Why might hands be a good source for contamination?: - Correct A...
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