Food manager questions - Study guides, Class notes & Summaries

Zaxbys Manager Test Questions and Answers If the hold time of food product is exceeded, what should you do with the food? - Answer ️️ -Track it as waste and discard it. What info is needed when taking a call in order(non-catering)? - Answer ️️ - Name and phone number What are the most important ant aspects of counting inventory? - Answer ️️ - Accuracy and Consistency How many times per day should oil be filtered? - Answer ️️ -2 What are the possible costs to a store due t...

Food Manager Exam | Learn2Serve Food Practice Exam Questions & Answers-Why did the U.S. Public Health Services get involved in researching food establishments? - Unpasteurized milk and the spread of disease What type of hand drying is not necessary? - NOT Towel system that provides a clean section How fast does E. coli manifest symptoms? - 3 days The Fish & Fishery Product regulation does not include: - NOT Include past corrective measures Roundworms are what type of biohazard? - Vir...

BSW4806 Assignment 2 (COMPLETE ANSWERS) 2024 - DUE 5 August 2024 ; 100% TRUSTED Complete, trusted solutions and explanations. For assistance, Whats-App 0.6.7-1.7.1-1.7.3.9. Ensure your success with us. CASE STUDY: Child offender – Thabo Prince Radebe Thabo Prince Radebe is 17 years old. He is found guilty on a charge of theft. The value of the television is R15 000. The home circumstances of the offender is that of a dysfunctional family. The father is an alcoholic but denies this. He abuses...

"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...

Learn2Serve Food Manager Certification Exam Questions and Answers - Latest Update | 100% Verified. foodborne intoxication an illness caused by toxins that an organism has produced in a food; toxins may also be produced by chemicals, heavy metals, or other substances -most common are staph and clostridium three main areas of food safety and sanitation -time and temp -heat and cold -handwashing/ware-washing(plates and etc) poultry cooked to and internal temp of 165 for 15 seconds ground...

ServSafe Final Exam Questions and Answers Updated (2024 / 2025) (Verified Answers) 1. To be considered an outbreak, a foodborne illness must a. include at least six people. b. involve more than one food. c. be confirmed by laboratory analysis. d. show different symptoms in different people. C 2. Two guests became ill after eating at a restaurant. They each ate different food items and suffered different symptoms. Would the incident be considered a foodborne illness outbreak? a. No, b...

ASSIGNMENT 11 Lesson 11 DUE DATE Unique number 10 January LEARNING OUTCOMES After completing this assignment, you should be able to • calculate the return on investment (ROI) of a human resource development (HRD) intervention in an organisation by applying the ROI formula • evaluate the percentage calculated • discuss and apply the steps of the ROI implementation process • apply the ROI implementation process to measure the financial impact of an HRD intervention • reflec...

AAA Food manager certification 123 Questions and Answers.

TAP Series: Food Safety Training Exam Questions and Answers 100% Pass Which cleaning product is required to stop cross-contact of allergen foods: - Correct Answer ️️ -Detergent In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: - Correct Answer ️️ -110F Ware wash machines that use hot whater to sanitize must have a minimum hot water temperature of: - Correct Answer ️️ -180F Eggs are inspected by which federal agency: - Correct Answe...

Assistant Produce Manager Test Questions and Answers 100% Solved What is Mission? To be the premier quality food retailer in the world. What is Masc? Minimal Acceptable Shelf Condition What is AR? Automatic Replenishment What are 5 Core Values? -Passionate focus on customer value -Intolerant of waste -Dedicated to the dignity, value & employment security of associates -Devoted to highest standards of stewardship of stockholders -Responsible citizens of our communit