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Servsafe Exam 2023/2024 EXAM ACCURATE AND VERIFIED GUARANTEED PASS 2023/2024 LATEST UPDATE GRADED A R205,89   Add to cart
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Servsafe Exam 2023/2024 EXAM ACCURATE AND VERIFIED GUARANTEED PASS 2023/2024 LATEST UPDATE GRADED A

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Servsafe Exam 2023/2024 EXAM ACCURATE AND VERIFIED GUARANTEED PASS 2023/2024 LATEST UPDATE GRADED A

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  • May 16, 2024
  • 15
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

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  • servsafe exam exam
  • servsafe exam exam
  • servsafe exam exam accurate and verifie
  • servsafe exam exam question and answers

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  • ServSafe
  • ServSafe

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By: RegisteredNurse • 3 months ago

Very Informative, detailed and timely, I passed, thank you very much

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By: RegisteredNurse • 6 months ago

The content here is top notch, I passed and it is worth every penny

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Servsafe Exam 2023/2024 EXAM ACCURATE AND VERIFIED GUARANT EED PASS 2023/2024 LATEST UPDATE GRADED A 1. When heat sanitizing in a three -compartment sink, the MINIMUM acceptable hot water temperature is A. 130 °F (57"C). B. 165 °F (74°C). C. 165 °F (74°C). D. 180°F (82°C). 2. Food -contact surfaces that retain their existing qualities under normal -use conditions are considered A. non-absorbent. B. durable. C. cleanable . D. caved . 3. Food handlers with facial hair must A. keep their beards groomed. B. wear only a moustache. C. wear a beard restraint. D. keep its length under 2 inches. 4. A cook takes poultry out of the oven for service, checks the temperature of poultry that is baking, and finds that it is 150°F (66°C). The cook records this in a log and continues cooking the poultry until its temperature is 165°F (74°C). Which step in this process was the corrective action? A. Continuing the cooking process B. Taking the temperature C. Writing down the temperature D. Setting the oven at the correct temperature 5. An operation that closes due to an imminent health hazard can reopen only after getting approval from what agency? A. Food and Drug Administration (FDA) B. Centers for Disease Control and Prevention (CDC) C. The local regulatory authority D. The local building inspector 6. Cold time/temperature control for safety (TCS) food items should be transported at which temperature? A. 0°F (-18°C) or lower B. 41 °F (5°C) or lower C. 45°F (7°C) or lower D. 135° F (57"C) or lower 7. Typhoid fever on poultry is an example of which type of contamination? A. Biological B. Chemical C. Physical D. Environmental 8. In general, pathogens grow very slowly or not at all at pH levels below A. 4.6. B. 5.0. C. 6.0. D. 6.4. 9. An example of a physical contaminant is a A. caterpillar found in a case of lettuce . B. foul odor coming from fresh seafood . C. piece of seaweed in a container with live shellfish. D. buildup of heavy frost on frozen fruit. 10. What could occur if a grease trap isn't properly maintained? A. Backup of potable water B. Backup of wastewater C. Electrical outage D. Failure of the sprinkler system 11. Tableware and utensils that are NOT single use must be kept at least how many inches off of the floor? A. 6 B. 9 C. 12 D. 18 12. A food handler fills two containers with sliced tomatoes for sandwiches later in the week. The containers should be labeled with the date of

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