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SERVSAFE FOOD HANDLER TEST EXAM QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) ||ALREADY GRADED A+||NEWEST VERSION $18.38
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SERVSAFE FOOD HANDLER TEST EXAM QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) ||ALREADY GRADED A+||NEWEST VERSION

SERVSAFE FOOD HANDLER TEST EXAM QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) ||ALREADY GRADED A+||NEWEST VERSION

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SERVSAFE FOOD HANDLER TEST EXAM QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) ||ALREADY GRADED A+||NEWEST VERSION

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Quiz: Hot food required for service the next day should: Ans: be cooled rapidly then refrigerated Quiz: Hot food should be held at ___ during service Ans: a minimum of 135°F Quiz: How often should a food handler change their gloves? Ans: once they become dirty Quiz: Which food may be re-serve...

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SERVSAFE FINAL EXAM EXAM QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) ||ALREADY GRADED A+||NEWEST VERSION

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Quiz: Foodborne Illness Ans: A disease carried or transmitted to people by food Quiz: Foodborne Illness Outbreak Ans: When two or more people experience the same illness after eating the same food Quiz: High Risk Populations Ans: Infants, preschool age children, pregnant women, the elderly, p...

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SERVSAFE FOOD HANDLER EXAM QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) ||ALREADY GRADED A+||NEWEST VERSION

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Quiz: The three types of hazards that make food unsafe Ans: biological, chemical, and physical Quiz: Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Ans: Pathogens Quiz: A food handler spills sanitizer into the fryer and then lets its soak into the...

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