Coving is a - Study guides, Class notes & Summaries

servsafe manager exam with verified and updated solutions using food coloring to make ground beef appear fresher is: a) not allowed by the CDC b) not allowed by the regulatory authority c) allowed with a retail food license d) allowed if a HACCP plan in place - Answer ️️ -b) not allowed by the regulatory authority freezing food keeps it safe because freezing: a) allows food to be stored for several years b) destroys chemical contaminants in food c) provides an easy way to transport ...

ServSafe Food Manager Exam Questions Marking Scheme New Update One of the major food allergens is A. Nitrates B. Tomatoes C. Soybeans D. Corn Oil - Answers -C. Soybeans Macaroni and cheese must be cooked to what temperature for 15 seconds? A. 145°F (63°C) B. 155°F (68°C) C. 165°F (74°C) D. 175°F (79°C) - Answers -C. 165°F (74°C) Which is most likely to be contaminated with the virus that causes Hepatitis A? A. Cooked long grain rice B. Garlic mashed potatoes C. Rare...

ServeSafe Food Manager Exam Questions and Answers 100% Verified One of the major food allergens is A. Nitrates B. Tomatoes C. Soybeans D. Corn Oil - answerC. Soybeans Macaroni and cheese must be cooked to what temperature for 15 seconds? A. 145°F (63°C) B. 155°F (68°C) C. 165°F (74°C) D. 175°F (79°C) - answerC. 165°F (74°C) Which is most likely to be contaminated with the virus that causes Hepatitis A? A. Cooked long grain rice B. Garlic mashed potatoes C. Rare cooked ha...

TEFL Questions and Answers Rated A+ first top tip to remember when teaching Always give your students a reason for doing something No Is there a set format for a lesson plan? Context for your lesson this is the background for your lesson and will determine what you are actually going to teach. It should include: who you are teaching, practical info, aims of the lesson, and any anticipated problems and ideas to overcome them. Structure of your lesson This part of your plan will set out wh...

ServeSafe Food Manager Exam Questions and Answers 100% Verified One of the major food allergens is A. Nitrates B. Tomatoes C. Soybeans D. Corn Oil - answerC. Soybeans Macaroni and cheese must be cooked to what temperature for 15 seconds? A. 145°F (63°C) B. 155°F (68°C) C. 165°F (74°C) D. 175°F (79°C) - answerC. 165°F (74°C) Which is most likely to be contaminated with the virus that causes Hepatitis A? A. Cooked long grain rice B. Garlic mashed potatoes C. Rare cooked ha...

first top tip to remember when teaching correct answers Always give your students a reason for doing something No correct answers Is there a set format for a lesson plan? Context for your lesson correct answers this is the background for your lesson and will determine what you are actually going to teach. It should include: who you are teaching, practical info, aims of the lesson, and any anticipated problems and ideas to overcome them. Structure of your lesson correct answers This pa...

A service sink should be used for - Answer-cleaning mops and throwing out waste water. A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure? - Answer-Time-temperature abuse of the roast beef When prepping foods, the only piece of jewelry that may be ...

ServSafe Manager Exam | Questions and Answers (2023/2024) (Verified Answers) 1. outside garbage containers must be ~ Answer: Sealed with fitting lids 2. Which condition requires the person in charge (PIC) to exclude a food handler from the prep area? ~ Answer: Jaundice 3. To ensure that the sanitizing solution for food prep surface will work correctly, a food handler should ~ Answer: Use a test kit to check the concentration 4. Which item requires a consu...

ServSafe Exam 2024 Solved. A service sink should be used for - correct answer cleaning mops and throwing out waste water. A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure? - correct answer Time-temperature abuse of the roast beef When prepping f...

What must the person in charge of a nursing home do when A food handler has a sore throat and fever? A. Make the food handler wear a medical face mask. B. Allow the food handler to wash dishes. C. Send the food handler home. - C. Send the food handler home Food handlers must wash their hands and exposed portions of their arms prior to which of the following activities? A. Using tobacco products. B. Taking a restroom break. C. Putting on disposable gloves. - C. Putting on disposable gl...