Servesafe exam - Study guides, Class notes & Summaries
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ServeSafe Food Manager Exam Questions and Answers 100% Verified
- Exam (elaborations) • 19 pages • 2024
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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...
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ServeSafe Certification Exam
- Exam (elaborations) • 13 pages • 2024
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ServeSafe Certification Exam
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Servesafe Alcohol exam study guide Questions and Answers (2023/2024) (Verified Answers)
- Exam (elaborations) • 7 pages • 2023
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Servesafe Alcohol exam study guide Questions and Answers (2023/2024) (Verified Answers)
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ServeSafe Food Manager Exam Questions and Answers 100% Verified
- Exam (elaborations) • 9 pages • 2024
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ServeSafe Food Manager Exam Questions 
and Answers 100% Verified 
challenges to food safety - answertime - language and culture - literacy and education - 
pathogens - unapproved suppliers - high risk customers - staff turnover 
challenges to food safety: time - answerpressure to work quickly makes it hard to follow 
food safety procedures thoroughly 
challenges to food safety: language and culture - answerstaff may speak different language 
than you - cultural differences can change how people ...
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ServeSafe Food Manager Exam Questions and Answers 100% Verified
- Exam (elaborations) • 9 pages • 2024
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ServeSafe Food Manager Exam Questions 
and Answers 100% Verified 
Tabletop foodservice equipment on legs should have a space between the base of the equipment 
and the tabletop of at least 
A. 2 in (5.08 cm) 
B. 3 in (7.62 cm) 
C. 4 in (10.16 cm) 
D. 8 in (20.32 cm) - answerC. 4 in (10.16 cm) 
Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least 
A. 135°F (57°C) 
B. 145°F (63°C) 
C. 155°F (68°C) 
D. 180°F (82°C) - answerA. 135°F (57°C) 
The manage...
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FOOD PROTECTION MANAGER CERTIFICATION EXAM |SERVESAFE FOR MANAGER EXAM 2024-2025 |ACTUAL COMPLETE QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS ) ALREADY GRADED A+
- Exam (elaborations) • 45 pages • 2024
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FOOD PROTECTION MANAGER CERTIFICATION EXAM |SERVESAFE 
FOR MANAGER EXAM |ACTUAL COMPLETE QUESTIONS 
AND CORRECT ANSWERS (VERIFIED ANSWERS ) ALREADY 
GRADED A+ 
 
FOOD PROTECTION MANAGER CERTIFICATION EXAM |SERVESAFE 
FOR MANAGER EXAM |ACTUAL COMPLETE QUESTIONS 
AND CORRECT ANSWERS (VERIFIED ANSWERS ) ALREADY 
GRADED A+ 
 
FOOD PROTECTION MANAGER CERTIFICATION EXAM |SERVESAFE 
FOR MANAGER EXAM |ACTUAL COMPLETE QUESTIONS 
AND CORRECT ANSWERS (VERIFIED ANSWERS ) ALREADY 
GRADED A+ 
 
FOOD ...
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ServeSafe Food Manager Exam Questions and Answers 100% Verified
- Exam (elaborations) • 9 pages • 2024
- Available in package deal
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- $11.49
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ServeSafe Food Manager Exam Questions 
and Answers 100% Verified 
Tabletop foodservice equipment on legs should have a space between the base of the equipment 
and the tabletop of at least 
A. 2 in (5.08 cm) 
B. 3 in (7.62 cm) 
C. 4 in (10.16 cm) 
D. 8 in (20.32 cm) - answerC. 4 in (10.16 cm) 
Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least 
A. 135°F (57°C) 
B. 145°F (63°C) 
C. 155°F (68°C) 
D. 180°F (82°C) - answerA. 135°F (57°C) 
The manage...
-
ServeSafe Food Manager Exam Questions and Answers 100% Verified
- Exam (elaborations) • 9 pages • 2024
-
- $11.49
- + learn more
ServeSafe Food Manager Exam Questions 
and Answers 100% Verified 
challenges to food safety - answertime - language and culture - literacy and education - 
pathogens - unapproved suppliers - high risk customers - staff turnover 
challenges to food safety: time - answerpressure to work quickly makes it hard to follow 
food safety procedures thoroughly 
challenges to food safety: language and culture - answerstaff may speak different language 
than you - cultural differences can change how people ...
-
ServeSafe Certification Exam Review Questions with 100% Correct Answers| Verified
- Exam (elaborations) • 22 pages • 2024
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A caterer is transporting rice, meat loaf, and mashed potatoes to banquet for service. Which of 
these foods should be delivered in an insulated container 135 F or above? 
A. Rice and meat loaf only. 
B. Meat loaf and mashed potatoes only. 
C. Rice, meat loaf, and mashed potatoes. 
D. Rice and mashed potatoes only. - C. Rice, meat loaf, mashed potatoes
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BEST REVIEW ServeSafe Certification Exam Review 100% VERIFIED ANSWERS 2024/2025 CORRECT
- Exam (elaborations) • 24 pages • 2024
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QUESTIONS AND ANSWERS
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