Servsafe foo - Study guides, Class notes & Summaries

Servsafe Food Protection Manager Exam Review Servsafe Food Protection Manager Exam Review Servsafe Food Protection Manager Exam Review

Starbucks servsafe food safety certification Questions with Complete Solutions

ServSafe Food Manager Test with All Correct Answers Which action helps slow pathogen growth? A. Adding water as an ingredient B. Holding food at 41°F (5°C) or lower C. Serving a lemon wedge with the main dish D. Storing dry goods at least 6 in (15.24 cm) off the floor - Answer-B. Holding food at 41°F (5°C) or lower All ready-to-eat TCS food prepared on site should be properly labeled if it is going to be held for longer than how many hours? A. 24 B. 36 C. 48 D. 72 - Answer-A. ...

Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than how many hours? - Answer- 24 hours When washing tableware in a three-compartment sink, the water temperature should be at least - Answer- 110 degrees F Which item must be applied over a bandage on a food handler's finger? - Answer- gauze Food should be stored at least which distance from the floor? - Answer- 6in . It is important to cover food when stori...

SERVSAFE 7TH EDITION ACTUAL EXAM 2024 CONTAINS 400 REAL EXAM QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS) SERVSAFE FOOD MANAGER CERTIFICATION TEST 2024/2025

To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to food security on file, and know ___ Answer- who to contact about suspicious activities Which type of thermometer can read temperature without the item's surface? Answer- infrared The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipme...

ServSafe Food Manager Exam Questions and Answers All Correct Using food coloring to make ground beef appear fresher is A. not allowed by the CDC. B. not allowed by the regulatory authority. C. not allowed with a retail food license. D. allowed if a HACCP plan is in place. - Answer-B. not allowed by the regulatory authority. When should food handlers use hand antiseptics? A. Instead of washing hands B. Before washing hands C. After washing hands D. After putting on gloves - Answer-C...

To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to food security on file, and know ___ (Ans- who to contact about suspicious activities Which type of thermometer can read temperature without the item's surface? (Ans- infrared The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipme...

Servsafe Food Manager Exam 2023 / 2024 the "big six" pathogens - Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, E. coli, Hepatitis A, Norovirus time-temperature abuse - when food stays too long at temperatures good for pathogen growth Crisis management - Create an emergency contact list, develop a crisis-communication plan, assemble a crisis kit, prepare for an outbreak Storing poultry - Internal temp of 41 degrees or lower, in air-tight container Bimetallic ...