E food handlers - Study guides, Class notes & Summaries

Hot food required for service the next day should: - correct answer be cooled rapidly then refrigerated Hot food should be held at ___ during service - correct answer a minimum of 135°F How often should a food handler change their gloves? - correct answer once they become dirty Which food may be re-served to customers? A. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered condiments - correct answer B. unopened prepackaged food Before p...

Food safety Correct Answer the practice of eliminating harmful agents from food, preventing food contamination, and ensuring that food is fit for consumption Common goals for food safety Correct Answer -prevent contamination - reduce conditions that favor growth/introduction of microorganisms that causes illnesses and spoilage -dispose of food that poses a threat to human health Benefits of high standards in food safety Correct Answer - reduce lawsuits and criminal prosecutions caused by...

foodborne illness Ans- Disease transmitted to people by food foodborne illness outbreak Ans- when two or more people have the same symptoms requires investigation contamination Ans- presence of harmful substance in food time temp. abuse Ans- food out too long in temperature that promotes growth

Servsafe Food Handler Examination 2024 Actual Questions with Verified Answers, 100% Guarantee Pass

ServSafe Food Handler Test 2024 Actual Questions with Verified Answers, 100% Guarantee Pass

e Food Handlers Exam Questions and Answers 100% Correct When the refrigerator stops working, what should you do? - Correct Answer ️️ -Check the food temperature to decide if it is safe. If the thermometer measures under 41 degrees Fahrenheit, then you move it to a working refrigerator. Who is responsible for making sure that food is prepared and served safely? - Correct Answer ️️ -the Manager (the PIC) What is the proper way to use a thermometer? - Correct Answer ️️ -Stick it ...

"Serv-Safe Food Handler" Exam Questions and Answers 100% Pass The three types of hazards that make food unsafe - Correct Answer ️️ -biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Correct Answer ️️ -Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Correct Answer ️️ -Chemical A food handler cleans dirty dishes using ho...

ServSafe food handler Practice Test 2024 Actual Questions with Verified Answers, 100% Guarantee Pass

California e Food Handlers Test Answers with complete solution

Servsafe Food handler module 3 2024 Actual Questions with Verified Answers, 100% Guarantee Pass