Servesafe food manager - Study guides, Class notes & Summaries

ServeSafe Food Manager Exam 150 Questions and Answers 2024/2025;(full test bank)

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...

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...

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 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 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 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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