Servsafe chapter 7 - Study guides, Class notes & Summaries
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ServSafe Chapter 7 Questions and Answers Verified Solutions 2024/2025
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ServSafe Chapter 7 Questions and Answers Verified Solutions 2024/2025
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ServSafe Chapter 7 questions with correct answers
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Install these when holding foods to protect from contaminants - Ans - Food covers and sneeze guards 
 
Internal temperature for holding hot foods - Ans - 135 degrees Fahrenheit or higher 
 
Internal temperature for holding cold foods - Ans - 41 degrees Fahrenheit or lower 
 
When should you check food temperatures? - Ans - At least every 4 hours 
 
Should you use hot-holding equipment to reheat food? - Ans - No, not unless it is built to do so. 
 
When is it appropriate to hold foods w...
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ServSafe Coursebook Chapter 5-7 Exam Questions and Complete Solutions Graded A+
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ServSafe Coursebook Chapter 5-7 Exam Questions and Complete Solutions Graded A+
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ServSafe Food Protection Manager Chapter 9 Safe Facilities and Pest Management
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ServSafe Food Protection Manager Chapter 9 Safe Facilities and 
Pest Management 
An organization responsible for establishing national standards for food-contact equipment is... - a. ACF - b. NRA - c. IQF - d. NSF ️d. NSF 
Floor-mounted equipment should be installed a minimum of __________ inches above the floor. - a. 4 - b. 6 - c. 8 - d. 10 ️b. 6 
Hand washing stations should be located: - a. Only in the restrooms - b. Grouped with other equipment requiring a water source - c. Convenien...
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ServSafe Manager Chapter 7 The Flow of Food: Service Exam Questions and Answers 2024/2024/2025( A+ GRADED 100% VERIFIED).
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ServSafe Manager Chapter 7 The Flow of Food: Service Exam Questions and Answers 2024/2024/2025( A+ GRADED 100% VERIFIED).
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ServSafe Food Handler Tests Questions & Answers: Chapters 1 - 10 | Questions with 100% Correct Answers | Verified | Latest Update | 59 Pages
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SERVSAFE Certification / Ohio Level 2. Top Exam Question and answers, 100% Accurate, graded A+
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SERVSAFE Certification / Ohio Level 2. Top Exam Question and answers, 100% Accurate, graded A+ 
 
 
 
(Chapter 2) What are pathogens? - -Microorganisms that can make you sick if you eat them/ by producing toxins 
 
Four types of pathogens that can contaminate food - -Viruses 
Bacteria 
Parasites 
Fungi 
 
How does contamination occur? - -Food handling (person to person, sneezing/vomiting onto food contact surfaces) 
Storing/cleaning incorrectly 
Failure to spot signs of pests 
 
Symptoms of a fo...
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330 ServSafe Chapter 2 questions and answers 100% correct
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330 ServSafe Chapter 2 questions and answers 100% correct 
True or False: Drink for drink, a lean guest will have a higher BAC than a guest with a large amount of body fat? 
False 
 
 
 
True or False: A 12 ounce beer contains less alcohol than 1 1/2 ounces of 80 proof vodka? 
False 
 
 
 
True or False: The liver can break down alcohol at the rate of two drinks per hour? 
False, ONE drink per hour 
 
 
 
True or False: Carbs are the best type of food to serve with alcohol to help prevent intoxi...
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The Safe Food Handler, Chapter 4, 7th Edition ServSafe Coursebook Study Questions with Correct Answers 100% Verified and Graded A+ 2024
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The Safe Food Handler, Chapter 4, 7th Edition ServSafe Coursebook Study Questions with Correct Answers 100% Verified and Graded A+ 2024 
Carriers - Correct Answer people who carry pathogens and infect others without getting sick themselves 
 
Hand antiseptics (or hand sanitizers) - Correct Answer liquids or gels that help lower the number of pathogens on the skin; use AFTER handwashing 
 
Impermeable - Correct Answer liquid cannot pass through the cover 
 
Hair restraint - Correct Answer Device...
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ServSafe Chapter 7, Top Exam Questions and answers, 100% Accurate, rated A+
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ServSafe Chapter 7, Top Exam Questions and answers, 100% Accurate, rated A+ 
 
 
Install these when holding foods to protect from contaminants - -Food covers and sneeze guards 
 
Internal temperature for holding hot foods - -135 degrees Fahrenheit or higher 
 
Internal temperature for holding cold foods - -41 degrees Fahrenheit or lower 
 
When should you check food temperatures? - -At least every 4 hours 
 
Should you use hot-holding equipment to reheat food? - -No, not unless it is built to do...
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