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Food Protection Manager / ServSafe Food Handling/Learn2Serve Complete Package Deal For Guaranteed Success $24.49   Add to cart

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Food Protection Manager / ServSafe Food Handling/Learn2Serve Complete Package Deal For Guaranteed Success

Food Protection Manager / ServSafe Food Handling/Learn2Serve Complete Package Deal For Guaranteed Success

33 items

ServSafe Food Safety Manager Exam: 7th Edition Complete

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ServSafe Food Safety Manager Exam: 7th Edition Complete foodborne illness (fbi) Ans- a disease transmitted to people by food foodborne illness outbreak Ans- when 2 or more people have the same symptoms after eating the same food TCS food Ans- food that needs time and temperature control for s...

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ServSafe Food Handler Test

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ServSafe Food Handler Test 2023 Hot food required for service the next day should: Ans- be cooled rapidly then refrigerated Hot food should be held at ___ during service Ans- a minimum of 135°F How often should a food handler change their gloves? Ans- once they become dirty Which food may be re...

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ServSafe Food Handler Verified Answers

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ServSafe Food Handler Verified Answers The three types of hazards that make food unsafe biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Pathogens A food handler spills sanitizer into the fryer and then lets its soak...

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ServSafe Food Handler Test Graded A

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ServSafe Food Handler Test Graded A Hot food required for service the next day should: be cooled rapidly then refrigerated Hot food should be held at ___ during service a minimum of 135°F How often should a food handler change their gloves? once they become dirty Which food may be re-served...

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Servsafe Food Handler Examination Already Rated A

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Servsafe Food Handler Examination Already Rated A 1. It is important to cover food when storing it in order to a. seal in the flavor b. decrease discoloration c. prevent cross-contamination d. keep temperature consistent c. prevent cross contamination 2. A food handler has finished slici...

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TAP Series: Food Safety Training Verified Solutions

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TAP Series: Food Safety Training Verified Solutions Which cleaning product is required to stop cross-contact of allergen foods: ️Detergent In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: ️110F Ware wash machines that use hot whater to saniti...

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Food Safety Manager Flash Cards

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Food Safety Manager Flash Cards Verified Answers 180 In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea A food handler must be excluded from the food establishment for which symptoms? 41 to 135 What is the tempera...

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State Food Safety With Verified Answers 2024

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State Food Safety With Verified Answers 2024 A Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of days. What must her manager do? A) Restrict until Regulatory approval is obtained B) Exclude until Regulatory approbal is obtained C) Allow the worker t...

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AEST Ag Associate Food Safety Already Graded A+

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AEST Ag Associate Food Safety Already Graded A+ Food temperature "DANGER ZONE" ️40-140 F where should eggs be stored? ️in the refrigerator, in the back where temperatures are the coldest which of the following entities is responsible for certifying egg cartons? ️USDA what grade of eg...

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Walmart Food Safety Test All Answers Complete Answers

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Walmart Food Safety Test All Answers Complete Answers What symptom requires a food handler to be excluded from the operation? ️Jaundice What should staff do when receiving a delivery of food and supplies? ️visually inspect all food items Single use gloves are not required when... ️washin...

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Food Safety 100 Verified Answers

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Food Safety 100 Verified Answers Foodborne Illness An illness that is transmitted from food to people Called food poisoning Are foodborne illnesses contagious? Yes What are the four microorganisms that cause our food to become unsafe? Viruses Bacteria-cant see or smell Parasites Fungi ...

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Food Safety Questions and Answers Complete Answers

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Food Safety Questions and Answers Complete Answers 1. Which is TRUE regarding food safety training? a. The ideal length for a training session is one to two hours b. Training records should be used to document training c. Employees only require food safety knowledge that is specific to their...

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Food Safety Already Graded A+

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Food Safety Already Graded A+ Bacteria is likely to grow quickly in PHF with water activity of 0.85 or higher. ️True For PHF with high water activity, cold holding temperatures should be maintained at 41 degrees or less. ️True Bacteria grow best in warm, dry food. ️False Bacteria gro...

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Food Safety Already Graded A+

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Food Safety Already Graded A+ The container a food is stored in will affect how quickly it will cool ️True. For example, shallow pans, and stainless steel releases heat faster than plastic Properly storing food in cooler reduces the chances of a food borne illness. From top to bottom, place ...

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Food 1000 - Lecture 1:History Of Food Safety Already Graded A+

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Food 1000 - Lecture 1:History Of Food Safety Already Graded A+ Food Safety ️scientifically based prevention of foodborne illness by approriate handling, preparation and storage of food : First Cholera Pandemic ️- First Cholera pandemic ( 1st global disease) by contaminated rice in India,...

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Food Safety Manager Study Guide Already Graded A

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Food Safety Manager Study Guide Already Graded A A foodborne illness is a disease transmitted to people through food. An illness is considered an outbreak when: ️1. Two or more people have the same symptoms after eating the same food. 2. An investigation is conducted by state and local regul...

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NKY Food Safety

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NKY Food Safety Guidelines Cross Contamination Transfer of harmful substances to food or to other surfaces Food Contamination Biological - bacteria, viruses Chemical - cleaning products, insecticides, pesticides Physical - hair, glass Brainpower Read More Biological Food Contaminat...

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Food Safety Manager Flash Cards Already Graded A+

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Food Safety Manager Flash Cards Already Graded A+ 1 hour ️a foodhandler who spends an entire shift deboning chicken should change gloves after 1. Conduct a hazard analysis 2. determine critical control points (CCPs) 3. establish critical limits 4. establish monitoring procedures 5. ide...

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Food Protection Manager Certification Examination

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Food Protection Manager Certification Examination Which food should be cooked to an internal temperature of at least 155°F (68°C) for 15 seconds? A. Pork roast B. Fish fillets C. Ground beef patties ️ D. Stuffed peppers What is the first step in cooling a large pan of rice?...

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ServSafe Food Protection Manager Exam Review

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ServSafe Food Protection Manager Exam Review To prevent intentional food contamination, a manager should know who is in the facility, monitor product security, keep food security information on file, and know ___ ️Who to contact about suspicious activities Which type of thermometer can...

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Learn2Serve Food Safety Protection Manager Certification

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Learn2Serve Food Safety Protection Manager Certification Which step is essential to the success of any HACCP? ️Educate and train employees Prerequisite programs provide the _______ and _______ conditions required to produce safe food. ️Environmental, operating The major element...

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Food Safety Manager Exam Guaranteed Success

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Food Safety Manager Exam Guaranteed Success The Person In Charge (PIC) is responsible for all of the following except: ️Complying with staff's vacation requests If a Food Employee has a minor cut on their hand, they should: ️Cover the cut with a watertight bandage and a glove ...

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360 Training Food Protection Manager Certification Graded A+

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360 Training Food Protection Manager Certification Graded A+ After completing preliminary tasks, the HACCP team will need to work on the initial plan by: ️Following the HACCP principles Which of the following is not included in the corrective action principle? - Record the corrective a...

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Food Protection Manager

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Food Protection Manager A foodborne outbreak occurs when at least: ️2 people show similar symptoms from eating the same food at the same location. An example of a high-risk population includes: ️All of these (Young People, The Elderly, Sick People). All foods served in a food e...

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Food Safety Manager Flash Cards Already Graded A+

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Food Safety Manager Flash Cards Already Graded A+ In a heat-sanitizing dishwashing machine, the minimum temperature for the final rinse is: ️180°F. A food handler must be excluded from the food establishment for symptoms such as: ️Jaundice, vomiting, and/or diarrhea. The tempe...

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ServSafe Food Protection Manager Study Guide Complete Solutions

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ServSafe Food Protection Manager Study Guide Complete Solutions A foodborne illness is defined as: ️A disease carried or transmitted to people by food. A foodborne illness outbreak occurs when: ️Two or more people experience the same illness after consuming the same food. Highe...

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Food Safety Manager Test - Practice Questions Graded A+

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Food Safety Manager Test - Practice Questions Graded A+ A thermocouple is: ️A metal-probed thermometer. It features a metal probe, with the sensing area located at the tip, and displays readings digitally. This type of thermometer is commonly used for measuring the temperature of both t...

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Texas Food safety Managers Test Already Graded A+

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Texas Food safety Managers Test Already Graded A+ What should the person in charge of a nursing home do if a food handler has a sore throat and fever? - A. Require the food handler to wear a medical face mask. - B. Let the food handler wash dishes. - C. Send the food handler home. ️C. Send the f...

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Food Safety Manager Training Verified Solutions

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Food Safety Manager Training Verified Solutions General Guidelines for Holding Food for Service 1. Use Covers and Sneeze Guards: Protect food from contaminants and help maintain internal temperatures. 2. Correct Holding Temperatures: Keep food at the proper internal temperatures. 3. Therm...

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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 __________ inch...

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SERVSAFE 90 QUESTIONS ALL ANSWERS CORRECT

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SERVSAFE 90 QUESTIONS ALL ANSWERS CORRECT An action that could lead to cross-contamination is: ️ Touching more than one TCS (Time/Temperature Control for Safety) food before washing your hands. The main risk of transporting ice in containers that were originally used for chemicals is tha...

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Food Protection Course - Free Online Training

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Food Protection Course - Free Online Training 1. All food service establishments must have a current and valid permit issued by the NYC Health Department. ️ True 2. Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation...

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NYC Food Protection Certificate Exam Rated A

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NYC Food Protection Certificate Exam Rated A 1. All food service establishments must have: ️ A current and valid permit issued by the NYC Health Department. 2. When do Health Inspectors have the right to inspect a food service or food processing establishment? ️ As long as it is in o...

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