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Food Protection Manager / ServSafe Food Handling/Learn2Serve Complete Package Deal For Guaranteed Success
[Show more]Food Protection Manager / ServSafe Food Handling/Learn2Serve Complete Package Deal For Guaranteed Success
[Show more]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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Add to cartServSafe 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...
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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Add to cartServSafe 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...
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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Add to cartServSafe 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...
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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Add to cartServSafe 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...
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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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...
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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Add to cartTAP 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...
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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Add to cartFood 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...
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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Add to cartState 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...
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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Add to cartAEST 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...
1x sold
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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Add to cartWalmart 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...
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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Add to cartFood 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 ...
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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Add to cartFood 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...
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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Add to cartFood 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...
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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Add to cartFood 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 ...
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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Add to cartFood 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,...
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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Add to cartFood 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...
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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Add to cartNKY 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...
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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Add to cartFood 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...
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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Add to cartFood 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?...
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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Add to cartServSafe 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...
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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Add to cartLearn2Serve 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...
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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Add to cartFood 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 
...
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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Add to cart360 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...
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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Add to cartFood 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...
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...
Preview 2 out of 8 pages
Add to cartFood 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...
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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Add to cartServSafe 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...
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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Add to cartFood 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...
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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Add to cartTexas 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...
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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Add to cartFood 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...
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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Add to cartServSafe 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...
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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Add to cartSERVSAFE 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...
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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Add to cartFood 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...
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...
Preview 3 out of 17 pages
Add to cartNYC 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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