Servsafe manager prac - Study guides, Class notes & Summaries

Which unused items may be re-served to another customer? - ANSWER-Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - ANSWER-Under hot running water. How should a cloth used for wet-wiping be stored? - ANSWER-In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - ANSWER-In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a fo...

Servsafe Manager Practice Tests |Verified Questions And Answers Latest Quiz Servsafe Manager Practice Tests |Verified Questions And Answers Latest Quiz

180 - ANS-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?

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Which unused items may be re-served to another customer? - correct answer Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - correct answer Under hot running water. How should a cloth used for wet-wiping be stored? - correct answer In a bucket of sanitizing solution. Where should the scoop for the ice ...

ServSafe Manager Practice Exam Questions and Answers Updated (2024/2025) (Verified Answers)ServSafe Manager Practice Exam Questions and Answers Updated (2024/2025) (Verified Answers)ServSafe Manager Practice Exam Questions and Answers Updated (2024/2025) (Verified Answers)ServSafe Manager Practice Exam Questions and Answers Updated (2024/2025) (Verified Answers)

Which unused items may be re-served to another customer? - Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - Under hot running water. How should a cloth used for wet-wiping be stored? - In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a food handler? - Jaundice. What is ...

Food Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam180 - correct answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - correct answer A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - correct answer What is the temperature range for the danger zone? spore - correct answer What is...

180 - ANSWER-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - ANSWER-What is the temperature range for the danger zone? spore - ANSWER-What is the form some bacteria take to keep from dying when they do not have enough food? state - ANSWER-Most regulations for food service operations are at what level? ...

ServSafe Manager Practice Test Questions & Time/Temp Verified Quiz ServSafe Manager Practice Test Questions & Time/Temp Verified Quiz