Servsafe final practice - Study guides, Class notes & Summaries

SERVSAFE Manager Practice Test 2023 Which item should be rejected? Bags of organic cookies in torn packaging What is the first step of cleaning and sanitizing stationary equipment? Unplug the unit Why are people who take certain medications at risk for foodborne illness? Their immune systems are compromised What temperature should the water be for manual dishwashing? Must be at least 110 ̊F (43 ̊C) When transporting food off-site, how should information such as a use-by date and time ...

SERVSAFE Manager Practice Test 2023 Which item should be rejected? Bags of organic cookies in torn packaging What is the first step of cleaning and sanitizing stationary equipment? Unplug the unit Why are people who take certain medications at risk for foodborne illness? Their immune systems are compromised What temperature should the water be for manual dishwashing? Must be at least 110 ̊F (43 ̊C) When transporting food off-site, how should information such as a use-by date and time ...

Servsafe Manager 2020 Exam Questions and Answers;Possible questions for the final exam 1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness C. When two or more people report the same illness from eating the sa...

SERVSAFE REVIEW 3 Questions and Answers 100% Correct What is the minimum internal cooking temperature for raw eggs prepared for immediate service? 145*F Fresh beef must be received at or below? 41*F An operation must obtain a variance from the regulatory authority before, Methods that require a variance and a HACCP plan are: Smoking of food as a method of preservation--but not if smoking is for flavor enhancement. • Curing of food such as ham, sausages, etc. • Using food additives to pres...

Food Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam Questions With Complete Solutions Rated A+ 180 - 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 f...

ServSafe Manager Practice Tests questions and answers latest top score. One of the FDA-recommended food safety responsibilities of a manager is: - correct answers.Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored. How can a food handler reduce or eliminate the risk of food contamination? - correct answers.Washing their hands after using the restroom. How long should hands and arms be scrubbed during hand washing? - corr...

Servsafe Food Protection Manager Exam Review Questions and Answers (100% Pass) To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to food security on file, and know ___ - Answer️️ -who to contact about suspicious activities Which type of thermometer can read temperature without the item's surface? - Answer️️ -infrared The 5 common mistakes that can lead to food borne illness are fa...

SERVSAFE Manager Practice Test 2023 Which item should be rejected? Bags of organic cookies in torn packaging What is the first step of cleaning and sanitizing stationary equipment? Unplug the unit Why are people who take certain medications at risk for foodborne illness? Their immune systems are compromised What temperature should the water be for manual dishwashing? Must be at least 110 ̊F (43 ̊C) When transporting food off-site, how should information such as a use-by date and time ...