Temperature danger zone - Study guides, Class notes & Summaries
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Limited Food Managers Course Certification Exam Questions With Correct Answers
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How long is a Suffolk County Food Service Permit valid for? - Answer 1 year 
 
Who does the Food Manager's certificate belong to? - Answer the individual completing the class 
 
Where must the Food Manager's certificate be posted? - Answer visible to your patrons 
 
4). How long is the Suffolk County Limited Food Manager's Certificate valid for? - Answer 3 years 
 
True or False: A restaurant can deny access to an inspector if the store is very busy and the owner is not present. - Answer False 
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tummy safe exam questions & answers 2023/2024
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tummy safe exam questions & answers 2023/2024 
 
 
food temperature danger zone - ANSWER-40 degrees f to 140 degrees f 
 
do not serve any cans that have been - ANSWER-dented or damaged 
 
first in - ANSWER-first out 
 
Listeria m. bacteria can grow at 40° - 45°F in a refrigerator that is not cold enough. - ANSWER-Illness and even miscarraige could result. 
 
Store food away from - ANSWER-cleaning supplies 
 
Store dry foods, like uncooked pasta and rice, - ANSWER-in cool, dry locations. 
 
St...
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AAA Food manager certification exam 2023 with 100% correct answers
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A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? 
Hepatitus A 
 
 
 
Under ideal conditions bacteria can multiply every? 
20 minutes 
 
 
 
What is the range of temperature for the danger zone? 
41 - 135 Degrees 
 
 
 
Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit? 
Listeria 
 
 
 
which parasite is associated with foodborne illnesses caused by undercooked pork? 
Trichinella ...
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NYC FOOD PROTECTION COURSE EXAM 2024 WITH 100% CORRECT ANSWERS
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All food service establishments must have a current and valid permit issued by the New York City Department Of Health and Mental Hygiene. - correct answer True 
 
Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of establishment during an inspection. - correct answer True 
 
Obstruction or interference with Health Inspectors in the performance of their duties may result in the c...
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Safestaff Food Handler Certificate Program Actual Exam Questions | 100% Correct Answers | Verified 2024 Version
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If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe - True 
A leading cause of foodborne illness is unsafe food handling by food service workers - True 
Big 8 Allergens - Milk, Soy, Eggs, Wheat, Fish, Shellfish, Peanuts, Tree Nuts 
Florida Law requires food safety training for food service workers - True 
TCS must not remain in the Temperature Danger Zone for more than... - 4 Hours 
TCS food the has been in the Temperature Danger Zone for longer than the ...
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AAA Food manager certification test questions and answers
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A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? 
Hepatitus A 
 
 
Under ideal conditions bacteria can multiply every? 
20 minutes 
 
 
What is the range of temperature for the danger zone? 
41 - 135 Degrees 
 
 
Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit? 
Listeria 
 
 
which parasite is associated with foodborne illnesses caused by undercooked pork? 
Trichinella 
 
 
Whi...
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2024 PUBLIX BAKERY MANAGER TEST ACTUAL QUESTIONS AND ANSWERS SOLVED 100%
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2024 PUBLIX BAKERY MANAGER TEST ACTUAL QUESTIONS AND ANSWERS SOLVED 100% 
 
 
Temp and humidity of proof box 
110°F/85% humidity 
What is the DDT? 
Desired dough temp is 78°F-82°F 
What temp is yeast killed? 
140°F 
What should the internal temp of bread be after it has baked? 
199°F-204°F 
What temp and how long should 100% Whole Wheat 5 grain bread be baked at? 
steam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28 minutes 
What is the CALM approach? 
Stay Cool,...
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FSM EXAM QUESTIONS AND ANSWERS
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What water activity do potentially hazardous foods have? - Answer- 0.85 or above 
 
What are the conditions that encourage fast bacterial growth? - Answer- FATTOM (food, acidity levels, temperature, time, oxygen need, and moisture) 
 
What is the "danger zone"? - Answer- 40-140 degrees Fahrenheit (or 41-135) 
 
What constitutes as adulterated food? - Answer- foods that are decomposed/produced in unsanitary conditions 
 
What is the only use for cloths submerged in sanitary buckets containing t...
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Publix Bakery Manager Test Study Questions 100% Solved 2024-2025
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Temp and humidity of proof box - 110°F/85% humidity 
 
What is the DDT? - Desired dough temp is 78°F-82°F 
 
What temp is yeast killed? - 140°F 
 
What should the internal temp of bread be after it has baked? - 199°F-204°F 
 
What temp and how long should 100% Whole Wheat 5 grain bread be baked at? - steam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28 minutes 
 
What is the CALM approach? - Stay Cool, Apologize for the problem, Listen with empathy, Make it right...
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FOOD SAFETY MANAGER QUESTIONS AND ANSWERS
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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 leve...
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