Bundle > ServSafe Bundled Exams Questions and Answers with Certified Solutions (2022/2023) (Verified Answers)

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ServSafe Bundled Exams Questions and Answers with Certified Solutions (2022/2023) (Verified Answers)

ServSafe Bundled Exams Questions and Answers with Certified Solutions (2022/2023) (Verified Answers)... [Show More]

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 Food and Nutrition> QUESTIONS & ANSWERS > ServSafe Manager Exam Questions and Answers Graded A+ (All)

ServSafe Manager Exam Questions and Answers Graded A+

ServSafe Manager Exam Questions and Answers Graded A+ what should you do when taking a food order from customers who have concerns about food allergies ✔✔Describe each menu item to the customer who a...

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 Food and Nutrition> QUESTIONS & ANSWERS > STUDY GUIDE 1: ServSafe Manager Exam Questions and Answers 100% Pass (All)

STUDY GUIDE 1: ServSafe Manager Exam Questions and Answers 100% Pass

STUDY GUIDE 1: ServSafe Manager Exam Questions and Answers 100% Pass A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)?...

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 Nutrition> QUESTIONS & ANSWERS > ServSafe Manager Practice Exam 2021/2022 with Verified Solutions (All)

ServSafe Manager Practice Exam 2021/2022 with Verified Solutions

ServSafe Manager Practice Exam 2021/2022 with Verified Solutions Which unused items may be re-served to another customer? ✔✔Prepackaged items such as soup crackers. What is NOT considered a safe way...

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 Nutrition> QUESTIONS & ANSWERS > Servsafe Manager 2022 Exam Questions and Answers with Complete Solutions (All)

Servsafe Manager 2022 Exam Questions and Answers with Complete Solutions

Servsafe Manager 2022 Exam Questions and Answers with Complete Solutions 1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an opera...

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 Nutrition> QUESTIONS & ANSWERS > Servsafe manager – Temperatures Questions and Answers 100% Pass (All)

Servsafe manager – Temperatures Questions and Answers 100% Pass

Servsafe manager – Temperatures Questions and Answers 100% Pass Maximum acceptable receiving temp. for fresh beef ✔✔41 degrees warmest acceptable receiving temp. for eggs ✔✔45 degrees Max internal...

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QUESTIONS & ANSWERS

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 Business> QUESTIONS & ANSWERS > ServSafe Alcohol Exam Questions and Answers 100% Pass (All)

ServSafe Alcohol Exam Questions and Answers 100% Pass

ServSafe Alcohol Exam Questions and Answers 100% Pass T/F You may be charged with a crime simply for serving a guest who appears to be intoxicated. ✔✔True T/F It is illegal to serve alcohol to a p...

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 Nutrition> QUESTIONS & ANSWERS > SERVSAFE: TEMPERATURES QUESTIONS ANS ANSWERS ALREADY PASSED (All)

SERVSAFE: TEMPERATURES QUESTIONS ANS ANSWERS ALREADY PASSED

SERVSAFE: TEMPERATURES QUESTIONS ANS ANSWERS ALREADY PASSED Receiving Temperature for "COLD TCS" Food ✔✔Receive 41°F Receiving Temperature for "Live Shellfish (oysters, mussels, clams, and scallop...

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QUESTIONS & ANSWERS

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 Nutrition> QUESTIONS & ANSWERS > ServSafe Test: Temperatures Questions and Answers 100% Pass (All)

ServSafe Test: Temperatures Questions and Answers 100% Pass

ServSafe Test: Temperatures Questions and Answers 100% Pass Beef stew must be cooled from ___F to ___ F within how many hours? ✔✔135 F to 70 F, 2 hr After it is cooled the first time, beef stew mus...

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 Nutrition> QUESTIONS & ANSWERS > ServSafe Temperatures Questions and Answers Graded A+ (All)

ServSafe Temperatures Questions and Answers Graded A+

ServSafe Temperatures Questions and Answers Graded A+ Poultry: including whole or ground chicken, turkey, or duck ✔✔165°F for 15 seconds stuffing made with fish, meat, or poultry ✔✔165°F for 15 sec...

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 Nutrition> QUESTIONS & ANSWERS > ServSafe General Terms with Complete Solutions (All)

ServSafe General Terms with Complete Solutions

ServSafe General Terms with Complete Solutions Foodborne Illness ✔✔A disease trasmitted to people by food. Foodborne Illness Outbreak ✔✔Two or more people have the same symptoms after eating the s...

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 Nutrition> QUESTIONS & ANSWERS > ServSafe Post Test Questions and Answers with Verified Solutions (All)

ServSafe Post Test Questions and Answers with Verified Solutions

ServSafe Post Test Questions and Answers with Verified Solutions One way for managers to show that they know how to keep food safe is to ✔✔become certified in food safety What is the purpose of a...

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 Nutrition> QUESTIONS & ANSWERS > ServSafe Food Safety Exam Questions and Answers Rated A+ (All)

ServSafe Food Safety Exam Questions and Answers Rated A+

ServSafe Food Safety Exam Questions and Answers Rated A+ The purpose of a food safety management system is to: ✔✔prevent foodborne illness by controlling risks and hazards A manager's responsibili...

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 Nutrition> QUESTIONS & ANSWERS > ServSafe practice Test questions and answers already passed (All)

ServSafe practice Test questions and answers already passed

ServSafe practice Test questions and answers already passed Which group of individuals has a higher risk of foodborne illness? ✔✔Elderly people Parasites are commonly associated with ✔✔Seafood Cig...

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QUESTIONS & ANSWERS

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 Food and Nutrition> QUESTIONS & ANSWERS > ServSafe: Important Numbers Questions and Answers Already Passed (All)

ServSafe: Important Numbers Questions and Answers Already Passed

ServSafe: Important Numbers Questions and Answers Already Passed 181 F Highest temp for heat-sanitizing dishwasher 165 F (Temperatures taken here must be instantaneous) Internal temp for poultry,...

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QUESTIONS & ANSWERS

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 Food and Nutrition> QUESTIONS & ANSWERS > ServSafe ch. 1-15 Questions and Answers 100% Pass (All)

ServSafe ch. 1-15 Questions and Answers 100% Pass

ServSafe ch. 1-15 Questions and Answers 100% Pass Foodborne illness ✔✔Disease transmitted to people by food Foodborne illness outbreak ✔✔When at least 2 people have the same symptoms after eating t...

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 Food and Nutrition> QUESTIONS & ANSWERS > ServSafe 90 Questions with Complete Solutions (All)

ServSafe 90 Questions with Complete Solutions

ServSafe 90 Questions with Complete Solutions which action could lead to cross contamination? ✔✔touching more than one TCS food before washing your hands the primary risk associated with transport...

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 Food and Nutrition> QUESTIONS & ANSWERS > ServSafe Study Guide Questions and Answers Rated A (All)

ServSafe Study Guide Questions and Answers Rated A

ServSafe Study Guide Questions and Answers Rated A Who are at risk for getting food borne illness? ✔✔Elderly, pregnant women, children, & people with a weak immune system. What is a Foodborne Outb...

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 Food and Nutrition> QUESTIONS & ANSWERS > ServSafe Chapters 1 -10 Questions and Answers Rated A (All)

ServSafe Chapters 1 -10 Questions and Answers Rated A

ServSafe Chapters 1 -10 Questions and Answers Rated A foodborne illness ✔✔disease transmitted to people through food conditions for "outbreak" ✔✔-2 or more people have same symptoms after eating sa...

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 Food and Nutrition> QUESTIONS & ANSWERS > ServSafe Study Guide (100 Questions) with Complete Solutions (All)

ServSafe Study Guide (100 Questions) with Complete Solutions

ServSafe Study Guide (100 Questions) with Complete Solutions what can you get from raw meat ? E. Coli FDA defense tool A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat) What does the T i...

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 Food and Nutrition> QUESTIONS & ANSWERS > 7th Edition SERVSAFE Exam Questions and Answers 100% Pass (All)

7th Edition SERVSAFE Exam Questions and Answers 100% Pass

7th Edition SERVSAFE Exam Questions and Answers 100% Pass Define foodborne illness. ✔✔a disease transmitted to people by food When is a foodborne illness considered an outbreak? ✔✔when 2 or more pe...

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 Food and Nutrition> QUESTIONS & ANSWERS > ServSafe Exam Review Questions and Answers Graded A (All)

ServSafe Exam Review Questions and Answers Graded A

ServSafe Exam Review Questions and Answers Graded A foodborne illness ✔✔an illness caused by eating contaminated food or beverage foodborne-illness outbreak ✔✔the occurence of 2 or more cases of a...

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 Food and Nutrition> QUESTIONS & ANSWERS > ServSafe Food Handler Questions and Answers 100% Verified (All)

ServSafe Food Handler Questions and Answers 100% Verified

ServSafe Food Handler Questions and Answers 100% Verified The three types of hazards that make food unsafe ✔✔biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot b...

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 Food and Nutrition> QUESTIONS & ANSWERS > Culinary ServSafe practice full exam with complete solutions (All)

Culinary ServSafe practice full exam with complete solutions

Culinary ServSafe practice full exam with complete solutions Which minimum internal cooking temperature must prime rib reach for 15 seconds? ✔✔165F (74C) Shell eggs cooked for immediate service mu...

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 Food and Nutrition> QUESTIONS & ANSWERS > Best ServSafe Study Guide Questions and Answers 100% Pass (All)

Best ServSafe Study Guide Questions and Answers 100% Pass

Best ServSafe Study Guide Questions and Answers 100% Pass Foodborne illness ✔✔Illness carried or transmitted to people by food. Outbreak of foodborne illness ✔✔incident in which two or more people...

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QUESTIONS & ANSWERS

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 Food and Nutrition> QUESTIONS & ANSWERS > ServSafe Practice Test (60 questions) and Answers 100% Pass (All)

ServSafe Practice Test (60 questions) and Answers 100% Pass

ServSafe Practice Test (60 questions) and Answers 100% Pass Which group of individuals has a higher risk of foodborne illness? Teenagers Elderly people Women Vegetarians ✔✔Elderly people Parasi...

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QUESTIONS & ANSWERS

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 Food and Nutrition> QUESTIONS & ANSWERS > ServSafe FINAL EXAM Questions and Answers Already Passed (All)

ServSafe FINAL EXAM Questions and Answers Already Passed

ServSafe FINAL EXAM Questions and Answers Already Passed Why are preschool-age children at a higher risk for foodborne illnesses? ✔✔They have not built up strong immune systems Which is a TCS food...

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 Food and Nutrition> QUESTIONS & ANSWERS > ServSafe Manager Exam Latest 2023 with Complete Solutions (All)

ServSafe Manager Exam Latest 2023 with Complete Solutions

ServSafe Manager Exam Latest 2023 with Complete Solutions 1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves co...

By Nutmegs

QUESTIONS & ANSWERS

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 Food and Nutrition> QUESTIONS & ANSWERS > ServSafe Manager Practice Exam (2022/2023) (Verified Answers) (All)

ServSafe Manager Practice Exam (2022/2023) (Verified Answers)

ServSafe Manager Practice Exam (2022/2023) (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...

By Nutmegs

QUESTIONS & ANSWERS

$10.5

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 Food and Nutrition> QUESTIONS & ANSWERS > ServSafe Practice Test (50 questions) with Verified Solutions (All)

ServSafe Practice Test (50 questions) with Verified Solutions

ServSafe Practice Test (50 questions) with Verified Solutions Who has the higher risk of foodborne illness? ✔✔Elderly people Parasites are commonly associated with: ✔✔seafood Ciguatera Toxin is co...

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QUESTIONS & ANSWERS

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 Food and Nutrition> QUESTIONS & ANSWERS > ServSafe Certification Questions and Answers 100% Pass (All)

ServSafe Certification Questions and Answers 100% Pass

ServSafe Certification Questions and Answers 100% Pass Foodborne Illness Outbreak ✔✔Two or more people High Risk Populations ✔✔Infants, preschool age children, pregnant women, the elderly, people...

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QUESTIONS & ANSWERS

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 Food and Nutrition> QUESTIONS & ANSWERS > ServSafe final exam questions and answers already passed (All)

ServSafe final exam questions and answers already passed

ServSafe final exam questions and answers already passed Foodborne Illness ✔✔A disease carried or transmitted to people by food Foodborne Illness Outbreak ✔✔When two or more people experience the s...

By Nutmegs

QUESTIONS & ANSWERS

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 Food and Nutrition> QUESTIONS & ANSWERS > ServSafe Manager Exam with Complete Solutions (All)

ServSafe Manager Exam with Complete Solutions

ServSafe Manager Exam with Complete Solutions what should you do when taking a food order from customers who have concerns about food allergies ✔✔Describe each menu item to the customer who ask, in...

By Nutmegs

QUESTIONS & ANSWERS

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