Bundle > ServSafe Food Handler Bundle| All Exams |Practice test Questions with Correct Answers |2022/2023 Already Graded A+

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ServSafe Food Handler Bundle| All Exams |Practice test Questions with Correct Answers |2022/2023 Already Graded A+

ServSafe Food Handler Bundle| All Exams| Practice test Questions with Correct Answers |2022/2023 Already Graded A+... [Show More]

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 *NURSING> QUESTIONS & ANSWERS > ServSafe Food Handler Test Questions and Answers with Verified Solutions (All)

ServSafe Food Handler Test Questions and Answers with Verified Solutions

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 the...

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 ServSafe Food Safety Training Program (SERVSAFE)> QUESTIONS & ANSWERS > Serv-Safe Food Handler Questions and Answers Already Passed (All)

Serv-Safe Food Handler Questions and Answers Already Passed

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...

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 Business Research> QUESTIONS & ANSWERS > NRF Customer service exam study guide (2022/2023) Graded A+ (All)

NRF Customer service exam study guide (2022/2023) Graded A+

A good reason for creating an opening for discussion is to: ✔✔D.Get to know what the customer wants Which of the following are appropriate reasons for following up with a customer? ✔✔B.You finall...

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 Business Research> QUESTIONS & ANSWERS > NRF Customer service exam study guide (2022/2023) Graded A+ (All)

NRF Customer service exam study guide (2022/2023) Graded A+

A good reason for creating an opening for discussion is to: • Break down the customer's sales resistance • Convince the customer how much you know about the product • Get to know what the customer...

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 ServSafe Food Safety Training Program (SERVSAFE)> QUESTIONS & ANSWERS > ServSafe Food Handler Guide, Chapter 5: Cleaning and Sanitizing Questions with Correct Answers Rated A+ (All)

ServSafe Food Handler Guide, Chapter 5: Cleaning and Sanitizing Questions with Correct Answers Rated A+

cleaning ✔✔removes food and other dirt from a surface sanitizing ✔✔reduces pathogens on a surface to safe levels purpose of cleaning and sanitizing ✔✔prevent the spread of pathogens to food and cont...

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 ServSafe Food Safety Training Program (SERVSAFE)> QUESTIONS & ANSWERS > ServSafe Food Handler Examination Questions with correct Answers Latest Update Graded A+ (All)

ServSafe Food Handler Examination Questions with correct Answers Latest Update Graded 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 contam...

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 ServSafe Food Safety Training Program (SERVSAFE)> QUESTIONS & ANSWERS > ServSafe Food Handler Examination Questions with certified Solutions Latest Update Graded A+ (All)

ServSafe Food Handler Examination Questions with certified Solutions Latest Update Graded 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 contam...

By StudyMasters Hub

QUESTIONS & ANSWERS

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 ServSafe Food Safety Training Program (SERVSAFE)> QUESTIONS & ANSWERS > ServSafe food handler guide test Questions with Verified Answers already passed (All)

ServSafe food handler guide test Questions with Verified Answers already passed

1.) What are three types of hazards that make food unsafe ? ✔✔D.) chemical , physical , and biological 2.) cross-contamination occurs when .......? ✔✔c.) pathogens transfer from one surface or food...

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 ServSafe Food Safety Training Program (SERVSAFE)> QUESTIONS & ANSWERS > ServSafe Food Handler Guide Questions with Correct Answers(2022/2023) Already Passed (All)

ServSafe Food Handler Guide Questions with Correct Answers(2022/2023) Already Passed

Hazards for the Environment ✔✔Biological, chemical, and physical Biological hazards ✔✔bacteria, viruses, parasites, and fungi Chemical hazards ✔✔Cleaners, sanitizers, and polishes Physical hazards...

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 ServSafe Food Safety Training Program (SERVSAFE)> QUESTIONS & ANSWERS > ServSafe Food Handler Practice test Questions with Correct Answers 2022/2023 Already Graded A (All)

ServSafe Food Handler Practice test Questions with Correct Answers 2022/2023 Already Graded A

Why is food safety important? ✔✔- to prevent and stop foodborne illness and contaminants from getting food and creating outbreaks - no loss of sales or business - to maintain a good reputation f...

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 ServSafe Food Safety Training Program (SERVSAFE)> QUESTIONS & ANSWERS > ServSafe Food Handler Practice Test (Pt. 1) Questions and Answers Rated A+ (All)

ServSafe Food Handler Practice Test (Pt. 1) Questions and Answers Rated A+

Why is food safety important? A.) To prevent and stop foodborne illness and contaminants from getting into food and creating an outbreak B.) No loss of sales or business C.) To maintain a good re...

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QUESTIONS & ANSWERS

$11

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 ServSafe Food Safety Training Program (SERVSAFE)> QUESTIONS & ANSWERS > SERVSAFE Food Handler Questions and Answers with Verified Solutions (All)

SERVSAFE Food Handler Questions and Answers with Verified Solutions

foodborne illness ✔✔Disease transmitted to people by food foodborne illness outbreak ✔✔when two or more people have the same symptoms requires investigation contamination ✔✔presence of harmful sub...

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$12

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 ServSafe Food Safety Training Program (SERVSAFE)> QUESTIONS & ANSWERS > ServSafe Food Safety Diagnostic Test Questions and Answers Already Passed (All)

ServSafe Food Safety Diagnostic Test Questions and Answers Already Passed

The purpose of a food safety management system is to ✔✔Prevent foodborne illness by controlling risks and hazards A managers responsibility to actively control risk factors for foodborne illnesses...

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