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ServSafe FINAL EXAM QUESTIONS AND COMPLETE ANSWERS Why are preschool-age children at a higher risk for foodborne illnesses? Which is a TCS food? The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and What is an important measure for preventing foodborne illness? Raw chicken breasts are left out at room temperature on a prep table. What i...

ServSafe Manager Practice Questions with 100% correct answers 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 machine be stored between uses? -Correct Answer-In a protected and designated loc...

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...

A catering employee removed a 135°F (57°C) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out? A 12:00 p.m. B 2:00 p.m. C 3:00 p.m. D 4:00p.m. - C 3:00 p.m. 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)? A 2 hours B 3 hours C 4 hours D 5 hours - D 5 hours

ServSafe Manager Exam Practice Questions and Answers 2024.

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