2022 servsafe Study Questions

2022 servsafe Study Questions ready to eat TCS foods have a shelf life of how many days - ✔✔7 cooked vegetable should be hot held at what temp - ✔✔135 a manager can tell if a dishwasher is compliance by - ✔✔looking fo ...

2022 servsafe Study Questions ready to eat TCS foods have a shelf life of how many days - ✔✔7 cooked vegetable should be hot held at what temp - ✔✔135 a manager can tell if a dishwasher is compliance by - ✔✔looking for the NSF seal or ANSI certification purpose of a sanitizer test kit - ✔✔concentration of a chemical solution food contamination resulting in foodborne illness is cause by - ✔✔unwashed hands A TCS food was prepped on june 1st what date should be placed on it - ✔✔used by june 7th if exposed to norovirus who should food handler contact - ✔✔manager wash your hands for how many seconds - ✔✔10-15 the ambient air thermometer in a hot holding unit should be located - ✔✔coolest part of the unit dry food should be placed how many inches off floor - ✔✔6 an employee with salmonella typhi can return to work - ✔✔after symptoms have been gone for 24hours bacterial contamination of food is best prevented by - ✔✔purchasing from approved suppliers what information must shellstock tags contain - ✔✔date of harvesting acidic foods should never be stored in - ✔✔copper containers a process that requires the implementation of a HACCP plan - ✔✔using time as a public health control for sushi rice grilled salmon temp - ✔✔145 before plating a piece of pie after busing a table the server should - ✔✔wash their hands one way to prevent pests from entering an operation is - ✔✔immediately inspect shipments when they arrive what item can be placed in the same insulated container with packages of raw steaks - ✔✔fresh pork chops a consumer advisory notifies guests about risks - ✔✔of raw or under cooked ingredients if hand sink is dirty and full of straws and ice - ✔✔immediately clean and sanitize the hand sink and retrain staff on the correct use of hand sinks an operation may be cited for a violation - ✔✔if they serve raw shellfish to high risk population a condition that requires a manager to exclude a food handler from prep areas - ✔✔food handler having diarrhea whole pork must be cooked to - ✔✔145 which food should be received at 41 or lower - ✔✔raw pork always purchasing sushi grade fish from approved supplier prevents a contamination of - ✔✔parasitic all food and nonfood items must be stored - ✔✔away from the wall which item can be worn by a food handler - ✔✔plain metal ring what can be served to nursing home residents - ✔✔romaine lettuce with oil and vinegar dressing food handler has vomited and has diarrhea, he should - ✔✔be restricted from working with food bleach is which type of sanitizer - ✔✔chlorine an operation is offering ROP method take out food - ✔✔the business should create a HACCP plan sanitized utensils should be stored - ✔✔6 inches off floor best way to prevent a foodborne illness from shellfish - ✔✔purchase shellfish from approved reputable suppliers a thermometer used to check food should be accurate within - ✔✔2*F a food handler must report to manager if diagnosed with - ✔✔salmonella typhi receiving poultry temp max is - ✔✔41 chemicals that are used or stored in an operation should have a - ✔✔safety data sheet first step in handwashing is to - ✔✔wet hands what item can be re-served to customers - ✔✔wrapped crackers storage containers for recyclables must be - ✔✔designed to prevent the entry of rodents poultry should be cooked to - ✔✔165 example of corrective action - ✔✔reheating food on a buffet that is below 135 fresh made chili on may 7th can only be stored to - ✔✔may 7th protective shields on light fixtures is to prevent - ✔✔broken glass from getting into food an operation that closes due to immediate health hazards must get approval from - ✔✔the local regulatory authority to re-open which canned food can be accepted - ✔✔pork and beans with a tear in a corner of the label a food contact surface in constant use must be cleaned at least - ✔✔every 4 hours example of monitoring a critical control point is - ✔✔measuring food temps on a steam table at