ServSafe 2017 Already Passed

ServSafe 2017 Already Passed 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 N ...

ServSafe 2017 Already Passed 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 regular times raw eggs should be cooked to ✔✔155 a manger must notify regulatory authority when a food handler has been diagnosed with ✔✔hepatitis a what is the purpose of air gap ✔✔to prevent blackflow identifying the cook that will check the temp a baked salmon is an example of HACCP plan ✔✔establishing monitoring procedures cooked and sliced poultry should be stored ✔✔in shallow pans NSF ✔✔evaluates and tests foodservice equipment a cook checks temp of food and finds it needs to cook longer which step is this in the corrective action ✔✔this is an example of continuing the cooking process when prepping food for a customer with food allergy ✔✔food handlers must wash, rinse, and sanitize cookware and utensils first loss of refrigeration is considered ✔✔critical operational failure which item can be served to high risk populations ✔✔burgers that are fully cooked in microwave labels on bulk food must have ingredients listed ✔✔descending order by weight what tools should be provided to the staff when receiving and inspecting foods ✔✔purchase orders and thermometers key drop deliveries ✔✔are allowed when food is placed in the correct storage location storing lemonade in a pewter pitcher ✔✔can result in chemical contamination TCS food example ✔✔cooked rice outside garbage containers must be ✔✔sealed with tight fitting lids tenderized meat cooked to ✔✔155 first step in a HACCP plan ✔✔identify hazards to food training food handlers in allergy awareness helps prevent ✔✔cross contact when prepping foods hot holding equipment temp should be at a ✔✔135*F min or higher food handler with jaundice should be ✔✔restricted from working around food a food handler may drink around food if container is ✔✔spill proof selves should be set at ✔✔6 inches above floor baked lasagna should be reheated to ✔✔165 reporting food handlers sick with shigella to a=regulatory authority is the ✔✔managers job when cooking a hamburger which type of contamination is most likely to occur ✔✔physical customers with allergic reaction show ✔✔hives TCS food containers must ✔✔be labeled a manager buys frozen shrimp from an unapproved vendor this violates which principle ✔✔Assure example of physical contaminant ✔✔broken glass food that supports rapid growth of bacteria is called ✔✔TCS foods