Food and Nutrition > EXAM > TEXAS FOOD MANAGER EXAM 2024LEARN TO SERVE 360 TRAINING COMPLETE QUESTIONS WITH VERIFIED ANSWERS | R (All)
TEXAS FOOD MANAGER EXAM 2024LEARN TO SERVE 360 TRAINING COMPLETE QUESTIONS WITH VERIFIED ANSWERS | RATED A+
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Which of the following would be the best method for cleaning and sanitizing equipment that cannot placed in a dish machine or three compartment sink? - ✔✔Clean, rinse, and sanitize in place. Ch... emical sanitizers are in a concentrated form and should be mixed only with . - ✔✔Water The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution , and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for . - ✔✔Putting the soiled towels back in the new water A tray of eggs being hot held on a breakfast bar must maintain a minimum temperature of . - ✔✔135ºF Raw animal foods such as beef, fish, lamb, pork, and poultry shall be separated during storage, preparation, holding, and display at all times unless they are being _. - ✔✔Combined as ingredients Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs whenever . - ✔✔Served to highly susceptible populations What is the required minimal internal temperature for cooking fresh pork roast? - ✔✔145ºF A kitchen manager was trying to train the staff and get all of the inventory under control. Many items were not being labeled in storage. The manager thinks it is best to start by labeling every single item out of its original container, even though it is not required to have the staff label . - ✔✔Spaghetti noodles Racheal used 10 times the amount of bleach required for making a sanitizing solution. This is considered a . - ✔✔Chemical hazard [Show More]
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