ServSafe Food Safety Training Program (SERVSAFE) > EXAM > TEXAS FOOD MANAGER LEARN2SERVE 360TRAINING TEST EXAM 2025/2026 ALL STUDY QUESTIONS WITH VERIFIED COR (All)

TEXAS FOOD MANAGER LEARN2SERVE 360TRAINING TEST EXAM 2025/2026 ALL STUDY QUESTIONS WITH VERIFIED CORRECT ANSWERS 100% GUARANTEED PASS | ASSURED A+

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A trained chef, who also worked at a zoo, decided to combine his kitchen with nature and opened a restaurant where customers could watch animals in cages and aquariums from their table. Part of his da ... y is spent caring for some of the creatures. According to the code, which creatures is he allowed to care for or handle while at the restaurant? - Answer>>> Fish in the aquarium 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 ________. - Answer>>> Combined as ingredients The four steps in the cleaning and sanitizing process include cleaning the surface, rinsing the surface, sanitizing the surface and then ________. - Answer>>> Allowing the surface to air dry Shellstock identification tags on shellfish must include the harvester's ID number, the date and location of harvest, the type of shellfish and a statement proclaiming that ______. - Answer>>> The tag must be kept for 90 days. You are working in an establishment that has only one reach-in refrigerator. What is the proper way to store the items from the highest to lowest shelf? - Answer>>> Lettuce, sliced turkey, raw hamburger patties Chemical sanitizers are in a concentrated form and should be mixed only with _______. - Answer>>> Water If hot water is not available in the ware-washing sink, food establishments can still serve food using ______. - Answer>>> Single use utensils A quick-service restaurant received a violation on a food establishment inspection because the customer were able to contaminate the plastic eating utensils at the condiment stand. To prevent this from happening, the restaurant could decide to _______. - Answer>>> Put wrapped utensils at the stand and keep utensils behind the counter. [Show More]

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