ServSafe Manager Exam 4
Ciguatera toxin is commonly found in
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Where should a food handler wash his or her hands after prepping food?
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What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F (5˚C)?
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What organization requires Safety Data Sheets?
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Which organization includes inspecting food as one of its primary responsibilities?
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What is the minimum internal cooking temperature for chicken breast?
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What method should never be used to thaw food?
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What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
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How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
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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)?
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When partial cooking food is to be finished later, what is the maximum cooking time allowed during initial cooking?
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What should be done with a package of flour that is received with signs of dampness on the bag?
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A food handler has just finished storing a dry food delivery. Which step was done correctly?
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Where should staff members eat, drink, smoke, or chew gum?
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When can a food handler with a sore throat and a fever return to work with or around food?
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What must an operation do before packaging fresh juice on-site for later sale?
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