ServSafe Manager Exam 2

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What should a foodservice operator do when responding to a foodborne-illness outbreak?

Correct! Wrong!

What is the minimum water temperature required when using hot water to sanitize objects?

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What food safety practice can prevent cross-contact?

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Which food may be re-served to customers?

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What food item does the Food and Drug Administration advise against offering on a children's menu?

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Which group of individuals has a higher risk of foodborne illness?

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Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

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What must a food handler with a hand-wound do to safely work with food?

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Hot TCS food can be held without temperature control for a maximum of

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Servsafe Manager Exam #3

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