Egzamin ServSafe Manager 7
What must food handlers do when handling ready-to-eat food?
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What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
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What practice is useful for preventing Norovirus from causing foodborne illness?
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What should a server do when taking a food order from customers who have concerns about food allergies?
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What does the L stand for in the FDA’s ALERT tool?
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How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
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What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?
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Which symptom, when seen by a food handler, must be reported to your regulatory authority?
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Jaundice may be the cause of a worker's complexion or eyes appearing yellow. You must notify your regulatory authority about this symptom. They must be kept out of the procedure if the symptom has existed for at least 7 days.
Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
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What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
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What strategy can prevent cross-contamination?
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What should a food handler do with food after it is thawed in the microwave?
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What should a server do after clearing a table?
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A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?
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What causes preschool-age children to be at risk for foodborne illness?
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What factors influence the effectiveness of a chemical sanitizer?
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