ServSafe Manager Exam 1

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What is the purpose of setting critical limits in a HACCP plan?

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What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

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Metal shavings are which type of contaminant?

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Which action requires a food handler to change gloves?

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What is the minimum internal cooking temperature for green beans that are hot-held for service?

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TCS food reheated for hot-holding must reach what temperature?

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What type of thermocouple probe should be used to check the internal temperature of a beef roast?

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What is the third step in cleaning and sanitizing items in a three-compartment sink?

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Parasites are commonly associated with

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