ServSafe Manager Exam 14

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What temperature must cooked vegetables reach to be safely hot-held for service?

Correct! Wrong!

What should a food handler do to make gloves easier to put on?

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What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

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What temperature must a high-temperature dishwasher’s final sanitizing rinse be?

Correct! Wrong!

When must a food handler change gloves?

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What is the first step of cleaning and sanitizing stationary equipment?

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Which item is a potential physical contaminant?

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Single-use gloves are not required when...

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What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals?

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Servsafe Manager Exam #15

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