Serve Safe Exam Questions And Answers

Serve Safe Exam Questions And Answers When using additives in food to help extend its shelf life, an operation must first - CORRECT ANSWERS get permission from the UDSA An example of a physical contaminant is - CORRECT ANSWERS a stone in a bag of dried beans To honestly present food means - CORRECT ANSWERS provide food to customers in a way that does not mislead or misinform them Ice added to cool hot soups must be made from what type of watertry? - CORRECT ANSWERS drinkable Acook takes poultry out of the oven fro service, checks the temperature of poultry that is baking, and finds that it is 150 degrees F (60 C). the cook records this in a log and continues cooking the poultry until its temperature is 165 degrees F (74 C). which step in this process was the corrective action? - CORRECT ANSWERS continuing the cooking process Which is a way to prevent contamination of hot food on display in a self service area? - CORRECT ANSWERS providing fresh plates for return visits by customers Which food should be stores below all others in a cooler? - CORRECT ANSWERS raw poultry there has been a backup of sewage from the floor drain in the prep area. what should the manager do? - CORRECT ANSWERS close the operation immediately to prevent food in a self service area from becoming contaminated by guests, an operation should - CORRECT ANSWERS require food handlers to monitor the self service area a food handler has been vomiting. the food handler should not return to work until symptom free for at least how many hours? - CORRECT ANSWERS 24 a food handler who has been diagnosed with norovirus has been symptom free of vomiting and diarrhea for 24 hours. the manager may continue the exclusion of the food handler if the - CORRECT ANSWERS operation serves a highly susceptible population key drop delivers are allowed when - CORRECT ANSWERS food is placed in the correct storage location