Serv-safe Practice Exam 1, Top Questions and answers, 100% Accurate, graded A+

Serv-safe Practice Exam 1, Top Questions and answers, 100% Accurate, graded A+ NFS standards require that food safe equipment be - -smooth and resistant to damage /how can an operation control bacteria growth - -limit time and temperature danger zone organization creates national standards for foodservice equipment - -NSF acceptable method to cool food quickly - -cut them into smaller pieces what setting should be posted on dishwashing machines - -water pressure no concern regarding shelf life - -salt and sugar Manager ask a cook what temp a burger should be cooked at. cook does not know. Manger identified a - -training need what prevents a backflow from happening - -double check valve what measures the temp of liquids - -immersion highest internal temp for shellfish - -50f what needs time and temp control for safety - -refried beans handwashing stations are only for - -hand washing A manager wants to do special training for assisstant manager, this is - -active managerial control when should a food handler be exempt from food service - -if serving a high risk population what is an example of imminent health hazard - -fire when prepping multiple types of food, what should be prepped first to min. cross contamination - -ready to eat food handwashing station sign - -staff must wash hands before returning to work nonplumbing requirement for handwashing station - -stocked soap dispenser important guide line for buying gloves - -buy single use gloves only whose instructions should be follower when installing equipment - -manufacture what is an obstacle to food safety - -language barrier primary food contaminants - -biological, chemical and physical control to prevent bare hand contact with ready to eat food - -