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ServSafe Food Manager Exam Questions & Answers 100% Accurate

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One of the major food allergens is A. Nitrates B. Tomatoes C. Soybeans D. Corn Oil - ANSWER-C. Soybeans Macaroni and cheese must be cooked to what temperature for 15 seconds? A. 145°F (63°C) B. 155°F (68°C) C. 165°F (74°C) D. 175°F (79°C) - ANSWER-C. 165°F (74°C) Which is most likely to be contaminated with the virus that causes Hepatitis A? A. Cooked long grain rice B. Garlic mashed potatoes C. Rare cooked hamburger D. Raw oysters on the half shell - ANSWER-D. Raw oysters on the half shell Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least A. 2 in (5.08 cm) B. 3 in (7.62 cm) C. 4 in (10.16 cm) D. 8 in (20.32 cm) - ANSWER-C. 4 in (10.16 cm)

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  • servsafe food manager exam questions answers 100
  • servsafe food manager exam questions stuvia
  • one of the major food allergens is a nitrates b
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