Servsafe post test Exam Questions AND Correct Answers
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a food contact surface must be cleaned and sanitized - ✔✔before
working with the different type of food
a food handler has cooled a container of chili to 70 in 1 hour how
much time is left to cool the chili to 41 - ✔✔5 hours
a food handler is prepping a seafood coconut curry dish on April 4th
and using shrimp and scallops shrimp as used by date of April 8th in
the scallops use by date is April 10th what is the use by date for the
seafood - ✔✔April 8th
a food handler who is just retired his or her apron should do what
before chopping cooked chicken - ✔✔wash hands and change gloves
, a high temperature dishwashers final rinse should be at what
temperature - ✔✔180
a manager must notify the local regulatory authority of a food handler
has what symptom - ✔✔jaundice
after handling raw me in before handling produce what should food
handlers do with their gloves - ✔✔wash hands and change then
an example of TCS food is
A) dried parsley
B) diced cranberries
C) chopped celery
D) sliced cantaloupe - ✔✔d
at least how many readings should be taken when measuring the
temperature of fresh meat poultry or seafood - ✔✔2
cold TCS food being held for off-site service must be at what
temperature - ✔✔41
containers for transporting food for off-site service must be food-
grade leak-proof and - ✔✔insulated
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a food contact surface must be cleaned and sanitized - ✔✔before
working with the different type of food
a food handler has cooled a container of chili to 70 in 1 hour how
much time is left to cool the chili to 41 - ✔✔5 hours
a food handler is prepping a seafood coconut curry dish on April 4th
and using shrimp and scallops shrimp as used by date of April 8th in
the scallops use by date is April 10th what is the use by date for the
seafood - ✔✔April 8th
a food handler who is just retired his or her apron should do what
before chopping cooked chicken - ✔✔wash hands and change gloves
, a high temperature dishwashers final rinse should be at what
temperature - ✔✔180
a manager must notify the local regulatory authority of a food handler
has what symptom - ✔✔jaundice
after handling raw me in before handling produce what should food
handlers do with their gloves - ✔✔wash hands and change then
an example of TCS food is
A) dried parsley
B) diced cranberries
C) chopped celery
D) sliced cantaloupe - ✔✔d
at least how many readings should be taken when measuring the
temperature of fresh meat poultry or seafood - ✔✔2
cold TCS food being held for off-site service must be at what
temperature - ✔✔41
containers for transporting food for off-site service must be food-
grade leak-proof and - ✔✔insulated
