Servsafe

True or false: Different areas of a facility have different lighting intensity requirements. True True or false: When mounted on legs, stationary equipment must be at least 2 inches (5 centimeters) off the floor. False: It must be at least 6 inches off the floor. True or false: An electrical power outage is considered by local regulatory authorities to be an imminent health hazard. True True or false: The EPA creates national standards for foodservice equipment that comes into contact with...

True or false: Surfaces must be sanitized before they are cleaned. False: They should be washed & rinsed before sanitizing. True or false: Cleaning reduces the number of pathogens on a surface to safe levels. False: Cleaning removes food and dirt. Sanitizing is the process that reduces pathogens to a safe level. True or false: Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towl. False: Dishes should be air-dried. True or false: Soaking items for 30 ...

Poultry: including whole or ground chicken, turkey, or duck 165°F for 15 seconds stuffing made with fish, meat, or poultry 165°F for 15 seconds stuffed meat, seafood, poultry, or pasta 165°F for 15 seconds Dishes that include previously cooked TCS ingredients. (raw ingredients should be cooked to their minimum internal temperatures) 165°F for 15 seconds Ground meat: including beef, pork, and other meat 155°F for 15 seconds Injected meat: including brined ham and flavor-injected roasts...

Beef stew must be cooled from ___F to ___ F within how many hours? 135 F to 70 F, 2 hr After it is cooled the first time, beef stew must be cooled from __ F to __ F within how many hours? 70 F to 41 F, 4 hr What is the minimum internal cooking temperature for stuffed pork chops? 165 F What are the holding time and temperature requirements for reheating TCS food for hot-holding? 165 for 15 sec within 2 hours What is minimum internal cooking temperature for eggs, meat, poultry, and seafood c...

181 F Highest temp for heat-sanitizing dishwasher 165 F (Temperatures taken here must be instantaneous) Internal temp for poultry, casseroles, microwaved food, reheating, and stuffed food; also, highest temp for single-temp dishwasher 155 F for 17 seconds Internal temp for ground beef, processed food (like sausage), shell-egg hot holding, tenderized meat

Servsafe Exam 2022 (Answered) Verified Solution 1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness C. When two or more people report the same illness from eating the same food 1.2 Which is a ready to eat food...

ServSafe Quiz 2: Forms of Contamination 2022 Quiz with complete solution

ALCOHOL SERVSAFE TEST WITH UPDATED ANSWERS AND PROVED TO BE A SUCCESS ALCOHOL SERVSAFE TEST WITH UPDATED ANSWERS AND PROVED TO BE A SUCCESS

ServSafe Alcohol QUIZ TEST WITH VERIFIED Questions and Answers /2023) (Verified Answers)

ServSafe Alcohol Exam Questions and Answers /2023) (Verified Answers) ServSafe Alcohol Exam Questions and Answers /2023) (Verified Answers)