latest updated documents, correct, verified & graded A study materials

get bundles, documents, test banks, case studies, shadow health's, ATIs, HESIs, study guides, summary, assignments & every kind of study materials.

Community

  • Seguidores
  • Siguiendo

98 Comentarios recibidos

4121 artículos

Servsafe manager – Temperatures Questions and Answers 100% Pass

(0)
7,96 €
0x  vendido

Servsafe manager – Temperatures Questions and Answers 100% Pass Maximum acceptable receiving temp. for fresh beef 41 degrees warmest acceptable receiving temp. for eggs 45 degrees Max internal temp. for cold TCS food to be held 41 degrees 50 - 70 degrees temp. for dry storage rooms 135 degrees minimum internal temp. for hot TCS food to be held. 155 degrees minimum internal cooking for ground beef 165 degrees minimum internal cooking temp. for stuffed pork chops 165 degrees minimum inter...

i x
  •  Package deal
  • Examen
  •  • 3 páginas • 
  • por BrilliantScores • 
  • subido  02-02-2023
Vista rápida
i x

ServSafe Test: Temperatures Questions and Answers 100% Pass

(0)
8,43 €
0x  vendido

ServSafe Test: Temperatures Questions and Answers 100% Pass 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 ...

i x
  •  Package deal
  • Examen
  •  • 2 páginas • 
  • por BrilliantScores • 
  • subido  02-02-2023
Vista rápida
i x

SERVSAFE: TEMPERATURES QUESTIONS ANS ANSWERS ALREADY PASSED

(0)
8,90 €
0x  vendido

SERVSAFE: TEMPERATURES QUESTIONS ANS ANSWERS ALREADY PASSED Receiving Temperature for "COLD TCS" Food Receive 41°F Receiving Temperature for "Live Shellfish (oysters, mussels, clams, and scallops)" - 45 F or lower and internal temperature no greater than 50 F - Cool to 41 F in four hours Receiving Temperature for "Shucked Shellfish" - 45 F or lower - Cool to 41 F in four hours Receiving Temperature for "Milk" - 45 F or lower - cool the milk to 41 F in four hours Receiving Temperatur...

i x
  •  Package deal
  • Examen
  •  • 8 páginas • 
  • por BrilliantScores • 
  • subido  02-02-2023
Vista rápida
i x

ServSafe Temperatures Questions and Answers Graded A+

(0)
8,90 €
0x  vendido

ServSafe Temperatures Questions and Answers Graded A+ 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 ...

i x
  •  Package deal
  • Examen
  •  • 7 páginas • 
  • por BrilliantScores • 
  • subido  02-02-2023
Vista rápida
i x

ServSafe Alcohol Exam Questions and Answers 100% Pass

(0)
8,90 €
0x  vendido

ServSafe Alcohol Exam Questions and Answers 100% Pass T/F You may be charged with a crime simply for serving a guest who appears to be intoxicated. True T/F It is illegal to serve alcohol to a pregnant woman. False T/F Dram shop laws protect the server from being sued in the event that an intoxicated guest injures another individual. False T/F The state liquor authority can suspend an establishment's liquor license for allowing a minor to enter the establishment with a fake ID. True T/F Al...

i x
  •  Package deal
  • Examen
  •  • 25 páginas • 
  • por BrilliantScores • 
  • subido  02-02-2023
Vista rápida
i x

ServSafe General Terms with Complete Solutions

(0)
8,43 €
0x  vendido

ServSafe General Terms with Complete Solutions Foodborne Illness A disease trasmitted to people by food. Foodborne Illness Outbreak Two or more people have the same symptoms after eating the same food. Biological Contaminants Include certain viruses, parasites, fungi, bacteria, and toxins. Chemical Contaminants Include cleaners, sanitizers and polishes that can contaminate food. Physical Contaminants Foreign objects such as metal shavings, staples, bandages, glass, dirt, bag ties, fish bones...

i x
  •  Package deal
  • Examen
  •  • 3 páginas • 
  • por BrilliantScores • 
  • subido  02-02-2023
Vista rápida
i x

ServSafe Post Test Questions and Answers with Verified Solutions

(0)
8,90 €
0x  vendido

ServSafe Post Test Questions and Answers with Verified Solutions One way for managers to show that they know how to keep food safe is to become certified in food safety What is the purpose of a food safety management system? to prevent food bourn illness by controlling risks and hazards which are three components of active managerial control? identifying risks, taking corrective action, and managerial oversight a manager periodically accesses her active managerial control program to see if it...

i x
  •  Package deal
  • Examen
  •  • 9 páginas • 
  • por BrilliantScores • 
  • subido  02-02-2023
Vista rápida
i x

ServSafe Quiz 10: Cleaning & Sanitizing Already Passed

(0)
7,96 €
0x  vendido

ServSafe Quiz 10: Cleaning & Sanitizing Already Passed 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...

i x
  •  Package deal
  • Examen
  •  • 2 páginas • 
  • por BrilliantScores • 
  • subido  02-02-2023
Vista rápida
i x