Servsafe Food Protection Manager Exam Review With Complete SolutionsServsafe Food Protection Manager Exam Review With Complete Solutions

Parasites are commonly associated with - ANSWER-seafood What item is considered acceptable work attire for a food handler? - ANSWER-plain-band ring What should foodservice operators do to prevent customer illness from Shigella? - ANSWER-control flies inside and outside the operation Food that is partially cooked and then finished just before service must be heated to what temperature? - ANSWER-165F (74C) for 15 seconds Which of the following is a TCS food? - ANSWER-baked potato What type of thermometer should be used to check the internal temperature of a beef roast? - ANSWER-penetration If a food contact surface is in constant use, how often should it be cleaned and sanitized? - ANSWER-every 4 hours How many seconds does an iodine sanitizer solution need to be in contact with the object being sanitized? - ANSWER-30 What is a basic characteristic of a virus? - ANSWER-requires a living host to grow Food half at 41F (5C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours? - ANSWER-6 What temperature must the water used for heat-sanitizing be? - ANSWER-171F (77C) In top-to-bottom order, how should a fresh beef roast, fresh halibut, pepperoni, and a pan of ground chicken be stored in a cooler? - ANSWER-Pepperoni, fresh halibut, fresh beef roast, ground chicken What is the maximum number of days that ready-to-eat food can be stored if held at 41F (5C)? - ANSWER-7 days