Servsafe question bank Study guides, Class notes & Summaries

ServSafe 7th Edition Question Bank What must an operation do before packaging fresh juice on-site for later sale? Answer: Obtain a variance What is the first step of cleaning and sanitizing stationary equipment? Answer: Unplug the unit Who should apply pesticides? Answer: Pest control operator Which feature is most important for a chemical storage area? Answer: Good lighting What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has b...

SERVSAFE Manager Exam QUESTION BANK / Test Bank - Latest 2023 / 2024 What is the minimal temp. for ground meat (beef, pork, etc...); injected meat (brined ham, flavor-injected roasts, etc...); mechanically tenderized meat; ratites (ostrich, emu, etc...); ground seafood (chopped, minced, etc...); shell eggs that will be hot held for service Answer: 155oF (68oC) for 15 seconds Norovirus source Answer: •transfers to food when infected food handlers touch food or equipment with feces on ...