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Learn2Serve Exam Test Bank Contains Questions & Answers from Manager's Food Handler's License- Texas, Learn2Serve Food Safety Management Principles Lesson Assessments, Food Manager Exam, Food Manager Practice Exam, Servsafe 7th edition 2017, 7th Edition SERVSAFE Exam, Learn2Serve Food Handler Training Course

Learn2Serve FOOD MANAGER CERTIFICATION EXAM - Correct & Verified Answers (2023/2024) Food surfaces and reusable utensils are not fully cleaned and sanitized until Answer: They have been allowed to air dry completely Which bacteria cause the greatest harm in the food industry? Answer: Pathogenic - pathogenic bacteria are bacteria that can cause diseases All of the following bacteria can cause foodborne illness EXCEPT: a. Escherichia coli (e. coli) b. Salmonellae (salmonella) c. Ac...

Learn2Serve EXAM - 100% Correct Is HACCP a voluntary process? Answer: Yes, it's always voluntary What is the best way to avoid bacterial contamination? Answer: Change utensils when tasting different foods What cannot be used to dry utensils? Answer: Washboard Is a separate hand washing sink required? Answer: Yes, a separate sink for employees is required

Learn2Serve TABC (Texas Alcoholic Beverage Commission) Final Assessment Exam - 100% Correct &

Learn2Serve TABC (Texas Alcoholic Beverage Commission) Final Assessment Exam - 100% Correct & Verified In which of the following situations would you sell/serve an alcoholic beverage? Answer: A gentleman walks up to the counter with a bottle of whiskey, you watched him walk through the store, he answers your questions directly and clearly, you do not smell alcohol on his breath and his eyes are clear.

Learn2Serve Food Manager Certification – Exam Notes (2023/2024) High Risk foods include: - Protein rich, moist and at room temperature; "Ready-to-Eat" foods Food spoilage is caused by - Rough handling, exaggerated high or ow keeping temps, bacteria, enzymes, mold and pests Prerequisite programs to HACCP are based on what? - Good Manufacturing Practices (cGMPs) Deciding how often the entire HACCP system will be checked for flaws and efficiency is a part of what stage? - #6) ...

Learn2Serve Food Management Exam Questions & Answers - Latest 2023 / 2024 What is the last step in the pest eradication process? Answer: Schedule regular, routine visits form the pest control operators You should keep hot food at which temperature? Answer: 135 Which of the following situations is an example of cross-contamination? Answer: The same unwashed glove is used to handle different meats Where should you put pest baits and bait stations to prevent chemical contamination from ro...

Learn2Serve Food Safety Management Principles Lesson Assessments Which of the following food contamination is best prevented by cooking to safe temperatures? Answer: E. Coli Which one of the following duties in management's responsibility to ensure food safety? Answer: Preventing infected employees from contaminating food A HACCP plan that is developed totally by outside experts runs the risk of lacking Answer: Employee support The best supervisors set Answer: Personal examples A...

Learn2Serve Manager's Food Handler's License Test All Correct & Verified - 2023 / 2024 When designing a diagram of the work flow process, it is important that the diagram be Answer: Clear, proving a simple outline of each major step in the process Which of the following steps is one of the seven HACCP principles? Answer: Determine the CCPs Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances o...

Learn2Serve Food Handler Training Course Test - (ANSI Accredited) Which agency publishes the food code? Answer: FDA In order to make sure it is possible to clean the floors under shelving units in food establishments, the shelves must be at least _______ above the floor. Answer: Six inches Which of the following statements is not true about thermometers and temperature taking? Answer: Every kitchen employee should have a thermometer with them.