StudySmart
Helping students not just improving grades but also to provide better learning of subject concepts and its problem statements. I am providing you world class assistance which may help you to excel in course or assignments.
- 4164
- 0
- 399
Community
- Seguidores
- Siguiendo
8 Comentarios recibidos
4563 artículos
Food Handlers Quiz with Questions and Answers
Food Handlers Quiz with Questions and Answers After using a meat slicer, you should: Spray it with all-purpose cleaner and water rinse Wipe it down with clean cloth and bleach water Wash it with soapy water and rinse with water Wash it with soapy water, rinse, and sanitize ANSWER Wash it with soapy water, rinse, and sanitize Before touching prepared food with your hands, you must: Use an alcohol-based hand sanitizer Wipe your hands with paper towels Put your hands under running wat...
- Package deal
- Examen
- • 12 páginas •
Food Handlers Quiz with Questions and Answers After using a meat slicer, you should: Spray it with all-purpose cleaner and water rinse Wipe it down with clean cloth and bleach water Wash it with soapy water and rinse with water Wash it with soapy water, rinse, and sanitize ANSWER Wash it with soapy water, rinse, and sanitize Before touching prepared food with your hands, you must: Use an alcohol-based hand sanitizer Wipe your hands with paper towels Put your hands under running wat...
Food Safety Exam Study Notes with Questions and Answers
Food Safety Exam Study Notes with Questions and Answers When you have a sore throat with fever or diarrhea, you should: A. Go to work and tell your coworkers to be careful around you B. Call your manager and report that you are sick C. Take medicine to stop the symptoms and go to work D. Not tell anyone and continue working ANSWER B. Call your manager and report that you are sick 2. If you are ill, tell your manager before starting work. A. True B. Fasle ANSWER A. True 3. Food han...
- Package deal
- Examen
- • 12 páginas •
Food Safety Exam Study Notes with Questions and Answers When you have a sore throat with fever or diarrhea, you should: A. Go to work and tell your coworkers to be careful around you B. Call your manager and report that you are sick C. Take medicine to stop the symptoms and go to work D. Not tell anyone and continue working ANSWER B. Call your manager and report that you are sick 2. If you are ill, tell your manager before starting work. A. True B. Fasle ANSWER A. True 3. Food han...
ServSafe Food Manager Exam 1 with Questions and Answers
ServSafe Food Manager Exam 1 with Questions and Answers One of the major food allergens is A. Nitrates B. Tomatoes C. Soybeans D. Corn Oil ANSWER C. Soybeans Macaroni and cheese must be cooked to what temperature for 15 seconds? A. 145°F (63°C) B. 155°F (68°C) C. 165°F (74°C) D. 175°F (79°C) ANSWER C. 165°F (74°C) Which is most likely to be contaminated with the virus that causes Hepatitis A? A. Cooked long grain rice B. Garlic mashed potatoes C. Rare cooked hamburg...
- Examen
- • 26 páginas •
ServSafe Food Manager Exam 1 with Questions and Answers One of the major food allergens is A. Nitrates B. Tomatoes C. Soybeans D. Corn Oil ANSWER C. Soybeans Macaroni and cheese must be cooked to what temperature for 15 seconds? A. 145°F (63°C) B. 155°F (68°C) C. 165°F (74°C) D. 175°F (79°C) ANSWER C. 165°F (74°C) Which is most likely to be contaminated with the virus that causes Hepatitis A? A. Cooked long grain rice B. Garlic mashed potatoes C. Rare cooked hamburg...
AAA Food Handler Exam with Questions and Answers
AAA Food Handler Exam with Questions and Answers A Food Establishment that packages MAP (Modified Atmosphere Packaging) foods should: A. Only Package Milk B. Have a HACCP plan C. Have a Canning License D. Be approved by USDA ANSWER B. All Food delivery vehicles should: A. have proper signage on the doors B. Have a Siren C. be only late model vehicles D. have clean & sanitary conditions ANSWER D. All of the following are true for canned goods EXCEPT: A. must be chec...
- Package deal
- Examen
- • 47 páginas •
AAA Food Handler Exam with Questions and Answers A Food Establishment that packages MAP (Modified Atmosphere Packaging) foods should: A. Only Package Milk B. Have a HACCP plan C. Have a Canning License D. Be approved by USDA ANSWER B. All Food delivery vehicles should: A. have proper signage on the doors B. Have a Siren C. be only late model vehicles D. have clean & sanitary conditions ANSWER D. All of the following are true for canned goods EXCEPT: A. must be chec...
Food Handlers Card Exam with Questions and Answers
Food Handlers Card Exam with Questions and Answers Which of the following statements is true? After touching raw ground beef, it is important to: A.) Wipe your hands on a sanitizer wipe cloth B.) Use hand sanitizer C.) Wash your hands D.) Dip your hands in a bucket of sanitizer ANSWER C.) Wash your hands When must you double hand wash? A.) After sneezing or coughing B.) After touching raw meat C.) After eating D.) A and C ANSWER D.) A and C What is proper hand washing? A.) Usi...
- Package deal
- Examen
- • 42 páginas •
Food Handlers Card Exam with Questions and Answers Which of the following statements is true? After touching raw ground beef, it is important to: A.) Wipe your hands on a sanitizer wipe cloth B.) Use hand sanitizer C.) Wash your hands D.) Dip your hands in a bucket of sanitizer ANSWER C.) Wash your hands When must you double hand wash? A.) After sneezing or coughing B.) After touching raw meat C.) After eating D.) A and C ANSWER D.) A and C What is proper hand washing? A.) Usi...
ServSafe Exam with Complete Solutions
ServSafe Exam with Complete Solutions Which agency enforces food safety in a restaurant or foodservice operation? A Centers for Disease Control and Prevention B Food and Drug Administration C State or local regulatory authority D U.S. Department of Agriculture ANSWER C State or local regulatory authority Three components of active managerial control include A identifying risks, creating specifications, and training. B identifying risks, corrective action, and training. C identifying...
- Examen
- • 25 páginas •
ServSafe Exam with Complete Solutions Which agency enforces food safety in a restaurant or foodservice operation? A Centers for Disease Control and Prevention B Food and Drug Administration C State or local regulatory authority D U.S. Department of Agriculture ANSWER C State or local regulatory authority Three components of active managerial control include A identifying risks, creating specifications, and training. B identifying risks, corrective action, and training. C identifying...
Servsafe Exam 2025 with Questions and Answers
Servsafe Exam 2025 with Questions and Answers 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 ANSWER C. When two or more people report the same illness from eating the same food 1.2 Which is a ready to ...
- Examen
- • 33 páginas •
Servsafe Exam 2025 with Questions and Answers 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 ANSWER C. When two or more people report the same illness from eating the same food 1.2 Which is a ready to ...
Food Safety Serve Safe Practice Test with Questions and Answers
Food Safety Serve Safe Practice Test with Questions and Answers Which agency enforces food safety in a restaurant or foodservice operation? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local regulatory authority D. U.S. Department of Agriculture ANSWER State or local regulatory authority Three components of active managerial control include? A. Identifying risks, Creating specifications, and training. B. Identifying risks, Corrective a...
- Package deal
- Examen
- • 14 páginas •
Food Safety Serve Safe Practice Test with Questions and Answers Which agency enforces food safety in a restaurant or foodservice operation? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local regulatory authority D. U.S. Department of Agriculture ANSWER State or local regulatory authority Three components of active managerial control include? A. Identifying risks, Creating specifications, and training. B. Identifying risks, Corrective a...
Food Safety Exam Prep with Questions and Answers
Food Safety Exam Prep with Questions and Answers 1. Which is TRUE regarding food safety training? a. The ideal length for a training session is one to two hours b. Training records should be used to document training c. Employees only require food safety knowledge that is specific to their tasks. d. Further training is unnecessary if employees received training upon being hired. ANSWER B What are the three categories of contamination to food safety? a. Biological, Chemical, Environmen...
- Package deal
- Examen
- • 28 páginas •
Food Safety Exam Prep with Questions and Answers 1. Which is TRUE regarding food safety training? a. The ideal length for a training session is one to two hours b. Training records should be used to document training c. Employees only require food safety knowledge that is specific to their tasks. d. Further training is unnecessary if employees received training upon being hired. ANSWER B What are the three categories of contamination to food safety? a. Biological, Chemical, Environmen...
Food Handlers Exam with Complete Solutions
Food Handlers Exam with Complete Solutions To prevent cross-contamination of food: a. wash hands or change gloves often. b. clean and sanitize work surfaces after working with raw meats. c. store raw meats below ready-to eat foods. d. all of the above answers are correct. ANSWER D. all of the above answer are correct. 165 F for 15 seconds is the minimum cooking temperature for what types of food? a. roast beef and hamburgers b. spaghetti and meatballs c. poultry (chicken and tur...
- Package deal
- Examen
- • 8 páginas •
Food Handlers Exam with Complete Solutions To prevent cross-contamination of food: a. wash hands or change gloves often. b. clean and sanitize work surfaces after working with raw meats. c. store raw meats below ready-to eat foods. d. all of the above answers are correct. ANSWER D. all of the above answer are correct. 165 F for 15 seconds is the minimum cooking temperature for what types of food? a. roast beef and hamburgers b. spaghetti and meatballs c. poultry (chicken and tur...
Hondros 212 Exam 2 with Questions and Answers
Not nearly enough information for 10$ 37 questions with answers out of 70 with repeating information :/
ATI Fundamentals - Chapter 41 - Pain Management Questions and Answers
Radiography for Vet Tech Penn Foster Exam with Complete Solutions
ATI Mental Health Bipolar Disorder Exam with Questions and Answers
ATI Chapter 23: Medications for Bipolar Disorders Exam with Questions and Answers