Food handler final review Study guides, Class notes & Summaries

SERVSAFE REVIEW 3 Questions and Answers 100% Correct What is the minimum internal cooking temperature for raw eggs prepared for immediate service? 145*F Fresh beef must be received at or below? 41*F An operation must obtain a variance from the regulatory authority before, Methods that require a variance and a HACCP plan are: Smoking of food as a method of preservation--but not if smoking is for flavor enhancement. • Curing of food such as ham, sausages, etc. • Using food additives to pres...

ANSC 1401 Final Exam Review Cortisol - answera hormone produced by the adrenal cortex. It is elevated during stress and has been used as a gauge for degree of stress an animal is under Dark Cutter - answeran animal which is stressed at the time of slaughter Flight or fight response - answerresponse to a perceived harmful event , attack, or threat to survival Flight zone - answerthe distance that an animal is caused to flee from the intruder, animal's personal space Point of balance - an...

Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than how many hours? Ans- 24 hours When washing tableware in a three-compartment sink, the water temperature should be at least Ans- 110 degrees F Which item must be applied over a bandage on a food handler's finger? Ans- gloves Food should be stored at least which distance from the floor? Ans- 6in A cutting board is washed in detergent and then rinsed. The...

Sersafe Food Handler Final Exam Review: Questions/Answers

Food Manager Exam With Final Review Questions (all 100% correct answers) A+ Graded An outbreak of Salmonella is commonly associated with ______. - CORRECT ANSWER-Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspec...

Culinary Arts 1- Final Exam Review Questions and correct Answers The six conditions pathogens need to grow What should be used to dry your hands after washing them? Using bottom to top shelving order and storing foods in proper food containers is a way to prevent At what internal temperature should raw meat, poultry, and seafood be stored? What is the temperature range of the temperature danger zone? Where should chemicals be stored? What is a foodborne illness? If you were chopping...

ANSC 1401 Final Exam Review Cortisol - answera hormone produced by the adrenal cortex. It is elevated during stress and has been used as a gauge for degree of stress an animal is under Dark Cutter - answeran animal which is stressed at the time of slaughter Flight or fight response - answerresponse to a perceived harmful event , attack, or threat to survival Flight zone - answerthe distance that an animal is caused to flee from the intruder, animal's personal space Point of balance - an...

ServSafe Manager Exam Completed A Accurate Answers Provided 2023/2024. ServSafe Manager Exam Completed A Accurate Answers Provided 2023/2024 5 mistakes that are common risk factors for FBI: 1. Contaminated equipment 2. Incorrect holding temperature 3. Poor personal hygiene 4. Improper cooking ... 5. Purchasing from unsafe sources. 4 main factors for risk of FBI Time-temp abuse Cross contamination Poor personal hygiene Poor cleaning & sanitizing Raw chicken is left out at room ...

An outbreak of Salmonella is commonly associated with ______. - answer-Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. - answer-Putting the soiled towels back ...

Servsafe Food Protection Manager Exam Review Questions and Answers (100% Pass) To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to food security on file, and know ___ - Answer️️ -who to contact about suspicious activities Which type of thermometer can read temperature without the item's surface? - Answer️️ -infrared The 5 common mistakes that can lead to food borne illness are fa...