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ServSafe Food Handler Exam Questions and Answers (Correct Answers) Latest 2023 (40 Questions)

SERVSAFE FOOD HANDLER PRACTICE EXAMINATION/ SERVSAFE FOOD HANDLERS EXAM RECENT AND THE BEST VERSION ALL QUESTIONS AND CORRECT ANSWERS/ BEST GRADED A+

SERVSAFE FOOD HANDLER EXAMINATION/ SERVSAFE FOOD HANDLERS EXAM RECENT AND THE BEST VERSION ALL QUESTIONS AND CORRECT ANSWERS/ BEST GRADED A+

SERVSAFE FOOD HANDLER EXAM / SERVSAFE FOOD HANDLERS EXAM RECENT AND THE BEST VERSION ALL QUESTIONS AND CORRECT ANSWERS/ BEST GRADED A+

Hot food required for service the next day should: - correct answer be cooled rapidly then refrigerated Hot food should be held at ___ during service - correct answer a minimum of 135°F How often should a food handler change their gloves? - correct answer once they become dirty Which food may be re-served to customers? A. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered condiments - correct answer B. unopened prepackaged food Before p...

Why is food safety important? correct answers - to prevent and stop foodborne illness and contaminants from getting food and creating outbreaks - no loss of sales or business - to maintain a good reputation for the business what is five most common risk factors to keep food safe correct answers Purchasing ingredients from unsafe sources, holding foods at the wrong temperature,poor hygiene practices, using contaminated tolls & equipment, improper cooking of foods When a food service wor...

Servsafe Food Handler Examination Already Rated A 1. It is important to cover food when storing it in order to a. seal in the flavor b. decrease discoloration c. prevent cross-contamination d. keep temperature consistent c. prevent cross contamination 2. A food handler has finished slicing raw pork. Before chopping lettuce, the food-contact surface should be a. brushed and wiped b. wiped and rinsed c. rinsed and cleansed d. cleaned and sanitized d. cleaned and sanitized ...

ServSafe Food Handler Test Graded A Hot food required for service the next day should: be cooled rapidly then refrigerated Hot food should be held at ___ during service a minimum of 135°F How often should a food handler change their gloves? once they become dirty Which food may be re-served to customers? A. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered condiments B. unopened prepackaged food Before putting a large pork roast in t...

ServSafe Food Handler Verified Answers The three types of hazards that make food unsafe biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of poor cl...

ServSafe Food Handler Exam Questions with correct Answers 2024/2025( A+ GRADED 100% VERIFIED).

ServSafe Food Handler Test Questions and Answers Latest Update 2024/2025( A+ GRADED 100% VERIFIED).