The updated book will help readers prepare for. THE definitive book for food safety training and certification. It is the. The updated book will help readers prepare. THE definitive book for food safety training and certification Updated to the new FDA Food Code, the new ServSafe R Manager Book, Sixth Edition, continues to be ideal for courses that cover the basics, condensed courses, continuing education, and even day seminars. As food safety content becomes increasingly complex, it presents more academic challenges.
This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant. It helps students better prepare for class, quizzes, and exams—resulting in better performance in the course—and provides educators a dynamic set of tools for gauging individual and class progress. Instructors, contact your Pearson representative for more information. This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry.
The streamlined delivery of food safety content in the Fifth Edition will create a learning experience that is activity-based and easily comprehended by a variety of learners. Place the stockpot of soup into the walk-in freezer to cool. When reheating leftover chili for hot-holding, it should be reheated to A. Potentially hazardous food cooked in a microwave must be heated to A. To minimize contamination when serving beverages, glassware can be held in all of the following ways except by the A.
Which of the following food is being held improperly? Chicken in marinara sauce held at F B. Seafood pasta salad held at 41F C. Steamed asparagus held at F D. Salad dressing held at 41F. What hazard is associated with allowing customers to reuse plates or silverware for refills at a self-service bar? Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. None of the above. A pan of lasagna that is hot-held at F is reheated to F for fifteen seconds within two hours.
This is an example of A. Food-contact surfaces should be cleaned and sanitized at least every A. Seven hours B. Six hours C. Five hours D. Four hours. Handwashing stations are required to have all of the following except A. An establishment should respond to a backup of raw sewage by A. Which of the following items will not prevent backflow? Vacuum breaker B. Air gap C. Air space between the drain pipe of a sink and the floor drain D.
Stationary equipment should be sealed to a masonry base or should be mounted on legs at least inches off of the floor. All of the following will affect the efficiency of a sanitizer except the A. Which of the following signs indicates you have a problem with cockroaches? Tracks B. Signs of gnawing C.
Shiny gray droppings D. A strong oily odor. Before cleaning and sanitizing items in a three-compartment sink, you should A. Which of the following items has not been stored properly? Tableware stored six inches off the floor B. Glasses stored upside down C. Flatware stored with the handles down D.
Utensils covered for protection. Which of the following is responsible for writing regulations that must be followed by the restaurant and foodservice establishments.? Food and Drug Administration B. Centers for Disease Control C. State legislators D. Public Health Service.
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