Download sersafe food handler pdf

Q23 When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking? Q28 What is the minimum water temperature required when using hot water to sanitize objects?

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized? If a food-contact surface is in constant use, how often should it be cleaned and sanitized? What is the third step in cleaning and sanitizing items in a three-compartment sink? What type of thermocouple probe should be used to check the internal temperature of a beef roast?

When can a food handler with a sore throat and a fever return to work with or around food? What should a foodservice operator do when responding to a foodborne illness outbreak? Table of Contents. Which group of individuals has a higher risk of foodborne illness?

Teenagers B. Elderly people C. Women D. Vegetarians View Correct Answer. The ServSafe Manager curriculum training course as well as the exam focus on six categories of food safety in a commercial restaurant. Studying for your ServSafe test using sample questions is one of the most effective study practices you can use.

Below you will find a wealth of information on food safety requirements and best practices. Table of Contents. The ServSafe practice test in Spanish and English languages are available. In addition, ServSafe food handler questions with answers in Spanish espanol and English available for free. The Content of the following practice test is based on the 7th edition of the ServSafe textbook.

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. ServSafe Food Protection Manager. After your purchase, you have one year to join the course. Once you started must be completed it in 90 days.

In most jurisdictions, ServSafe Certification is required.