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All ServSafe Topics Quiz

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1. I am found in ready to eat foods and beverages. Foodhandlers diagnosed with me must be excluded from the workplace




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2. what is a PCO?




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3. How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41 degrees F. or lower?




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4. Foodhandlers don't have to wash their hands after




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5. Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?




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6. Copper and pewter cookware and serveware can become issues in the kitchen when they are used with what types of foods




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7. Numbness and dizziness as well as tingling in the mouth, face, arms and legs are symptoms of




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8. food that must be 165°F (74°C) for 15 seconds




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9. What is the best way that parasites can be prevented?




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10. These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow




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11. washed, rinsed, and sanitized




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12. Foodborne illness




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13. chemical




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14. damp, dark and dirty places




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15. Date that the food should be thrown out




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16. workflow, Contamination, Equipment accessibility




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17. walk-in refridgerators. food-prep areas. restrooms. dishwashing areas




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18. Histamine (Scromboid)




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19. Cryptosporidiosis




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20. Equipment is in compliance with NSF standards or UL’s own environmental and public health (EPH) standards





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