
Serv Safe Coursebook 7th E Mid-Test Chp 5-6
Authored by Bruce Davis
Science
9th - 12th Grade
Used 10+ times

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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Ice crystals on a frozen food item indicate
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the most important factor in choosing an approved food supplier?
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which item should be rejected?
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Supplies should be stored away from the walls and at least ______ off of the floor.
2 inches (5 centimeters)
4 inches (10 centimeters)
5 inches (13 centimeters)
6 inches (15 centimeters)
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What must a manager do with a recalled food item in the operation?
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