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BELL RINGER SERVSAFE 34 EXAM QUESTIONS

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BELL RINGER SERVSAFE #34 EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -5 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What residue is being prevented by cleaning floor surfaces?

Answer:

Bacteria.Question 2: A foodservice operation is using a high-temperature machine for washing utensils.How would an inspector verify the temperature of the water?

Answer:

By running a temperature-recording instrument through the machine.Question 3: What is the FDA requirement for an offsite caterer who will be serving food without temperature controls?

Answer:

Use equipment that is the NSF-approved as safe for outdoor use.

Question 4: Which Statement is correct about outdoor waste containers?

Answer:

They must have tight-fitting lids.Question 5: What negative outcome does the frequent cleaning of non-food contact prevent?

Answer:

Growth of microorganisms.

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