Servsafe Food Handler Test Answers 50 Questions Pdf

What is a basic characteristic of a virus? {Ans: requires a living host}TCS food reheated for hot-holding must reach what temperature: {Ans: 165F for 15 seconds}Hot TCS food can be held without temperature control for a maximum of: {Ans: 4 hours}What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? {Ans: Corrective Action}What is the definition of sanitizing? {Ans: Reducing the pathogens on a surface to safe levels}Food held at 41F or lower before being removed from refrigeration can be held without temperature control for up to how many hours? {Ans: 6 hours}